question: What is a good beer pairing for Spicy carne asada with a pico de gallo sauce?
answer: A great choice for Spicy carne asada with a pico de gallo sauce is Punk IPA 2010 - Current (Post Modern Classic. Spiky. Tropical. Hoppy.). Here's the recipe:
  Punk IPA. Amplified. In 2010 we finally got our paws on the equipment we needed to dry hop our beers. We focused all our energy on dry hopping, amping up the aroma and flavour of our flagship beer to create a relentless explosion of tropical fruits, and adding a hint of Caramalt to balance out the insane amount of hops.
  ABV: 5.6% | IBU: 40
  Malts:
  - Extra Pale (4.38 kilograms)
  - Caramalt (0.25 kilograms)
  Hops:
  - Chinook (20grams @ start)
  - Ahtanum (12.5grams @ start)
  - Chinook (20grams @ middle)
  - Ahtanum (12.5grams @ middle)
  - Chinook (27.5grams @ end)
  - Ahtanum (12.5grams @ end)
  - Simcoe (12.5grams @ end)
  - Nelson Sauvin (12.5grams @ end)
  - Chinook (47.5grams @ dry hop)
  - Ahtanum (37.5grams @ dry hop)
  - Simcoe (37.5grams @ dry hop)
  - Nelson Sauvin (20grams @ dry hop)
  - Cascade (37.5grams @ dry hop)
  - Amarillo (10grams @ dry hop)
  Yeast: Wyeast 1056 - American Ale™
  Method: Mash: 66°celsius for 75min
  Tip: To get the best possible profile from the dry hops we recommend dry hopping post fermentation for 5 days. Dry hops should be added at cellar temperature. We find 14°C results in the most aromatic dry hop profile.