Pico de Gallo (1962)
 

I'm back from the Far East. Write letters to ProQuest to get them to
digitize a newspaper or two from Singapore or Hong Kong. It would help
our understanding of Asian foods tremendously.

Barry Popik

Subj: Pico de Gallo (1962)
Date: 11/11/2004 9:16:39 PM Eastern Standard Time
From:
To:
Reply-To: American Dialect Society >
Sent from the Internet (Details)


I've discussed "pico de gallo" before, but I didn't post this citation
at that time. The revised OED should add this, but I don't know what
date OED currently has.


(PROQUEST HISTORICAL NEWSPAPERS)
Other 55 -- No Title
Los Angeles Times (1886-Current File). Los Angeles, Calif.: Oct 7,
1962. p. H17 (1 page):

_MY BEST RECIPE_

_Salad Relish_
_Cools Off_
_Fiery Latin_

"Following our marriage," writes Mrs. Robert Merpado of San Marino,
"my Mexican husband's gentle complaints concerning the American
meat-and-potato diet led to the inevitable why-don't-you
go-back-to-your-mother's-cooking attitude of a wife."

"However, upon each visit to his parents' home, I gained a new
appreciation for an unending list of delightful Latin dishes mingled
with American variations.

"Of these, my favorite salad is this very simple one which lends zest
to tamales, frijoles and any number of Mexican main dishes."

PICO DE GALLO

(Comb of the Rooster)
2 medium-size tomatoes
1 large avocado
1 medium-size cucumber, pared
1 teaspoon garlic salt
2 tablespoons olive oil
1 1/2 to 2 tablespoons lemon juice

Dice tomatoes, avocado and cucumber; toss together lightly and
refrigerate until just before serving.

At table, add garlic salt, oil and lemon juice. Mix carefully to avoid
mashing. Serves 8.

Our children always come back for seconds--and we adults are not far
behind!

Served icy-cold, this salad-relish provides a crunchy accent to a menu
of enchiladas, sour dough rolls, and Mexican hot chocolate that is
appealing to the most Anglo gourmet.

MRS. ROBERT MERCADO
1535 Rubio Dr.,
San Marino