EN on Foods

May 2016 Issue

Unwrap a Tomatillo

At first glance, the tomatillo (“little tomato” in Spanish) does indeed resemble a small green tomato. But at first bite, this little gem packs a sizable zing—tart with a touch of sweet—that’s all its own. This native to Mexico was a staple in the diet of ancient Aztecs and Mayans who cultivated it for millennia. Tomatillos play an integral role in traditional Mexican dishes, such as salsa verde (green sauce), that have become American favorites. These days, they’re a star ingredient on restaurant menus and are readily available in markets to add a punch of flavor and nutrition to home-cooked meals as well.

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