Pico de gallo (Spanish for "rooster's
beak") is the term generally referring to a fresh condiment made
from chopped tomato, onion, and chiles (typically serranos or jalapeños). Other ingredients may also be added to the salsa, such as
lime juice (or lemon ), fresh cilantro (leaf of coriander), avocado, cucumber, or radish. In some regions of Mexico,
a fruit salad tossed in lime juice and sprinkled with a salty chile powder is also known as
pico de gallo, while fresh salsa is better known as salsa picada, which means minced or chopped sauce, or
salsa mexicana, because the colors red (tomato), white (onion), and green (chile) are the colors of the Mexican flag.
Pico de gallo can be used in much the same way as other Mexican salsas or Indian
chutneys, but since it is less liquid, it can also be used as a main ingredient in dishes such
as tacos and fajitas.
Etymology
One of the sources for the name "rooster's beak" could be the beak-like shape and the red color of the chilis used to make it. Another explanation is that the heat from the chile makes ones tongue feel as if it
has been pecked by a rooster. According to Sharon Tyler Herbst [1], it is so called because originally it was eaten with the thumb and forefinger, and retrieving and
eating the condiment resembled the actions of a pecking rooster.
Another plausible etymology is that pico is derived from the verb picar which has two meanings: 1) to mince or
chop, and 2) to bite or sting. The rooster, Gallo in Spanish, is a common metaphor for the macho male in Mexican culture.
One frequent macho theme is that of taking pride in withstanding the heat (picante) of chiles.
A problem with these theories is they assume the use of hot chilis. In many regions of Mexico the term "pico de gallo" refers
to any of a variety of salads, condiments or fillings made with sweet fruits, tomatoes, tomatillos, or mild chilis, not
necessarily with hot chilis or any chilis at all. Thus, the name could be a simple allusion to the birdfeed-like (minced) texture
and appearance of the sauce.
See also
Footnotes
- ^ Sharon Tyler Herbst, "Food Lover's Companion," 2nd ed., as quoted in
Barron's Educational Services, Inc. 1995: www.Epicurious.com, retrieved 10/3/2007 [[1]]
External Links
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