For the love of the Tomatillo:
If you’re like most people, you love the taste of Tomatillos. Whether you enjoy them in salsa, or in a sauce over traditional dishes such as enchiladas, these small green fruits have amazing flavor.
The earliest Tomatillos grew wild in México as early as 800 B.C. The Aztecs later grew them, from all accounts choosing the most robust wild varieties as crops. The Aztecs clearly liked to eat, and eat well. Their sophistication with food (and many other facets of life) was something we don’t typically associate with what we consider a primitive culture.
Tomatillos are not a variety of Tomato, but are in the same family of fruit (nightshade) as Tomato, Potato, Eggplant, Peppers, Goji berries and Tobacco.
Tomatl is the Nauhuatl word for ‘something round and plump’. Clearly, they were a hit with the Aztecs. In México, they’re grown primarily in the States of Michoacán and Hidalgo. In the US, the largest commercial growers of Tomatillos are in Texas.
We have many dishes which feature the Tomatillo, including Enchiladas Verdes, Carne de Puerco en Salsa Verde, Carne con Chile Stew, and our famous Pozole Verde.
One of our favorite ways to highlight the wonderful slightly tart, fruity, and herbal flavor profile of the Tomatillo is in our Enjococadas Michoacanas. A favorite dish in Michoacán, these feature blue corn tortillas filled with Queso Requesón, topped with lettuce and smothered in an Epazote herb, green Tomatillo & cream sauce. We serve it with rice, so you won’t miss one drop of that heavenly sauce.
Enjococadas Michoacanas pair perfectly with a glass of Don Pilar Blanco. The flavors of the Blanco – crisp, with sweet agave, pineapple and raspberry and a peppery finish are wonderful with the mild queso, Epazote, Tomatillo and cream. We highly recommend you try this pairing over a leisurely dinner at Mayahuel.