![]() ![]() ![]() It is a delicious combination of plum (Roma) tomatoes, white onion. This chunky salsa dish has a kick that brightens and freshens up any meal or snack table. Pico de gallo is a uncooked salsa known as a salsa fresca, or fresh salsa, in Spanish. It also goes by the name salsa bandera, which means flag salsa, because it depicts the green, white, and red colors of the Mexican national flag. In any case, pico de gallo traces back to ancient Aztec cuisine and specifically from the Yucatan Peninsula, Sonora, Guanajuato, and Oaxaca regions of Mexico. The most creative theory is that the name derives from the sensation of a rooster pecking a person’s tongue when fighting rooster handlers would put the bird’s head in their mouths to calm them before a fight…definitely thinking out of the box on that theory. While some Sonoran people in Mexico believe its name originates from the shape of the serrano pepper used in the dish. Others believe it comes from the food’s similar texture to chicken feed. Photo: Sian Richards La traditionnelle salsa mexicaine, piquante et rafraîchissante. Some believe the name comes from the ancient method of eating pico de gallo, which was using your thumb and forefinger to grab and eat it, forming a rooster or chicken profile with one’s hand (cue the childhood shadow puppet fun). Doesn’t sound very appetizing right? Well lucky for us this fresh dish is vegetarian and heart friendly! Historians and foodies have long debated the origins of the staple Mexican dish pico de gallo, which literally translates to ‘rooster’s bill’ or ‘rooster’s beak’ in English.
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