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Pico de gallo

Tart Pico de Guac

Pico de Guac
Pico de Guacamole

Serves: 6 to 8

Pico de Guacamole" alt="Pico de Guac
Pico de Guacamole" />


1 cucumber (about 1 pound) peeled, seeded and diced

4 tomatillos (about 1/2 pound), husked, thoroughly rinsed, diced

1 tart green apple such as Granny Smith (about 1/2 pound), rinsed, diced

2 celery sticks, thoroughly rinsed, cleaned off strings, thinly sliced

1/2 cup diced red onion

1 to 2 jalapeño or serrano chiles, or to taste, seeding optional, minced

1/2 cup chopped cilantro, leaves and upper part of stems

1/2 cup freshly squeezed lime juice

3 tablespoons olive oil

2 teaspoons kosher or coarse sea salt, or to taste

3 ripe Mexican avocados, halved, pitted, meat scooped out and diced

To Prepare

In a large mixing bowl, combine all ingredients except the avocados and mix well. When it is all thoroughly combined, incorporate the avocados and gently mix. Serve immediately or you may cover and chill until ready to serve.


This episode puts a twist on tequila by using it in a number of tasty, savory and sweet recipes sure to impress special guests. Mixologist extraordinaire Derek Brown shows Pati how to make one of his signature cocktails, and she uses tequila to ignite a main dish.

April 11, 2011

It takes three ingredients, plus any extra topping that you fancy, 8 minutes in the toaster or oven and you get one of the most comforting foods I have eaten since I can remember: Molletes.

One of the most popular Mexican anytime antojitos or cravings, that can be eaten for breakfast, brunch, lunch, a hearty afternoon snack or dinner.  It used to be a standard option for breakfast or dinner at my house growing up in Mexico City, just as quesadillas were. But I also used to crave Molletes from my school cafeteria.

So yes, even if I had some at home in the morning, I would have more for lunch at school…

Continue reading Molletes with Pico: No Way not to Fall in Love

April 11, 2011

There are countless versions of Pico de Gallo salsas.  Their trademark is having ingredients that are fresh rather than cooked, and diced and chopped rather than pureed.  This is the most common and well-known version.

It is also incredibly colorful!

Continue reading Pico de Gallo Salsa

August 5, 2009
mango salsa

When asked recently whether I was a collector of some sort, I thought of my grandmother’s cabinet that holds hundreds of elephant figurines — more than 60 years’ worth, from many places. And she’s still adding to the lot. So my response was no.

Then a few days later I realized that I am a collector: of foods tasted throughout my life, or at least the memories of them. This is especially true of salsas. I have countless papers scattered on my desk with notes about the names of them, the places I ate them, their ingredients, the cooks who made them and, when generously given, directions on how to re-create them.

When the mood strikes, I search to find that precise note (which may be in a coat pocket, bag or drawer). Or I sit down with eyes closed and try to remember the feel of the sauce.

When all else fails, I make one up.

Continue reading A True Mexican Collectible: Versatile Summertime Salsas…

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