Pico de Gallo (only 1978 so far)

[Bapopik at AOL.COM]

   "Pico de Gallo" is not in the OED.  Just miserable on food.  There are about 21,000 Google hits
   I'm searching some Latin American cooking terms with the LOS ANGELES TIMES, using this book.  So far, "pico de gallo" ain't there.

LA COMIDA DEL BARRIO:
LATIN AMERICAN COOKING IN THE U.S.A.
by Aaron Sanchez ("As seen on the Food Network")
New York: Clarkson Potter
240 pages, hardcover, $30
2003

 Pg. 234:  PICO DE GALLO (fresh salsa)
   _Pico de gallo_ (literally "rooster's beak") is a popular name for a raw salsa made of fresh chiles, onions, and tomatoes.  Some say the name describes the chopping sound of the chef's knife that is reminiscent of the way roosters eat by chopping up their food.  Others say this _salsa cruda_ was originally meant to be eaten by hand, so it describes the pinching action of the forefinger and thumb, which was thought to resemble a snapping beak.  _Pico de gallo_ gets its light and bright flavor from the crisp texture of the vegetables, so be sure that they are chopped evenly and of the best quality.  Don't stir the salsa too much when mixing it together--it should be the consistency of a relish, with the ingredients kept in identifiable pieces, never mushy.  This is a classic, unadulterated, multipurpose condiment; serve with tortilla chips, tacos, eggs, grilled meats and fish, or anything that sounds good to you.

(PROQUEST LA TIMES)
No hits to 1923.

(PROQUEST WASHINGTON POST)
      Article 1 -- No Title
       By Barbara Hansen Los Angeles Times.       The Washington Post  (1974-Current file).       Washington, D.C.: Jul 13, 1978.                   p. E8 (1 page)

(PROQUEST NY TIMES)
      Dishes of Which Memory Is Made
       By CRAIG CLAIBORNE.       New York Times  (1857-Current file).       New York, N.Y.: Oct 12, 1983.                   p. C1 (2 pages)