Ensalada Pico del Gallo
M exicans serve the authentic Pico del Gallo as either a salad or an appetizer. In Guadalajara, street venders sell it in paper cones or plastic bags. Pico del Gallo is often served as a Christmas Eve dinner salad because the ingredients are readily available in December, and colorful accents can be added to make it highly decorative.
Jicama (hee-ka-mah) is a large bulbous brown root vegetable. The texture is similar to a raw potato, with a slightly sweet apple taste. Peeling a jicama is easy, as the fibrous layer of skin can be pulled off with a paring knife.
The juicy crunch of jicama, with the sweetness of orange, refreshing crispness of cucumber and the tang of lime and chili make this salad an unforgettable treat.
Chicken Quesedillas with Pico del Gallo
Mix all the ingredients except the chili in a glass or china bowl, and leave for 15 minutes. Sprinkle with chili powder to taste and serve.
For Christmas Eve, local cooks add watermelon, grapefruit, pineapple, and/or beets for additional color and flavor. The dish is then garnished with cilantro or fresh mint and pomegranate seeds.
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| month | high | low |
|---|---|---|
| January | 73 - 75 | 45 - 48 |
| February | 77 - 79 | 45 - 48 |
| March | 83 - 85 | 50 - 52 |
| April | 85 - 87 | 54 - 56 |
| May | 88 - 90 | 55 - 57 |
| June | 87 - 89 | 61 - 63 |
| July | 78 -80 | 61 -63 |
| August | 81 -83 | 59 - 61 |
| September | 81 -83 | 59 - 61 |
| October | 80 - 82 | 59 - 61 |
| November | 72 - 74 | 50 - 52 |
| December | 71 - 73 | 52 - 54 |
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