Chef Javier Plascencia
The tomatillo salsa is the perfect conduit for delicate oysters, beef croquettes and mashed potatoes. A euphoric fusion of orange, ginger, citronella, chile de arbol and serrano chili delights your palette.
Its name comes from the Nahuatl tomatl, and designates the fruit of diverse plants from the Physalis genus. The fruit is round, yellowish green or purple when ripe and in enveloped in a in a calyx that grows until forming a non-edible husk. It is essential in our everyday cooking to tone the flavors of fresh and cooked salsas. It was essential in the economy and nutrition of Mexica and Mayan people. It is native to America and is highly utilized in central and southern Mexico. In the Valley of Tehuacan the first archeological findings certify its domestication over 5,000 years ago.Of Pre-Hispanic origin, the city of Tehuacan is adjacent to the Teguacan Cuicatlan Biosphere Reserve, and is famous for its mineral water springs.