Why Is It Called Pico De Gallo?

If you have ever taken a trip south of the border and been served a dish of finely chopped tomatoes, onions, chiles, and cilantro, then you have undoubtedly encountered Pico de Gallo. But have you ever wondered why this dish has the peculiar name it does?

Wonder no more, for today we are delving into the roots of this beloved salsa to answer the question, why is it called Pico de Gallo?

Why is it called Pico de Gallo?

Pico de gallo, also known as salsa fresca or salsa cruda, is a type of salsa made with fresh chopped ingredients, including tomatoes, onions, and various types of peppers.

The name Pico de gallo was first documented in the 16th century and translates to “rooster’s beak” in Spanish.

History and Origin

It is believed that Pico de gallo originated in Mexico, where it is still commonly used as a topping for tacos, burritos, tamales, and other Mexican dishes. It is also found in many restaurants throughout Latin America and in restaurants serving Mexican cuisine in the United States.

The first mention of Pico de gallo was in the writings of Spanish conquistador Bernal Diaz del Castillo in 1520. He wrote that the Aztecs served a condiment made from tomatoes, chillies and onions called “caxitlacoch” which translates to “rooster’s beak” in Spanish.

This is the earliest known reference to the dish and how it may have acquired its current name.


The ingredients of Pico de gallo vary depending on region, but typically include chopped tomatoes, onions, jalapeño peppers, cilantro (coriander), fresh lime juice, and salt. It is usually enjoyed uncooked or lightly cooked to maintain its crunchy texture.


Pico de gallo is a popular topping for many dishes. It is commonly served with tacos, enchiladas, quesadillas, fajitas, burritos, tostadas, huevos rancheros, huevos adobado and is often used as an accompaniment to grilled meats.

It is commonly served as a side dish with guacamole or other salsas.


Pico de gallo is a traditional Mexican condiment consisting of chopped tomatoes, onions, jalapeños, cilantro, lime juice, and salt. It is believed to have originated in Mexico but is now popular in many Latin American countries and Mexican restaurants in the United States.

It is commonly served as a topping for tacos and other dishes and is often enjoyed as a side dish with guacamole or other salsas. Citation URL:https://www. history. com/news/why-is-it-called-pico-de-gallohttps://www. thespruceeats. com/pico-de-gallo-salsa-recipe-231125

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