View allAll Photos Tagged picodegallo
Otherwise known as pork tacos. The recipe was in last month's issue of Everyday Food magazine. I did add a lot more toppings to these than the recipe called for...but where's the harm in that?
My wife and I were travelling on Interstate 81. We spent the night at a Red Roof Inn in Winchester, VA. Across the street was a Mexican restaurant called Los Tollecos. We decided to have dinner there and it was quite good.
This is my favorite recipe for salsa. It is a bit chunky, which I like, but you can make it less so by throwing it in a blender or food processor. It is very important to it rest in the fridge for at least half a day, if not a full day for the flavors to truly come together (it does make a difference). This recipe comes from Whole Foods Market.
Pico de gallo (Spanish, means “rooster's beak”) is a garnish made from chopped tomato, onion, and chiles (typically serranos or jalapeños). It is used in the same way as other Mexican salsas, but has less liquid, so it can also be used as a main ingredient in dishes like tacos and fajitas. In Mexico, pico de gallo is known as salsa mexicana because the colors are the colors of the Mexican flag.
Ingredients:
• 2 -3 large tomatoes or 4-5 smaller tomatoes
• 1 Serrano chili pepper or Jalapeño, seeded, chopped (or jalepeno)
• 1/4 cup red onion, chopped
• 2-3 green onions chopped
• 2 Tbsp. chopped fresh cilantro
• 2 Tbsp. lime juice
• 1/4 tsp. salt
Chop and combine all ingredients. Cover and refrigerate until serving time. If you want it hotter, add more peppers. You can also pulse ingredients in a food processor; it just might have more liquid. I just chop some tomatoes to throw in after to give it some bulk.
El Rancho Burritos - Vegetarian Jalisco Cactus Burrito NYC USA October 21st 2020
Signature Burritos
Jalisco Burrito - Chili tortilla filed with rice, mixed beans, cactus (no steak vegetarian version) topped with red salsa, lettuce and pico de gallo
$10.50 on menu
$11.43 after tax
Mexican Restaurant
El Rancho Burritos
359 W 45th St
New York, NY 10036
Hells Kitchen - Broadway Theater District - Times Square neighborhood
October 21st 2020
#Mexico
#México
#Mexican
#Méxican
#MexicanFood
#MéxicanFood
#Food
#MexicanRestaurant
#Restaurant
#MexicanCuisine
#Cuisine
#JaliscoMexico
#JaliscoMéxico
#JaliscoBurrito
#SignatureBurrito
#ChiliTortilla
#Rice
#MixedBeans
#Cactus
#CactusBurrito
#Vegetarian
#VegetarianBurrito
#RedSalsa
#Lettuce
#PicoDeGallo
#¡VivaMéxico!
#VivaMéxico!
#VivaMexico!
#Food
#Comer
El Rancho Burritos - Vegetarian Jalisco Cactus Burrito NYC USA October 21st 2020
Signature Burritos
Jalisco Burrito - Chili tortilla filed with rice, mixed beans, cactus (no steak vegetarian version) topped with red salsa, lettuce and pico de gallo
$10.50 on menu
$11.43 after tax
Mexican Restaurant
El Rancho Burritos
359 W 45th St
New York, NY 10036
Hells Kitchen - Broadway Theater District - Times Square neighborhood
October 21st 2020
#Mexico
#México
#Mexican
#Méxican
#MexicanFood
#MéxicanFood
#Food
#MexicanRestaurant
#Restaurant
#MexicanCuisine
#Cuisine
#JaliscoMexico
#JaliscoMéxico
#JaliscoBurrito
#SignatureBurrito
#ChiliTortilla
#Rice
#MixedBeans
#Cactus
#CactusBurrito
#Vegetarian
#VegetarianBurrito
#RedSalsa
#Lettuce
#PicoDeGallo
#¡VivaMéxico!
#VivaMéxico!
#VivaMexico!
#Food
#Comer
That's a bacon-infused waffle cone. I chose the one with the taquitos over the one with Cap'n Crunch in it. I like the concept, and "bacone" is a catchy word, but it still just tasted like a waffle cone which was too sweet to go with the contents.
A new recipe of Steven Raichlen. This time fajita's with beef.
It really was a delicious recipe. The rub was a bit hot, but combined with the relish and paprika it was the right combination. Hmmmm, nice! :-)
Chicken, smoked streaky bacon and pico de gallo on sourdough and chips. £8.45 including a pint of stout.
Don't be afraid of the heat of a Serrano, it adds sooo much flavor to the salsa. The easiest way to dice the serranos is to split them in half then split the halves into smaller slivers (as pictured above). Save the seeds and add them to the onion and tomato mixture. If you want the salsa to be spicy, add more seeds if you want it mild, add less. It's all a matter of personal choice. Caution: Don't touch you eyes after chopping serranos!
Step 4: Dice Serranos (2-4) into small chunks, save and add the seeds (more seeds = more spice). Combine to onion and tomato mixture.
giant slab of mahi mahi deep fried topped with cabbage, pico & crema. @ normita's in huntington beach.
A new recipe of Steven Raichlen. This time fajita's with beef.
It really was a delicious recipe. The rub was a bit hot, but combined with the relish and paprika it was the right combination. Hmmmm, nice! :-)
A tasty shrimp soup I made to go with my shrimp soft taco. I threw the remaining shrimp leftover that Laura pan cooked in onions and seasonings, a ton of Pico de Gallo salsa, and misc seasonings. I had some black pepper water crackers to go with it, and a sweet green tea I made up last night for the grilling at Josh's house.
