View allAll Photos Tagged picodegallo
Migas is a traditional dish in Spanish cuisine. Originally a breakfast dish that made use of leftover bread or tortas, today migas is a fashionable first course served for lunch and dinner in restaurants in Spain.
Anepalco's Cafe - 3737 W. Chapman, Orange, CA
Tortilla Chips, Scrambled Eggs, Cotija Cheese, Sour Cream, Avocado Mousse, Pico de Gallo
Mexican ingredients infused with French techniques.
The LIGHTING: Single camera-mounted SB-800 with the head tilted 45 degrees forward and with the reflector card pulled up to create a bounce flash. Sunlight coming in the unseen window behind the plate.
The SHOT: This is a stack-focus picture consisting of 13 hand-held exposures which were combined in PhotoShop CS5.1.
We got the delicious spicy sauce from Casa Rojas (Bainbridge Island, WA) just for the occasion. Ground Beef in various taco seasonings, with shredded cheese, shredded lettuce, pico de gallo, and sour cream in steamed fajita sized tortillas. Tons of flavor. These were really great
We had Ground beef Tacos for dinner last night. We had plenty of leftovers, so I made myself two Tacos for lunch today. It has: Ground beef, Refried beans, Shredded cheese, Pico de Gallo and Black olives on the Spinach & Herb Tortillas / wraps.
Our house
Knoxville, Tennessee
Saturday, July 12th, 2025
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My wife went to our local Taco Bell and picked us up dinner, including: Nachos Bell Grandes, Beefy 5-layer burritos and Crunchwrap Supremes. We had some leftovers for the next day!
Our house
Knoxville, Tennessee
Wednesday, March 19th, 2025
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First off, I love quesadillas and am thrilled with this newish restaurant right near us called Barrio. Second off, I've been finding it hard to get out and shoot this month... but sometimes inspiration can be found right in front of you... I don't know that this is a flickrworthy image but it's all I've got...!
See another in comments!
Roasted Cauliflower Taco
The Flickr Lounge-Letters and Numbers (L is for Lunch)
This is the first time I tried this dish. The ingredients are: Salad Greens, Carrots Pico de Gallo, Roasted Cauliflower and a Creamy Ranch Dressing. It is served in a soft Chapati Taco. I had a glass of lemon/ginger drink along side. It was absolutely delicious. They give you 3 big tacos. I ate two and gave Stu a couple of big bites. This is the one I brought home. I will eat this one today for lunch :)
Photo of the day June 02, 2023 - My wife and I had supper at Melecio's Mexican Restaurant,. Pictured is lime wedges on Pico de Gallo, next to salsa and beans.
From Vicious Dogs, it's a grilled chicken and apple sausage topped with nacho cheese sauce and fresh, spicy pico de gallo. Really good. The cheese sauce, of all things, makes it. About $5.
I picked up a bag of black quinoa today because I really like the look of it mixed with the white or red stuff. I just finished this really light and fresh lunch of cilantro lime quinoa with pico de gallo, kidney beans, avocado, and cheese. The quinoa worked perfectly here as a rice substitute.
On the right are Yucatec style onions with habanero chiles. On the left is Mexico's famous "pico de gallo" or salsa cruda
Grilled beef fajita strips with onions, tomatoes and bell pepper. Served with guacamole, pico de gallo, and Spanish rice. In the bowl: charro beans.
Taqueria Chapala Jalisco, San Antonio, TX
A great dog for when I'm hungry, but don't want something too heavy. It's a chicken and apple sausage, topped with nacho cheese sauce, chopped peppers, and pico do gallo. About $5.
My roommates and I went to Chili's for dinner on Friday and Margot and I each had an AMAZING salad called Quesadilla Explosion. We decided to try to make it ourselves today, without the quesadillas.
Most of it was guess work - trying to remember what was in the salad and figure out the dressing, but it came down to:
Lettuce, black beans, corn, cheese, pico de gallo, crushed tortilla chips, "fajita chicken", and "citrus balsamic vinaigrette". Since we didn't have any recipes, I had to do my best guess work. It came out REALLY well! I tried two versions of the dressing - one completely from scratch and one using a balsamic vinaigrette dressing base from Wegmans. Margot liked the Wegmans version. I liked the one from scratch. They were both good though :)
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
A remarkable things happens when the thermometer rises in the summer. Attire shifts from bulky sweaters and long pants to T-shirts, shorts and flip-flops. Drab lawns burst into life with blooming flowers and other fauna. And meals and other gatherings move from the indoors to the outside, often lingering into the milky twilight that comes later and later each day.
One dish to enjoy this summer is my Grilled Fish Tacos with Bell Pepper Relish, a light, refreshing dish that uses fresh ingredients including fish right from Virginia waters and produce from local farmers.
Pair this dish with Naked Mountain Winery’s (Virginia) 2009 barrel fermented Chardonnay, a silky, slightly buttery offering with fruit notes and accents of spiced vanilla perfect for the grilled fish and Greek yogurt used as a base in the relish dressing.
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GRILLED FISH TACOS
with Bell Pepper Relish
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By Patrick Evans-Hylton
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TACO INGREDIENTS
8 tortillas
Prepared relish (recipe below)
Prepared fish (recipe below)
TACO METHOD
In each tortilla, put one or two tablespoons of prepared slaw and place one grilled fish finger atop; fold over and serve.
Yields 4 servings.
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FISH INGREDIENTS
2 eight-ounce rockfish or other firm white fish filets
Olive oil
Salt
Freshly ground black pepper
FISH METHOD
Brush each side of the filets lightly with oil and season with salt and pepper.
Place the fish on a grill over medium heat for about 8-10 minutes per thickness of fish, turning once midway through the cooking process. Fish is done when tender and it just begins to flake. You can cook fish indoors using a grill pan in a similar manner.
Remove from grill and allow filets to sit for about a minute and then cut each into four equal-sized fingers.
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RELISH INGREDIENTS
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 yellow bell pepper, seeded and finely chopped
1 carrot, shredded
1/2 red onion, finely chopped
1 tablespoon finely chopped flat leaf parsley
1/2 teaspoon minced garlic
3/4 cup Greek yogurt
1/4 cup half-and-half
Salt
Freshly ground black pepper
RELISH METHOD
In a medium bowl, combine bell peppers, carrot, onion, parsley and garlic and toss to incorporate. In a small bowl, whisk yogurt, half-and-half; salt and pepper to season. Pour dressing over vegetables and toss to coat.