Tomatillos

Despite its name, the tomatillo is not simply a small tomato. It is a separate species in the nightshade family, closely related to ground cherries and other husk fruits. Each berry develops inside an inflated, papery calyx that turns dry and often splits as the fruit matures.

The crop’s history is centered in Mesoamerica, particularly Mexico, where people domesticated and cultivated husked Physalis fruits before European contact. Archaeological and early colonial evidence shows that tomatillos were established foods in Indigenous cuisines. Their sharp acidity, slight sweetness, and green, herbal character made them valuable in sauces and cooked dishes.

After the Spanish arrival, the red tomato spread widely overseas and eventually became more internationally prominent. The tomatillo remained especially important in Mexico and parts of Central America, preserving a culinary role distinct from that of ripe tomatoes. It became fundamental to salsa verde and to numerous regional preparations, where it may be roasted, boiled, charred, or used raw.

Today, Mexico remains the crop’s principal center of production and culinary importance. Tomatillos are also grown commercially in the United States, including California and the Southwest, as demand for Mexican ingredients has expanded. Modern cultivars vary in size and color—usually green, but sometimes yellow or purple—yet the fruit’s papery lantern and lively acidity still reveal its ancient Mesoamerican identity.