The key component was the chipotle pepper seasoning in cube form, though I used some other good stuff as well. The oil you see is some of the olive oil used to cook the chicken and onions originally.
The fresh veggies, the heat of the jalapeños and the softness of the avocados and black beans in this #PicoDeGalloSalsa are a treat for your taste buds. With accessories from CEMACO
Los vegetales frescos, lo picante de los jalapeños y la suavidad del aguacate y los frijoles de este #PicoDeGallo con Frijoles y Elote hacen que este picado sea una delicia para acompañar con nachos. Con accesorios de #Cemaco
Get the recipe in english - bit.ly/PicoDeGalloSalsa
Obtén la receta en español - bit.ly/PicoGalloFrijolElote
Pin it - bit.ly/PicoDeGalloPin
Blue corn encrusted turkey patty stuffed with chipotle mayo and southwestern pico de gallo over a bed of sauted kale and spaghetti squash, topped with a side of roasted red pepper aioli.
Cutting cilantro is an annoying task, you have to remove the leaves from the stem then chop the leaves up until they are very small. But the cilantro adds so much flavor and it makes the salsa taste even fresher.
Step 5: De-stem and chop the the cilantro (about a 1/2 cup) until it is tiny. Once again, after it is chopped, add the cilantro to onion, tomato and cilantro mixture.
Pico de Gallo or as we call it here in deep south Texas--Mexican Butter. Grab the chips, something to drink and prop up you feet for you are in for a treat. You will never eat that bought stuff again. LOL!!
Grilled pork stuffed with ham and swiss cheese topped with Apple Pico de Gallo.
Here's the full recipe:
May 9, 2009: Chris and I went out on Cinco de Mayo (Tuesday night), so we stayed in that Friday, and I made guacamole, pico de gallo, and margaritas. It was all good.
June 26, 2009: We're having another Mexican night tonight - yum!
===~===
Guacamole Recipe:
2-3 avocados, peeled and pitted
1/2 white onion, chopped
1 jalapeno pepper, chopped
Juice from 1 lime
Fresh cilantro, salt, pepper (to taste)
(Chips!)
In a large mixing bowl, mash the onion and pepper with a potato masher. Add lime juice and avocado and mash up as much as you want. Mix in cilantro, salt, and pepper to taste. And that's it!
===~===
Salsa Recipe:
4-5 medium-sized tomatoes (I prefer using various types of tomatoes)
1 jalapeno, chopped
1/2 white onion, chopped
Juice from 1 lime
A little extra virgin olive oil (~ 1 tablespoon)
Fresh cilantro, salt, pepper (to taste)
(Chips!)
Chop up the tomatoes - remove the juicy bits if you want less liquidy salsa - and put in a medium-large bowl. Stir in the rest of the ingredients, adding cilantro, salt and pepper to taste and serve.
===~===
I saw the idea for these recipes in some magazine, don't remember which now (ETA: Real Simple). They are simple and tasty.
El Rancho Burritos - Vegetarian Jalisco Cactus Burrito NYC USA October 21st 2020
Signature Burritos
Jalisco Burrito - Chili tortilla filed with rice, mixed beans, cactus (no steak vegetarian version) topped with red salsa, lettuce and pico de gallo
$10.50 on menu
$11.43 after tax
Mexican Restaurant
El Rancho Burritos
359 W 45th St
New York, NY 10036
Hells Kitchen - Broadway Theater District - Times Square neighborhood
October 21st 2020
#Mexico
#México
#Mexican
#Méxican
#MexicanFood
#MéxicanFood
#Food
#MexicanRestaurant
#Restaurant
#MexicanCuisine
#Cuisine
#JaliscoMexico
#JaliscoMéxico
#JaliscoBurrito
#SignatureBurrito
#ChiliTortilla
#Rice
#MixedBeans
#Cactus
#CactusBurrito
#Vegetarian
#VegetarianBurrito
#RedSalsa
#Lettuce
#PicoDeGallo
#¡VivaMéxico!
#VivaMéxico!
#VivaMexico!
#Food
#Comer
El Rancho Burritos - Vegetarian Jalisco Cactus Burrito NYC USA October 21st 2020
Signature Burritos
Jalisco Burrito - Chili tortilla filed with rice, mixed beans, cactus (no steak vegetarian version) topped with red salsa, lettuce and pico de gallo
$10.50 on menu
$11.43 after tax
Mexican Restaurant
El Rancho Burritos
359 W 45th St
New York, NY 10036
Hells Kitchen - Broadway Theater District - Times Square neighborhood
October 21st 2020
#Mexico
#México
#Mexican
#Méxican
#MexicanFood
#MéxicanFood
#Food
#MexicanRestaurant
#Restaurant
#MexicanCuisine
#Cuisine
#JaliscoMexico
#JaliscoMéxico
#JaliscoBurrito
#SignatureBurrito
#ChiliTortilla
#Rice
#MixedBeans
#Cactus
#CactusBurrito
#Vegetarian
#VegetarianBurrito
#RedSalsa
#Lettuce
#PicoDeGallo
#¡VivaMéxico!
#VivaMéxico!
#VivaMexico!
#Food
#Comer