Huckleberry Thinn | Food Will Get You Far – Wildly Nutritious Recipes

A food blog with nourishingly hearty, wildly nutritious & irresistibly delicious food craft inspired by my adventures and designed to motivate yours.

pineapple pico de gallo

Leave a comment

If I had my way, it’d be the way of the West. The real West… where the sun really sets.

The Pacific has always had power over my palette. Early on I took on taquerias and tequilas and hunted down horchata-serving hole-in-the-walls where I drank salsas (you’ve seen me do this) and only ordered things with double ll’s because I liked the way the waiter sounded back: rellenos, tomatillo, pico de gallo.

Now, I’m landlocked, yet seeking the soulful, belly-full spirits of California-Mexican culture. Nothing  feeds my fresh-mex mood like a heaping bowl of hand-made pico de gallo (pee ko day guy yo).

Pico de gallo (translation: rooster’s beak) was so named because it was–and still is in my home–eaten by pinching garden pieces between the thumb and forefinger, a nonchalant eating style true to my feeding-frenzy family I so dearly miss.

The too-easy tomato ensemble plays the star sauce in kick-back taco night and makes cameo appearances to sophisticate more complex dishes by modeling chunky kaleidoscope flavor. When wrestled with cooling cilantro, tomatoes take on a peaceful persona, and when paired with pineapple, pico de gallo is a Pacific poem full of palm tree palapas. And with a finish of lime’s bite, pico de gallo can cut through and enliven fatty dishes like carnitas, arrachera or a simple cheese enchilada.

Quickly made and devoured even quicker, pico de gallo is a too-good-to-be-true topping that truly is good for you. Dig in.

Huckleberry Thinn’s Pineapple Pico De Gallo
1 pound tomatoes (cherry, roma, green zebra, whatever)
1 onion (yellow, sweet, red, whatever)
1/3 cup chopped pineapple
1 handful chopped cilantro
1 chile of choice
juice from 2 limes
some salt
some pepper
* taste and modify
pico de gallo
Nutrition Facts Thinn Style
Never thought Mexican food could be medicinal? Margarita Monday aside, fresh-mex can offer medicinal properties with its heavy use of cilantro. Cilantro is the leaf of coriander, which belongs to the Umbelliferae family. For more than 7,000 years, coriander has been used across the world as a carminative and digestive aid. But cilantro can do more than just soothe guts and butts. Some parts of the world use its essential oil to treat diabetes. Other cultures harness the herb for inflammation. It has also proven to hold antimicrobial properties and cholesterol-lowering effects. Most notably (I’m actually trying this), cilantro can work as a heavy-metal detoxifier by extracting harmful agents like mercury and aluminum from fat so the body can flush it out.
West Side.
Advertisements

Author: Huckleberry Thinn

I am Huckleberry Thinn. A several-generation niece to literary icon Samuel Langhorne Clemens (most notably known as Mark Twain), I’m on an adventure to keep writing in my family and healthy food on the table.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s