The East Village is graced by a pretty authentic Mexican restaurant, Fonda, which is run by Roberto Santibanez. While eating at the bar a few months ago, I leafed through his cookbook Tacos, Tortas, and Tamales. Some of the recipes looked damn good, and I picked up a copy.
I’ve been working through some recipes, and there have been a couple of hits, e.g., the Potato and Chorizo tacos are mighty fine. Tonight I hit out of the park, leading off with the best home made pico de gallo I’ve ever had.
For me, most pico de gallos are too tomatoey or too bland, and they are not satisfying by themselves. My friends, this recipe makes a pico de gallo that stands assertively on its own. I was so excited I stayed up until 1:30am making the Habanero Salsa with Cream recipe and Shrimp Tacos, which were both great, and had a blow out meail.
Pico de Gallo with Lemon Zest
Makes: 2 cups
- 1 1/2 cups diced seeded tomatoes
- 1/3 cup finely chopped red onion
- 1/4 cup, heaping, chopped cilantro
- 2 tsps finely grated lemon zest
- 2 tbsps freshly squeezed lemon juice, plus
- 1 tsp freshly squeezed lemon juice
- 1 1/2 tbsp finely chopped fresh serrano or jalapeno chiles (including seeds)
- 1 1/2 tsp kosher salt
Combine all the ingredients in a large bowl and stir thoroughly. Season to taste with more chile, lemon juice, and salt. I like to let the slasa sit for at least 30 minutes before serving.
Oh, and you should double the recipe. I almost finished it in one sitting by myself.