LOVE & ROMANCE
Pico Requires Patience
and Fuels Passion
By Ti m a n d Al i Bre i t ba ch
P
ico and passion may sound like strange bedfellows, but
it’s true that one can follow the other.
A specialty at our house is making pico de gallo.
Putting some vinyl on the turntable, pouring a cocktail,
the rhythmic chopping of the tomato, onion, jalapeño
and cilantro, squeezing of the lime, drizzling of the oil, and pinching of
the salt and pepper is a cathartic and sensuous process.
But the keys are to let the flavors meld, and don't rush it. We let those
flavors settle in for a couple of hours, while enjoying the early summer
evening. It’s a great time to catch up on our day, plan a getaway, or zone
out to the music.
Since August is upon us and the produce is plentiful, we add creamy
avocado and tangy mango to the pico to make the perfect all-in-one
accompaniment for grilled fish tacos – one of our favorites. And we love
mahi-mahi. Our joke is that it is so good that you have to say it twice out
of respect. We like to blacken the fish, char the tortillas, and add a cob
of grilled sweet corn with chili, lime and butter.
The simple goodness of taking your time with amazingly fresh
flavors, and spending time with your partner is what makes this meal
stand out.
Makeout Kitchen is a fun, flirty mindset that brings couples closer together
through the joy of cooking and the love of great food made well – together.
Charred
Tortillas
40
GAZELLE
Pico de Gallo