In Mexican cuisine, Pico de gallo (Spanish for "rooster's beak") is a fresh uncooked condiment made from chopped tomato, onion, and sometimes chiles (typically jalapeños or serranos). Other ingredients may also be added, such as lemon or lime juice, fresh cilantro (leaf of coriander), cucumber, radish or other fresh firm pulpy fruit such as mango. In some regions of Mexico, a fruit salad tossed in lime juice and sprinkled with a salty Chile powder is also known as pico de gallo, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, or salsa mexicana, because the colors red (tomato), white (onion), and green (chile) are the colors of the Mexican flag.

Pico de gallo can be used in much the same way as Mexican salsas or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas. One of the sources for the name "rooster's beak" could be the beak-like shape and the red color of the chiles used to make it. According to food writer Sharon Tyler Herbst, it is so called because originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster.

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