The main staple of Mexican cuisine is salsa, a sauce that comes in different interpretations including spicy, thick, mild or creamy. But there is one unique salsa, even among such variety the “pico de gallo” (rooster’s beak).
Pico de Gallo is not a liquid sauce, but a solid one, and its spiciness can vary. Its preparation varies depending on the region, but the main ingredients of tomato, onion and green chili are universal. Pico de Gallo is Mexico’s flagship salsa, as it includes the colors of the country’s flag.
No one knows for sure, however, where the salsa got its name. Some believe the phrase “pico de gallo” refers to its presentation, with the ingredients chopped up in small squares as if a rooster had pecked them. Another possible theory is that the name is a play on words, referring to its spiciness.