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The foundation of southwest cuisine consists of 2 parts:

Pico de gallo

These ingredients when executed correctly can elevate a dish from good to great! – I mean come on, think about it,. When you have had a good “chips & salsa” or “chips & guacamole” you don’t remember it for the chips. You return for the unique salsa, or incredible guacamole, am I right? Yes, I am.

So when you marry them and allow them to compliment each other… you won’t be able to get it off your mind. #picoguac Now down to business. The rule of thumb is keep it simple! Please do not over think the ingredients or the technique. Most people see the food network shows, watch all of the moving and shaking and think that you just have to stir, shake it, or mess with it enough times then it will miraculously taste good. The theory “fake it til you make it” doesn’t apply here. Roll up your sleeves, put away your ego and just keep it simple.

Pico de Gallo

  • 1/2 of a medium onion diced 1/4″,
  • 5 roma tomatoes diced 1/4″
  • 1 full bunch of cilantro
  • 3 to 4 cloves of garlic minced
  • juice of 1/2 of a lime
  • kosher salt
  • Fresh cracked blacl pepper
  • Red pepper flakes for heat

Technique: Make sure that both the tomatoes and onions are diced to the same size, if there are larger pieces – make sure you take the time to make them all of the same size.

After the first 5 steps are in the mixing bowl mix them up – then with a tortilla chip taste the pico w/o the seasoning – this will give you a sense of the flavors that are already there.

Then add your seasoning, and make sure you taste while you add it to your liking.


  • 4 medium ripe avocados – rough chopped
  • 1/4 of an onion diced small
  • 1/2 of a bunch of a cilantro
  • 2 cloves of garlic minced
  • juice of 1/2 of a lime
  • 1/2 tsp of kosher salt,
  • 5 grinds of fresh black pepper

Technique: For the avocados – cut it in half, take the pit out then rough chop them in the shell, then scoop it out with a spoon.

Make sure the onions are diced evenly, these are a used for flavoring and should not over power the Avocados.

Pile everything into a bowl and THEN mix it together only once. This mixing will mash the avocados to a rough consistency.

  1. Fold the Guac in to the Pico, until evenly distributed:

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