Served at
Poca MadreA vibrant Mexican restaurant in Brisbane's South Bank, known for its modern take on traditional Mexican cuisine and lively atmosphere.
A fresh and vibrant Mexican condiment or salsa made from diced tomatoes, onions, jalapeños, cilantro, and lime juice.
Pico de gallo, also known as salsa fresca or salsa cruda, is a type of salsa frequently utilized in Mexican cooking. Its traditional preparation involves finely chopped tomatoes, onions, and serrano peppers, seasoned with salt and lime juice, and often includes cilantro.
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A vibrant Mexican restaurant in Brisbane's South Bank, known for its modern take on traditional Mexican cuisine and lively atmosphere.
Chef Victor Albisu was a semifinalist for the 2020 James Beard Award in the 'Best Chef: Mid-Atlantic' category, associated with Poca Madre restaurant.
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