Best Pico de Gallo Recipe (It Wows Everyone!

Pico de gallo is a freshly diced “salsa cruda” or raw salsa made of tomato, onion, jalapeño, cilantro, and lime juice (it’s also known as salsa bandera or salsa fresca in certain regions of Mexico). I’ve had my fair share of pico de gallo over the years. But there was one that stood out the most. At a restaurant I worked at in Oakland, California, known for serving seasonal Mexican cuisine using local ingredients, the cooks only made the pico de gallo every two days. 

Why? Because the longer pico de gallo was held, the more delicious it was. The lime juice “cooks” the ingredients, tenderizing them in the process. Meanwhile, the salt pulls the juices from the ingredients, which adds even more flavor. The result is the freshest, juiciest salsa you’ll ever taste. 

Don’t limit this pico de gallo to only being enjoyed with tortilla chips. Add it on top of white rice with fresh greens. Eat it over egg tacos in the morning. Fold it into a tuna salad over a tostada for lunch. There are so many ways to enjoy the tart flavors and textural joy of pico de gallo. 

It is said that pico de gallo may have come from the regions of the Yucatan Peninsula, Sonora, Guanajuato, or Oaxaca. The name translates to “Rooster’s beak.” There is no shortage of stories when it comes to the origin of the name. One of my favorite theories is that the ingredients resemble small pieces of chicken food. It resonates with me the most as back home on my grandparents ranch in California we feed the chickens scraps of veggies we cook with. Oftentimes those scraps are from jalapeños, tomato, onion, and cilantro.

I personally love eating pico de gallo with any dish that has rice, protein, and a side salad. If your dish needs a boost of acid and a refreshing component, then add some pico de gallo to it. Here are some ideas to get you started: