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Sometimes the hardest part of creating a new recipe is choosing its name. I went back and forth with this one and still haven’t settled on a perfect title—pico de guaco might fit, but I’m not entirely sure.
I like the sound of pico-mole, but my mom asked if it was a type of mole, so that name was out. My husband suggested guaca de gallo, which sounded odd to me. Naming a dish requires the right balance—short but descriptive, not too plain and not overly complicated. It’s a little like being a spouse: you have to be just persistent enough without overdoing it.
As a wife, you might get more leeway than a girlfriend, but if your “honey do” list starts to resemble a ransom note, it’s time to scale it back. Enough about that—back to the recipe.
This dish blends the best elements of pico de gallo and guacamole. It’s not mashed like traditional guacamole; instead, it features small, fresh pieces of tomato and avocado for a bright texture. It works wonderfully as a dip and as a topping for many dishes.
While the naming debate continues—pico de guaco, pico-mole, or guaca de gallo—just relax, dig in, and leave the naming to the semi-professionals.
Ingredients (Serves 6-8)
2 large tomatoes, diced
2–3 avocados, cubed
2 jalapeños, seeded and finely diced
½ cup red onion, chopped
Juice of 1 lime
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh cilantro, finely chopped
Start by dicing the tomatoes and removing as many seeds and watery bits as possible—this keeps the mixture from becoming too runny. You want a chunky, pico-like texture rather than a salsa-like liquid.
Halve and pit the avocados, then scoop out the flesh and cut it into small cubes. Remove the seeds from the jalapeños and finely dice them, along with the red onion.
Combine the tomatoes, avocado, jalapeño, and red onion in a large bowl. Squeeze the lime over the ingredients and season with salt, pepper, and cilantro. Gently fold everything together with a large spoon, taking care not to mash the avocado pieces.
Serve slightly chilled with tortilla chips, or use it as a fresh topper for chicken, fish, or tacos. This mixture is best the day it’s made, so plan to share—it won’t keep for long, but it’s worth every bite.
