People in Spain have been grating their tomatoes for pan con tomate for many generations. Same with Italians, to jumpstart their delicious long-cooked tomato sauces. We've applied the same technique to create a better pico; it is more like a paste and lends itself to being spooned on top of anything, from carne asada to eggs. The best part is that the salsa will stay in your taco and not all over your plate.
