lunes, 15 de junio de 2009

Pique made simple aka "pico de gallo!?"

This is the simplest salad one can prepare with great results does not matter the proportions used. Here in European cuisine cilantro (coriander) is not very common, I had a very hard time finding it fresh in Tallinn, imported all the way from Italy! Although it should be available in every shop, for it is an "Europeanized" herb, it is seldom so (originally from Asia, but very common in medieval cuisine since it grows wild in the southern part of the continent centuries ago). Our attempt to cultivate it at home also failed. One little bag of seeds that fill good four square meters of year round bush of cilantro in Medellin, miserably failed to even germinate this Spring. Cilantro leaves are anxyolitic and can also be used as a digestive help.

In the Americas (South, Central and North America) cilantro is used the most. It can also be found in a number of delicious Asian dishes, but the Mexicans are the sef appointed ambassadors of the product. A tortilla without pique (Col.) is not a real tortilla. Their restaurants have defnitively popularized the product. Because this family is passionate about CILANTRO, tonight I will garnish our dinner with Pico de Gallo.

Ingredients: Onion, Cilantro (fresh and only fresh), tomatoes (pear tomatoes, the riper the better), lime juice, any sort of peper (we prefer a simple paprika for it), garlic and salt to taste.

Method: Chop it all, mix it well, and let it sit for 15 minutes.

2 comentarios:

solartevasquez dijo...

Mi condimento favorito es el cilantro, enriquece el color y el sabor de cualquier plato, y en cuanto al pico de gallo, muy conocido, pareciado y usado.

vacaazul dijo...

Que divino. Hay un tomate que tiene un sabor más dulce que el "chonto" y queda delicioso en los platillos mejicanos.
Una observación: por la forma como redactaste el parrafo, parece que PIQUE fuera un colombianismo x cilantro. O un sinonimo.

Bexos y abraxos desde Envigade.