The majority of Frida Kahlo‘s paintings are self-portraits exploring her sexuality and expressing her pain. As an active communist sympathizer Kahlo’s work does not shy away from political sentiments and she fills her still lifes with local fruit turning them into emblems for her country. The paintings demonstrate her pride and her nationalist sentiments (1). Due to a tragic accident when she was a young girl, Kahlo was left barren. It took her years to accept this fact and after many painful (both physically and emotionally) miscarriages themes of sexuality and fertility began to creep into her work. She often painted the fruit in her still lifes in reference to male and female reproductive organs (just look at that papaya pictured above!) and seeds and flowers became sperm and wombs (2). She became a cult icon and although most know her as Selma Hayek with a uni-brow she is regarded as an important feminist hero who inadvertently broke gender boundaries while creating beautiful art.
Pico de Gallo is a condiment of fresh ingredients (always different depending on which region of Mexico you are in) chopped and used the same way as you would a salsa or chutney. A common variation of this condiment involves fresh fruit tossed in lime juice and spicy chili powder. Pico de Gallo is Spanish for ‘Rooster’s Beak’ and is so named either for the beak shaped chilies often included in the dish or because it used to be eaten with the thumb and forefinger which resembled the pecking of a rooster (3). Because it has less liquid than salsa it is often the main ingredient of fajitas and tacos but would also make a wonderful topping for some grilled fish. While in Mexico City I found the best chefs were the street vendors making fresh tacos out of their shopping carts they moved from corner to corner. Each vendor had a slightly different version of Pico de Gallo but they all tasted fresh and delicious.
Pico de Gallo
serves 4
1/3 of a watermelon
1 papaya
2 oranges
1/2 of a cantaloupe
1 nectarine
Chili-Lime Vinaigrette (recipe below)
Cube the fruit and mix with the vinaigrette. You can substitute any of the fruits but I found the combination of the shades of pink and orange with the green from the coriander very pretty.
*I kept my fruit in larger pieces to make it more of a fruit salad but you could easily chop the fruit smaller to make a Pico de Gallo and serve with some cinnamon tortilla chips or used to top half of a fresh avocado (or grilled fish).
Chili-Lime Vinaigrette
Juice of 1 lime
1 small orange chili (you could also use red-I was trying to keep with the pink/orange colouration)
2 TB olive oil
2 tsp honey
1 small handful of coriander (cilantro) chopped
Mix and drizzle over a salad or use as a marinade for meat or seafood.
12 comments
christina says:
Apr 17, 2009
i really love the concept of this blog! i can’t wait to see how you develop it. i hope you don’t just stick to using still life paintings as inspiration — i think you could imagine a dish from the color, mood and setting of almost any painting.br /br /beautiful photos, too.
Siri says:
Apr 17, 2009
This was a great idea- I’ve always admired Frida Kahlo’s work, life, and person. I can only imagine how your pico turned out with all that good fruit, the hot chili, and the cilantro.
Karen says:
Apr 18, 2009
Hurray for papaya! I love seeing it in recipes. This blog has been fantastic from the beginning and I hope we can make some of these fun recipes when I see you in a couple weeks.
tres jolie says:
Apr 18, 2009
Thanks Christina and Siri!!br /br /@Karen, I have a special recipe planned for when you get here. It could either be a disaster or brilliant but its origins are firmly rooted in the Midwest. Can’t wait to see you!!!!
dessert girl says:
Apr 18, 2009
Gorgeous photos! What a great idea for a site!
Natasha Sazonova says:
Aug 26, 2009
Kahlo is one my favorite painters and I love pico de gallo! Thanks for the recipe. I#39;ll make sure to try it out.
Frida Kahlo’s Menú Festivo »Feasting on Art says:
Mar 8, 2010
[…] salad Pico de Gallo […]
Florentine Ricotta, Prosciutto & Walnut Salad with Cranberry Balsamic Dressing »Feasting on Art says:
Apr 15, 2010
[…] Year Ago: Kahlo’s Pico de Gallo Tags: cheese, cranberry, dressing, oregano, prosciutto, ricotta, Salad, walnut Category: […]
Maya Brooks says:
Jun 18, 2010
I love the smell and taste of Oregano when added in some recipes..’`
Archie Hill says:
Jul 27, 2010
Oregano is a great addition to everyday meals, i put them on soups and salads.
Harrison Ward says:
Sep 13, 2010
i always use Oregano and other herbs on my soup and homecooked meals
Exploring Frida Kahlo’s papaya. And that most horrible of biblical words. | Jamie Miles Blog says:
May 10, 2013
[…] And as I was reading the commentary of this painting at the blog Feasting on Art […]