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6 cups of pico de gallo, 3 cups salsa taqueria, a yellow tomato curry paste and a bag of red and yellow tomato sauce
Dragonfire Chicken
Fire-grilled chicken breast glazed in a Kung Pao sauce. Served with French fries,with pineapple pico de gallo, mandarin oranges and fresh steamed broccoli. Lunch with my Line Sisters at TGIF
Gun-smoked black beans, 2 poached eggs, fresh
pico de gallo & guacamole, drizzled with sour
cream and garnished with a crispy corn tortilla.
And home fries.
Great! 😄
The Bridge Public House; Ottawa, Ontario.
A little dish of extra pico de gallo was served alongside the tacos, the typical condiment for tacos in Mexico. Mamasita's version had diced cucumber, red onions, and chopped dill, giving it that aniseed edge which went well with both tacos.
Ever since it's opening Mamasita has been the trendiest place in town, with long queues, and rave reviews.
Suffice to say, while it was a great dining experience, the flavours didn't really live up to expectations that were probably set too high in the first place. The supposedly Mexican flavours didn't really compare to Julia's experience in San Francisco, nor mine in San Diego. Perhaps they toned it down for Melbournian gringos.
Mamasita
Level 1/11 Collins St, Melbourne VIC 3000
+61 3 9650 3821
Reviews:
- Mamasita - by Nina Rousseau, The Age, February 23, 2010
The crack team behind the operation is Matt Lane and Jason Jones. Lane has worked at Circa, Cumulus Inc and La Esquina, a cool taqueria and tequila bar in New York City. Jones has travelled and cooked his way across Central and South America - swapping recipes with locals as he went - and his kitchen crew are all South American, bar one Aussie.
Why you should invite me to all of your barbeques, always. black bean confetti salad with cumin-lime vinaigrette on the left, salsa fresca on the right. (3 tomatoes, 1/2 white onion, two jalapenos, juice of half a lime and salt)
My wife popped over to our local Kroger and looked to see what was on sale and found Ground Turkey reduced in price, so she got Enchilada ingredients, which also included: Burrito-sized Flour Tortillas, Taco seasoning, Shredded Colby Jack cheese, Green Enchilada sauce, a can of Black beans, Pico de Gallo and Sour cream.
When she got home, I got the Ground Turkey cooked and added the seasoning and black beans. Then my wife poured some Enchilada sauce in a baking dish and went through the process of laying down a Tortilla, then trimming the top and bottom edges of the tortillas (to fit in the baking dish ), adding the Turkey & Bean mixture, adding shredded cheese, rolling it up and adding them to the dish. She repeated that process until the dish was full (got six Enchiladas in the baking dish ). She had more filling mixture so we got another baking dish out and made two more. I poured the Enchilada sauce over both dishes of Enchiladas and baked them for 40 mins at 370 degrees.
We had them for a late lunch and dinner. We had leftovers that we can have for a lunch or two!
Our house
Knoxville, Tennessee
Wednesday, August 6th, 2025
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Chiken TAMALES es muy sabrosos.
Mis favoritos!
They are hand-made to order.
Kinda pricey...
They used to be three for a doLLa,
but now...
they're aLmost dos doLares each.
You might think iM weird enuf aLready,
but i love to drizzLe the shrimp cocktaiL sauce on the tamaLes
with sLices of avocado & lots o' lime.
trust me,
iVe been known to eat aLmost a dozen in one sitting!
Everyone who's famiLiar with Houston's Montrose knows
Fajita Wraps; Wednesday nigh dinner…… They came out really really good… A++
White rice: it was just that fast cooking rice, which I cooked in chicken broth… I also added salt and pepper to taste
Black beans: drained and rinsed
Onions and bell-peppers: grilled (indoor grill) in EVOO, I added just a dash of fajita seasoning
Cheese: I used that 4 cheese Mexican blend (once the rice was cooked, I just added the cheese to the cooked rice)
Big 10-inch flour tortillas: I used the ones that were made with Olive oil… they had tons of different flavors… I just picked one that was kinda red in color
Fajita Meat: I cheated; I used the pre-cooked frozen Fajita meat that my local grocery store had, once the onion and bell peppers were just about done.. I added the thawed fajita meat
Salsa: just pick the one you like the best… Salsa is a very personal thing… I just added some to the meat, onion and bell peppers, just to warm up the salsa
That’s it… I wrapped everything in one tortilla… brushed them with vegetable oil and put them in the toaster oven for about 5 to 10 minutes at 350.. Just to crisp the tortillas…
OK, this was so easy and oh so good.
