Comments on: tacogate ’08: tasty pico and inauthentic refried beans

By: thursday night smackdown » Oh yes, it’s taco night, oh what a night.

thursday night smackdown » Oh yes, it’s taco night, oh what a night. — Wed, 21 Jul 2010 01:44:59 +0000

[...] Usually, the rule applies to the ground beef/Old El Paso variety of taco meat – which is full of delicious nostalgia – but tonight we applied it to some cumin, lime and garlic marinated skirt steak with avocado and fresh pico de gallo. [...]

By: Donald

Donald — Sat, 06 Sep 2008 18:56:36 +0000

I’m with you. After I started making my own pico, the industrial sized bottles of Pace are in the pantry gathering dust.

I love homemade pintos too. I like working with the RG’s. Ihave bookmarked your recipe for them. Stay tuned!

By: thursday night smackdown » Blog Archive » Cheap Ass Mondays: Re-inventing a Clichè

Sat, 28 Jun 2008 03:24:00 +0000

[...] Serve immediately. Sour cream, hot sauce and additional cilantro are nice accompaniments, as is fresh pico di gallo. [...]

By: thursday night smackdown » Blog Archive » Let’s appropriate others’ cultural heritages: Happy Cinco de Mayo!

Tue, 06 May 2008 04:26:17 +0000

[...] While the sangrita chilled and the chicken finished smoking, I put together the fritters and the pico. The tomatoes were a little anemic-looking, but enough jalapeño and lime can save anything. Pico [...]

By: melissa

melissa — Wed, 26 Mar 2008 21:55:00 +0000

saturday when I made carnitas I oh so briefly considered buying the precut onion/tomato/cilantro in a tub… and then I smacked myself and grabbed my vegetables and my knife.

I love your inauthentic beans thingy and totally need to steal that. I have made them from scratch before… once. but jazzing up my canned ones seems like a much better option.

By: rach

rach — Sat, 22 Mar 2008 06:33:07 +0000

I’m still rather scandalized that there is no decent Mexican-style food to be found in Australia. After a short spell living in your United States I developed a chronic burrito fixation that cannot be fulfilled here, which I don’t understand as we have a well-established get-drunk-and-eat culture here.

Regardless, I fucking love pico de gallo, but never quite knew what went into it. I’ll have to give these recipes a red hot go soon, preferably while drunk.

By: michelle

michelle — Sat, 22 Mar 2008 01:58:27 +0000

ashley: i would not lead you astray! it is tasty, tasty pico.

ley: cut the shit; we all read your blog, so we all know what you eat. no pity here.

By: Ley

Ley — Fri, 21 Mar 2008 16:36:49 +0000

God, that all looks sooo good. Bitch! I’m jealous. You know what I have to eat? Chicken salad out of a can. And triscuits.

I LOVE Jason Castro!! If I was, like, five years younger, I’d have the biggest crush on him EVER.

By: Ashley

Ashley — Fri, 21 Mar 2008 06:23:54 +0000

Ooo that pico de gallo looks amazing! Yum. I know that it’s easy and simple to make but sometimes I need a recipe to push me to actually do something about it, so thank you!

By: michelle

michelle — Fri, 21 Mar 2008 03:43:03 +0000

geggie: i love your name. suzy: make these! and eat them while watching jason castro sing. and you will be a happy woman. ann: in fact, i just made some tomatilla salsa last night! (wednesday night is fajita night around here). catherine: you have to love any story that starts with "a guy who ran a lighthouse in belize..."