On Thu, 04 Mar 2004 14:06:53 -0800, Jim Lane >
wrote:

>Rich McCormack wrote:
>
>> Even though pico de gallo is something different to me not involving
>> chopped tomatoes, chiles and onions, I do sometimes make a coarse
>
>What is pico de gallo to you? I am most familiar with it as minced fruit
>with some chili. Excellent on fish and pork.

According to the the 'Food Lover's Companion' dictionary:

"Spanish for 'rooster's beak,' pico de gallo is a relish made of
finely chopped ingredients like JÍCAMA, oranges, onions, bell peppers,
jalapeño peppers and cucumbers, along with various seasonings. This
condiment was so named because it was once purportedly eaten with the
thumb and finger, an action that resembles a rooster's pecking beak."

However, current usage is to call chunky tomato/chile salsa 'Pico de
Gallo.' It's really 'salsa fresca', but if restaurants called it
that, people would ask where the soda pop was. :-)