One of the best breakfasts I have ever dined on was an early-morning meal in San Antonio. My hostess had served an assortment of Tex-Mex foods at a buffet the evening before and there were a few leftovers, among them her version of what is called in the Southwest a pico de gallo, a fiery hot side dish of chopped chilies with tomato and avocado. I made omelets and used the pico de gallo (the actual translation is “rooster’s beak,” which picks at the palate) as a filling. I blended it with grated sharp Cheddar cheese.
© 1987 Craig Claiborne estate. All rights reserved.