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…
“Everybody here thinks they know what Mexican food is,†said Nicholas Cox, the chef at La Esquina in NoLIta. “Especially if they’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 jalapeño seeded and minced
* 2 small garlic cloves minced
* Salt to taste
* Fresh Lime Juice to taste