Best Food Recipes 2023 Step by Step with Pictures
Pico de Gallo sauce is a traditional Mexican cold sauce, sometimes called simply Salsa (which means sauce in Spanish). Pico de Gallo is served separately – as an appetizer or salad, as well as as a side dish to such wonderful Mexican dishes as fajitos, tacos, etc. Pico de Gallo translates as the beak of a rooster, and indeed – this sauce has a fresh, rather intense, piquant taste – an indispensable seasoning for lovers of spicy, although you can make it not so spicy – if desired. Also traditionally – in Mexican dishes, this sauce is served in combination with sour cream and black bean pasta, which neutralize the sharpness of the sauce and make the “arrival” of sharpness in the mouth – gradual.
Fajitas is one of the most popular and traditional Mexican dishes. Fajitas are not just fried meat in a tortilla (corn tortilla), but also necessarily a traditional set of side dishes or sauces: black bean paste, rice with Mexican spices, Pico de Gallo sauce and sour cream. Meat, beans and rice are cooked with traditional Mexican spices: cumin, oregano and, of course, seasoned with lime juice. You can’t do without onions and hot peppers in this kitchen either. All these ingredients harmoniously complement each other and create a unique flavor of Mexican cuisine. Traditionally, rather cheap and not very soft pieces of beef are used for fajitas: peritoneum, sides and tenderloin (barrel, round, skirt, London broil, etc.). Therefore, it is very important for fajitas to cut the meat into very thin strips – across the fibers. In order for the meat to fry and remain juicy, cook them over very high heat. Of course, no one will forbid you to cook fajitas from more expensive steak chops: thick edge, thin edge, shackles, cereals and rump, and, of course, fillets. Although, in this case, it will not be quite a traditional fajita.