Pico de Gallo Estilo Sinaloa (Sinaloan Fruit and Veg Salsa)

History & Origin

Sinaloan-style pico de gallo is a radically different version of the traditional pico de gallo known in central Mexico. Whilst classic pico de gallo is a raw salsa of tomato, onion, serrano chilli and coriander, the Sinaloan version is more of a fresh fruit and vegetable salad with lime and chilli powder. This difference illustrates the enormous regional diversity of Mexican cuisine, where the same name can refer to completely different preparations depending on the region. In Sinaloa and other states along the Mexican Pacific coast such as Nayarit, Jalisco and Colima, pico de gallo is synonymous with tropical freshness. It is prepared with seasonal fruits and vegetables that abound in the region: cucumber, jicama, mango, pineapple, watermelon, orange and coconut. These are cut into pieces and generously dressed with lime juice, salt and chilli powder, creating a snack that is simultaneously sweet, sour, salty and spicy - the four fundamental flavours of Mexican gastronomy in a single bite. Sinaloan pico de gallo is quintessentially a street food. On the beaches of Mazatlan, Los Mochis and Culiacan, street vendors prepare it on the spot from carts equipped with ice and fresh fruits. Beachgoers buy it in cups or plastic bags and eat it whilst walking along the malecon, a scene as Sinaloan as the sea itself. It is also an obligatory presence at baseball stadiums - baseball being the king of sports in Sinaloa - where fans consume it during matches as a healthy alternative to other snacks. Chamoy, a sweet-and-sour plum sauce with chilli, is a frequent accompaniment that adds another dimension of flavour to Sinaloan pico de gallo.