Pico de Guaco

Sometimes the hardest thing about coming up with recipes is naming them. This recipe I went back and forth, and forth and back again with the name. I really still haven’t decided that pico de guaco is the name I feel best describes this recipe.

I am still liking pico-mole, but my mom asked me if it was some type of mole. So that was a no go. My husband really liked guaca de gallo, but that just sounded weird to me.
You have to find the most perfect combination of syllables. It can’t be too long or too short. Not too descriptive and just descriptive enough. I guess it is kind of like being a wife; you have to learn how to be just enough of a nag without going over the edge.
As a wife, you get a little more leeway than a girlfriend. But, if you are a good wife, you know that when your “honey do” list is starting to sound more like a ransom note, it is time to scale it back a bit. I digress…back to the recipe.
This recipe combines the best things about pico de gallo and guacamole. It isn’t mashed together like guacamole. It is little bits of pico-y and guac-y goodness. It is a wonderful topping for most things and also a great dip at the same time.
So, while the debate rages on over what this should be called, pico de guaco, pico-mole, or guaca de gallo, just sit back, chow down, and leave the naming to the semi-professionals.
Ingredients (Serves 6-8)
2 Large Tomatoes, diced
2-3 Avocados, cubed
2 Jalapenos, seeded and finely diced
½ Cup Red Onion, chopped
Juice of 1 Lime
1 Teaspoon Salt
½ Teaspoon Pepper
1 Tablespoon Fresh Cilantro, finely chopped
Dice the tomatoes. Try to remove as many of the seeds and guts as possible. You don’t want this pico-y guac-y dip to be liquidy like a salsa.
Remove the pit from the avocados. Scoop out the flesh of the avocado and cut it into little cubes. Seed the jalapenos and finely dice them along with the red onion.
Add the tomatoes, avocados, jalapeno, and red onion to a large bowl. Squeeze the lime on top of the ingredients. Season with salt, pepper, and cilantro. Gently mix the pico de guaco with a large spoon being careful not to smash the avocados.
Serve slightly chilled with tortilla chips or on top of a nice piece of chicken or fish or with tacos. This doesn’t last more than a day so make sure you have a lot of friends on hand to share in the pico de guaco goodness.
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Comments

  1. Looks just like my Momma’s. Yummy! I love your molcajete by the way.

  2. Anna Davidoff says:

    This looks soooo yum!! I like the name too. At first I liked guaco de gallo better because the two beginning “g”s made it a fun word to say, but in the end, I think pico de guaco is a better descriptive word for it (and still fun to say).

  3. The name sounds as awesome as this recipe looks; I only wish I’d thought of it!

  4. Hmmm…I wish I could be more help in naming the dish too. Looks delicious!

  5. Except for the jalapenos, this is my exact guac recipe! I like the name and the photos are stunning. Now I’m in the mood for some…

  6. Beautiful party dish. The profusion of avocado and freshly cut red onion is sure to win over my heart. Perfect for a summer bbq!

  7. I’m with you, I think pico de guaco is good! Although I also like pico-mole, but then again I know you mean “mole” as in food, not “mole” as in freaky creature that burrows in my grandfather’s backyard.

  8. i like the name! looks tasty :)

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