Our Father’s Day menu today includes many South Texas favorites:
Fajitas, Chicken, Sausage, and Pork Ribs
all cooked on my husband’s new grill
Frijoles a la Charra (pinto beans)
Don Pedro’s Tortillas de Harina (flour tortillas)
Pico de Gallo
Blue Bell Homemade Vanilla Ice Cream with fresh Mango slices
Cerveza Preparada (cold beer poured over crushed ice, in a tall glass ,with fresh lime juice and a salted rim)
The ingredients for pico de gallo include onions, tomatoes, cilantro, serrano peppers, fresh lime juice, and spices.
There are as many variations for pico de gallo as there are cooks, and I have many wonderful friends who can make this far better than I can with their eyes closed.
This is my husband’s method and everything he creates is delicious.
Chop the onions and tomatoes finely. Break off a bunch of cilantro and chop it finely. The quantities here are about equal, except for the cilantro. Use a little bit less.
Chop 2-3 serrano peppers after discarding the seeds.
Do not touch your eyes!
Toss all ingredients together and season with salt, garlic salt, and the most important ingredient of all, fresh lime juice.
My husband also adds a slight drizzle of Italian dressing at this point. The longer this sits in the refrigerator, the better it gets.
Serve with tortilla chips or use as a topping for your fajita tacos .
I will be serving this today in this dish- one of my favorites.
All dishes from Mexico have special hallmarks, usually indicating the artist that painted it.
This dish was made in the state of Guanajuato. The artist’s mark is the sign above GTO.
I hope to share other details from our day.