Today I was chatting with a few friends about authentic Mexican food and we all agreed California was ground zero for authentic Mexican. I raved about a Pico de Gallo recipe that a Mexican friend of mine gave to me- fresh with directions to the precise food stands in Sonoma and Santa Rosa to find ingredients…
Interesting article by the Times on Salsa and Mexican Food…
â€œEverybody here thinks they know what Mexican food is,â€ said Nicholas Cox, the chef at La Esquina in NoLIta. â€œEspecially if theyâ€™re from Texas or California.â€
Spoken like a true New Yorker – although most people who think they know what Mexican food is, are Mexican (especially those from Texas and California).
My Pico de Gallo receta
* 6 Tomatoes diced
* 1 White Onion diced
* 1/4 cup fresh Cilantro chopped.
* 2 to 4 Fresh serrano or jalapeÃ±o seeded and minced
* 2 small garlic cloves minced
* Salt to taste
* Fresh Lime Juice to taste