Our festive meal on Saturday will be at Restaurante Pico de Gallo, starting at 6:00 pm. For $30 you will get a full fajita meal, non-alcoholic drinks (you’re on your own at the bar) and a dessert. Gratuities are included. You’ll also be serenaded by mariachis! Advance reservations are required, as the room can only accommodate 125 people.

In Mexican cuisine, pico de gallo (pronounce it as PEEK-o -day-GUY-o), literally beak of rooster, also called salsa fresca, is made from chopped tomato, onion, coriander leaves (we love our cilantro!), fresh serranos (jalapeƱos or habaneros are used as alternatives), salt, and key lime juice. How did salsa come to be named after a bird’s beak? One explanation is that Fighting Cocks are calmed by their handlers by placing the rooster’s head in the mouth. Darkness causes birds to immediately begin the sleep cycle. Often as soon as the handler put the bird’s head in his mouth he would be pecked on the tongue. The spices in the salsa gives the same feeling, hence “pico de gallo” is the beak of a fighting rooster biting your tongue!

This lovely video is of Jorge Cortez, the owner of Pico de Gallo, explaining why he loves San Antonio. He’s being interviewed in one of his other restaurants, Mi Tierra, but the two restaurants have very much the same look and feel.

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