Spanish Foods

The food that I am doing my project over is Pico de Gallo. Pico de Gallo is a Mexican Cuisine and is eaten all over the world. Pico de Gallo translated really means the rooster’s beak, but there is not a real reason why it is called that. Pico de Gallo does not contain any rooster beak. Some people think it is called that because originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster. Others think that it's related to the fact that the salsa resembles something that has been pecked by a rooster, but most people just think it could be a simple allusion to the bird feed-like minced texture and appearance of the sauce. Either way the way the origin of the name is still pretty unclear.
Pico de Gallo is generally known as a fresh condiment made from chopped tomato, onion, and chills. Other ingredients may also be added to the salsa, such as lime juice, cilantro, avocado, cucumber, and radish. In some regions of Mexico, a fruit salad tossed in lime juice and sprinkled with a salty chili powder is also known as Pico de Gallo, while fresh salsa is better known as salsa.
The tomato-based variety is widely known as Ensalada Picada (minced/chopped sauce). In Mexico it is sometimes called Ensalada Mexicana, which in English means Mexican salad. The reason it is called this is because the colors the red tomato, white onion, and green peppers are reminiscent of the colors of the Mexican flag; it is also sometimes called Ensalada Bandera or flag sauce.
Pico de Gallo differs from other Mexican salsas because the ingredients are finely chopped yet not liquid. The ingredients retain their shape and the result is like a chunky salsa. It is often manufactured as such in the United States. Its chunky quality makes it stick better to chips as a dip. It can even be eaten like a salad because it can be easily picked up with a fork.
The next Mexican food that I am doing this project over is Elote....