Pico de gallo:
With nearly equal amounts of diced roma tomatoes, diced red onion (or use sweet), finely diced Jalapenos peppers (seeds and white membrane removed) and chopped cilantro.
I added sea salt.
You can also add lime juice.
I served with chips, gone in less than 5 minutes, thanks to husband and kids.
Next time I need to double the amount!
This was very similar to the Pico de gallo served at our hotel and Bill and I put on just about everything on our trips to Mexico
"In Mexican cuisine, pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʎo], rooster's beak), also called salsa fresca, is a fresh, uncooked condiment made from chopped tomato, white onion, and chilis (typically jalapeños or serranos). Other ingredients may also be added, such as lime juice and/or apple cider vinegar, fresh cilantro (coriander leaf), cucumber, radish or firm fruit, such as mango."
Wikipedia
From La Palapa in San Antonio Texas.
The Taco Norteño is a flour tortilla stuffed with beans, cheese, avocado, and grilled beef.
Salsa or pico de gallo is added to taste.
We ran over to our local Kroger Supermarket and picked up ingredients to make Turkey, Bacon & Avocado wraps. We also got some canned soups, and breakfast foods.
I baked nine bacon slices in the oven (at 425 degrees for 20mins ). Then it was just assembling wraps to eat. Also in the wraps is Pico de Gallo.
We did wraps and a salad variations for lunch & dinner.
Our house
Knoxville, Tennessee
Tuesday, May 20th, 2025
served in the new Chronic Tacos stand (2012) behind the rock fountain in Right field near Section 240. The carnitas was flavorful and it wasn't dry like other experiences with carnitas elsewhere.
For $9.75 you have a choice of meat: carnitas pork (shown), chicken, or steak (costs extra), pinto (shown) or refried beans, pico de gallo, cheese sauce, shredded cheese, salsa, lettuce, sour cream (not shown) and spanish rice. Guacamole (shown) is an extra $2. Probably the better of the nachos served in Angels Stadium and the one that doesn't use Tostitos chips.
Pork Chipotle (Spicy)
Slow roasted pork in GYG’s spicy Chipotle marinade with Pico de Gallo and Tomatillo salsa.
The burrito wasn't bad, about the same as Mad Mex or Salsa's. The DIY jalapeno, coriander and onion is nice if you don't like it, a bit annoying if you do!
Guzman Y Gomez Mexican Taqueria Swanston Street
03 1234 5678
289-299 Swanston St
Melbourne, VIC 3000
Review:
- Guzman Y Gomez Mexican Taqueria Swanston Street - Urbanspoon
We had a cookout for lunch this afternoon and the husband tried making some pico de gallo for the first time. It turned out absolutely delicious and was a wonderfully fresh component to the rich savory-ness of our grilled meats.
The pipicha gave the salsa an extra kick. The internet says it's like cilantro, mint and citrus all rolled in one. I can't wait to find more ways to use it.
Pico de Gallo
Cinco de Mayo
Typical Saturday for me. Woke up around 7am, made eggs and muffins with jam for breakfast. Raked the yard, I've a lot of trees that I need to keep clear to get sun on the grass so it can grow. I then mowed the yard. I headed out to the farmers' market to pick up some locally grown eggs, more strawberry jam, tomatoes, peppers and cilantro. I then went to the local nursery to pick up some more plants for my front yard.
The rest of the day was spent preparing dinner for friends coming over to celebrate Cinco de Mayo. I made carne asada wrapped up in a flour tortilla with pico de gallo and avocado, was it ever good.
Started with beers at Little Woodrow’s (4235 Bellaire Boulevard in Houston, 713-661-5282) and finished with more beers and dinner at Goode Company Seafood (2621 Westpark Drive in Houston, 713-523-7154)
Here it is finished.
Blue corn tortilla
Jack cheese
Seasoned ground beef
Pico de gallo
Fried egg
Tomato salsa
Sour cream
Cilantro and sliced black olive
These were all ingredients from yesterday's taco night, except the eggs, which I happened to have.
