Ingredient · Pico de Gallo
Pico de gallo. Market to burrito in hours.
Tomatoes and onions from the local farmers market. Hand-chopped that morning. It's the freshness inside the California.
What is pico de gallo?
Pico de gallo is the fresh salsa, by definition — hand-chopped, never cooked, never blended. Five ingredients: tomato, onion, cilantro, chile, lime juice, salt. It's what separates a taquería that cares about freshness from one that opens jars.
At Juanberto's, the pico is where the sourcing actually shows. We buy tomatoes and red onions from a local farmers market every morning — fruit picked that day or the day before, not delivered in boxes from a distribution center. It arrives in the kitchen, we chop it by hand, and before the first customer it's ready. The difference between a market-ripe tomato and a supermarket tomato is huge — and you feel it in the bite.
Market to cutting board. Hand-chopped. Every day.
Where it comes from
Local farmers market. Chopped every morning.
Freshness is the difference.
Tomatoes from the market
We buy tomatoes from a local farmers market every day — ripe fruit picked that week, not supermarket tomatoes ripened with ethylene gas. The flavor is completely different: real sweetness, balanced acidity, actual juice.
Red onions from the same trip
Red onion (not white) is the right pick for pico — sweeter, less aggressive raw, prettier color in the burrito. We buy it alongside the tomatoes, from the same supplier, the same day.
Hand-chopped every morning
We chop the pico by knife every morning, before opening. Industrial choppers = watery pico. Hand-chopped = defined cubes, contained juices, texture you can feel. Cilantro and chile go in at the end so they keep their aroma.
How we make it
Five ingredients. Sharp knife.
Tomato without the seeds that release water — just the firm flesh, in 5-millimeter dice. Red onion in brunoise (an even finer cut). Fresh cilantro, leaves separated and chopped coarse.
Serrano chile chopped fine, seeds in or out depending on heat level. Fresh lime juice and salt — at the end, not the start, so the tomato doesn't bleed out.
We taste, adjust, serve in chilled glass jars. Every burrito leaving the kitchen gets pico straight from the jar — never pico that sat on the counter for hours.
Where to find it
What to order it in.
Pico goes in almost everything we build.
California Burrito
The original. Fresh pico on top of the asada.
Read the guideCarne Asada Fries
Pico over beef, fries, and cheese.
See on the menuBreakfast Burrito
Eggs, fries, cheddar, and fresh pico.
See on the menuPortobello
The vegetarian. Pico brings out the portobello.
See on the menu
Or order it locally
Get it in Juárez.
Same ingredient, same recipe, same hand-rolled burrito — delivered to Juárez via Rappi or picked up at the counter in Roma Sur.
FAQ
About our pico de gallo.
What's in your pico de gallo?
Tomato, red onion, cilantro, serrano chile, fresh lime juice, and salt. Five ingredients, hand-chopped. No garlic, no oregano, no white onion.
Where do you get the tomatoes?
From the local farmers market. Every morning. Fruit picked that week, not supermarket tomatoes ripened artificially. It's the difference between pico that tastes like something and pico that doesn't.
Is it spicy?
It has fresh serrano chile chopped fine. The base level is moderately spicy — if you want it milder or chile-free, ask when you order.
Is it vegan?
Yes. Vegetables, herbs, chile, lime, salt. Zero animal ingredients.
Why red onion and not white?
Red is sweeter and less aggressive raw. White is sharper and overpowers the tomato. For pico de gallo, red is the right call.
Can I get extra pico?
Yes. Ask for extra pico when you order — we'll give a reasonable amount at no charge, or as an add-on if you want a larger side.
Taste it freshly chopped.
Market to your burrito in hours. That's the freshness.