Pico de gallo, not to be confused with the staple of the Costa Rican diet, Gallo Pinto (rice & beans), is a simple Mexican salsa that has not only made its way south but onto our menu as well.

Similar to many of the Mexican salsas, pico de gallo typically contains less liquid so it can be used as the main ingredient for taco dishes, fajitas, or with your favourite tortilla chips as a salsa. Enjoy it at Shaka with Jose's breakfast burrito, a guest favourite!

We've many requests for the recipe, even before a meal is over, so we decided to convince José to divulge his "how to"... and friends, it's muy fácil!

Jose’s Pico de Gallo

Serving: 10-12 ramekins

2 medium tomatoes
1 medium onion
2 handfuls of cilantro/coriander (or more to taste)
Juice of 2-3 limóns (lime also works)
Salt & pepper, to taste
A drop (or more to taste) of Chilero, Tabasco, or any desired hot sauce option

Dice the tomatoes, onion and cilantro. Add to a large bowl with salt, pepper, hot sauce, and limón juice. Mix & let sit in the fridge for 1-2 hours (or longer) to allow marination of flavours. Enjoy!

Pro tip: once devoured, save the liquid and add a bit of tequila to enjoy as a shot - we promise you won't regret it.