Black bean stuffed tortillas with chicken, avocado, radish, shredded lettuce and pico de gallo.
Ingredients
For the Bean Filling
1 cup Rancho Gordo midnight black beans, soaked overnight
1 pasilla chile
1/2 medium onion, diced
3 slices of carrot
2 dried avocado leaves
1 clove garlic, coarsely chopped
2 tablespoons lard or butter
1/2 cup vegetable oil
For the Tortillas
3 cups fine ground masa seca
2 cups water
1 teaspoon salt
For the Pickled Red Onions
2 medium red onions, sliced thin and separated into rings
1/4 cup lime juice
1/2 cup orange juice
3 tablespoons red wine vinegar
1 teaspoon oregano, chopped
1 teaspoon fresh cracked black pepper
1 clove garlic, bruised
2 whole cloves
1 thin slice habanero chile
For the Pico de Gallo
3 tomatoes, diced small
1/2 jalapeno, minced
1/2 red onion, minced
juice of one lime
1 1/2 tablespoons chopped cilantro
salt and pepper to taste
To Build the Panuchos
3 small ripe avocados, sliced
3 hard boiled eggs, sliced
3 radishes, sliced thin
3 cups roasted chicken, shredded
2 cups mixed green lettuce
Instructions
For the Bean Filling
Simmer in water or chicken stock all the ingredients together - except the lard - until the beans are cooked (about 1 hour 15 minutes).
Season with salt and pepper. Drain, reserve the liquid, and puree in a food processor.
Heat the lard in a large skillet over medium heat. Add the bean puree and cook, stirring constantly for 2 minutes. Gradually add some of the reserved liquid until the mixture has the consistency of heavy cream.
Bring to a boil and reduce to very low flame. Keep warm while you prepare the tortillas.
For the Tortillas
Combine the masa with the salt and add the water. Make a dough that is wet enough to form tortillas without cracked edges.
Form tortillas in the tortilla press and grill both sides on a comal until they puff up and cook on both sides.
If the masa dough is soft and wet enough, the tortillas should puff up and form a hollow center with a top and a bottom, like a thin pita. Slit open the side of each tortilla and fill with the bean mixture.
Fry the filled tortillas in the vegetable oil until crisp but still pliable.
Keep warm in a tortillera.
For the Pickled Red Onions
Combine all ingredients in a small saucepan. Bring to a boil and turn off heat. Let sit for 10 minutes and remove the habanero chile. Allow onions to macerate at room temperature for a few hours.
For the Pico de Gallo
Combine all ingredients and let sit for 30 minutes.
To Build the Panuchos
Top the fried filled tortillas with a little lettuce, followed by the chicken, sliced egg, sliced radish and sliced avocado. Top with the pico de gallo and pickled red onions.
more @ Physalis Salsa Pico de Gallo
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Steak Nachos with beans, sour cream, guacamole, and pico de gallo on a paper plate.
for more on Oahu, Hawaii visit hawaiiansunrisewaimanalo.blogspot.com/
Another one from Vicious Dogs. A Kosher dog topped with carne asada, pico de gallo and guacamole. There's also some heat in there; I'm thinking jalapeno. Just spicy enough. Real good. About $5.
Carne Asado con Salsa Lucia. Direct translation - Roast Beef with Lucia's Salsa. Live Oak BBQ translation - smoked Grass Fed Flank Steak with Sweet/Savory Fresh Fruit & Veggie Pico de Gallo "'The Saturday Special" from 1/21/12 Live Oak Barbecue East Side Austin Texas
CHiPs, GUACAMOLE, & SALSA
our routine appetizer.
mummy dianne & i used to meet heRe every wednesday for happy hour priced margaritas.
sometimes, we'd come on fridays...
when we reaLLy need our girL taLk.
Everyone who's famiLiar with Houston's Montrose knows
If you're visiting and need directions, let me know ^_^
i live 40mins away now & i stiLL make the trip.
Delicious Breakfast Burrito I Prepared stuffed with scrambled eggs,breakfast sausage, cheese and salsa all wrap in a warm flour tortilla.
What's on the plate:
Burrito, apple slices, sour cream and pico de gallo
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