Bottom line, pico de gallo has the same ingredients as salsa only it is always raw. In Mexico it might also be called salsa fresca (fresh salsa), salsa cruda (raw salsa), and salsa huevona (lazy salsa). The tomatoes make or break this recipe… only fragrant, ripe tomatoes will do!
The name is a combination of chicharron (fried pork skins) and frijoles (beans); it’s two main ingredients. The dish is lined with rice, topped with salad add-ons and drizzled chimichurri. Like most Costa Rican fare, chifrijo is nutritionally well rounded and cooked from scratch from fresh ingredients. Chimichurri is a raw herb sauce that’s rich in antioxidants and a superfood of dressings. This translation is a mild, tasty dose of Central America!
Ceviche is raw seafood or fish “cooked” by lemon or lime juice. The acid in the citrus juice denatures the proteins in the fish, causing it to become opaque and producing a firm texture. Now don’t wrinkle your nose… it’s invigoratingly delicious as long as you use the freshest of ingredients! Ceviche is equally appreciated as a finger food, appetizer or salad. One made with fresh white sea bass is a favourite.
Besides being quick and easy, flatbread is adaptable for regular & thin pizza crust or focaccia. Conventional pizza lovers give our crust the thumbs up! The versatility of this bread crust keeps you returning to it time and again and you may never buy croutons once you’ve had homemade ones.