Why tomatillos aren't just little green tomatoes (and why they're awesome)
video description
I didn't have a smart phone back then and didn't have internet access at home. So I got the attention of a Mexican guy who was walking by. We stood there trying to communicate even though neither of us knew much of the other's language.
Eventually he grabbed cilantro, onions, some limes, jalapenos, and tomatillos and put them in my cart. Then he started miming how to chop the ingredients up and somehow I understood to roast the tomatillos from his gestures.
This was at a time when the nearest Mexican Restaurant in the area was a Taco Bell about 20 miles from where we were standing.
I started making salsa verde, pico de gallo, and began experimenting with making tacos without using the taco kits from the store.
Date: 2022-01-11
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Comments and reviews: 9
thedrunkenpilot
In Mexico we say tomate for these, and jitomate for a tomato. Tomatillo is a TV / movie word used in dubs for people outside of Mexico. So inconsideration of other spanish speaking countries we're forced to hear words like obsequio instead of regalo for gift, and of course tomatillo over and over and over and over and over. .. even tho most dubs are made in Mexico.
7: 04 - Stove ovens are used for storing pots and pans. RARELY will anyone use anything in there enough to name it something. We'd probably call it esta madre. Or el quemador de arriba which is more a description than a name.
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In Mexico we say tomate for these, and jitomate for a tomato. Tomatillo is a TV / movie word used in dubs for people outside of Mexico. So inconsideration of other spanish speaking countries we're forced to hear words like obsequio instead of regalo for gift, and of course tomatillo over and over and over and over and over. .. even tho most dubs are made in Mexico.
7: 04 - Stove ovens are used for storing pots and pans. RARELY will anyone use anything in there enough to name it something. We'd probably call it esta madre. Or el quemador de arriba which is more a description than a name.
reply
Gao_Dargon
Thank you, thank you for loving and respecting our food, for us Mexicans food has a huge emotional/social value. And while we (at least older generations) are very welcome and not gatekeepy, which allows for a lot of personal interpretation to our dishes, I personally always cherish when someone shows real appreciation to our history, and you thanking the abuelas literally made me teary eye (note to self, therapy maybe, disproportionally emotional, something to consider) so again, thank you for the love you show our identity.
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Thank you, thank you for loving and respecting our food, for us Mexicans food has a huge emotional/social value. And while we (at least older generations) are very welcome and not gatekeepy, which allows for a lot of personal interpretation to our dishes, I personally always cherish when someone shows real appreciation to our history, and you thanking the abuelas literally made me teary eye (note to self, therapy maybe, disproportionally emotional, something to consider) so again, thank you for the love you show our identity.
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Nano852
Adam! Would you do a topic on premaking pizza at home to save time? I recently experimented with prebaking on baking stone 3 pizza bases with tomato sauce, then freeze them after cooling. Then everytime i want pizza on a week night, i just add grated cheese with toppings on the frozen pizza base, and bake it at 200C/390F for 10min or until cheese is melted. It tastes like fresh pizza, and even crispier bottom because of extra baking time. Saves time and less stressful compared to making fresh pizza for the family.
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Adam! Would you do a topic on premaking pizza at home to save time? I recently experimented with prebaking on baking stone 3 pizza bases with tomato sauce, then freeze them after cooling. Then everytime i want pizza on a week night, i just add grated cheese with toppings on the frozen pizza base, and bake it at 200C/390F for 10min or until cheese is melted. It tastes like fresh pizza, and even crispier bottom because of extra baking time. Saves time and less stressful compared to making fresh pizza for the family.
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EIS
Hey, in Spanish we actually say tatemar (inf) and tatemado (part) to refer to the dry toast that darkens and softens mainly chiles, tomatillos and onions. It s usually done completely dry and after that, in the molcajete or food processor is when oil, salt and other ingredients are added.
Also, is far more likely to cook the tomatillo (and potentially chiles or onions) and then adding some raw ingredients that never get cooked.
Anyway, do it as you prefer.
reply
Hey, in Spanish we actually say tatemar (inf) and tatemado (part) to refer to the dry toast that darkens and softens mainly chiles, tomatillos and onions. It s usually done completely dry and after that, in the molcajete or food processor is when oil, salt and other ingredients are added.
Also, is far more likely to cook the tomatillo (and potentially chiles or onions) and then adding some raw ingredients that never get cooked.
Anyway, do it as you prefer.
reply
Alton
I've seen golden berries and ground cherries sprout up wild from the remnants of a garden plant the season before almost like an invasive species, so what you had may have come from a garden somewhere. There's also a Physalis improvement project out of of Boyce Tompson Institute that hopes to develop these species as a viable crop, in case you want some research on how to grow them.
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I've seen golden berries and ground cherries sprout up wild from the remnants of a garden plant the season before almost like an invasive species, so what you had may have come from a garden somewhere. There's also a Physalis improvement project out of of Boyce Tompson Institute that hopes to develop these species as a viable crop, in case you want some research on how to grow them.
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danielramar
I don t think we have a proper translation for broiler/grill asador or parrilla may come close, people use the english word broiler or just use horno, which means oven, and refer to the whole appliance, at least where I live.
For salsa verde, ingredients are usually roasted in a pan or comal, which is a a big circular metal surface, heated by coal or wood.
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I don t think we have a proper translation for broiler/grill asador or parrilla may come close, people use the english word broiler or just use horno, which means oven, and refer to the whole appliance, at least where I live.
For salsa verde, ingredients are usually roasted in a pan or comal, which is a a big circular metal surface, heated by coal or wood.
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LongSchlong
I just looked up google translate, and both grill and broiler seemed to translate to Parilla. However, I'm in the UK, so Google translate will use Spaniard Spanish instead of Mexican Spanish for me. Also, it's Google translate. So if anyone from Mexico sees this video and gives their 2 cents, they'll be a more reliable source than I am
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I just looked up google translate, and both grill and broiler seemed to translate to Parilla. However, I'm in the UK, so Google translate will use Spaniard Spanish instead of Mexican Spanish for me. Also, it's Google translate. So if anyone from Mexico sees this video and gives their 2 cents, they'll be a more reliable source than I am
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Belle
I love that your vids teach me stuff I didn't know. Please will you consider doing a vide on Woody Chicken Breast? I can't buy chicken breast anymore because it seems all super market chicken has it now, I first noticed it about 10 years ago but it was only occasional, now it seems to be pervasive, at least here in the UK. Thanks Adam.
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I love that your vids teach me stuff I didn't know. Please will you consider doing a vide on Woody Chicken Breast? I can't buy chicken breast anymore because it seems all super market chicken has it now, I first noticed it about 10 years ago but it was only occasional, now it seems to be pervasive, at least here in the UK. Thanks Adam.
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Cameron
amazing that they grow tomatillos in Poland because I still in my mid-20's have never seen a tomatillo in person and I spent more than half of my summers and most of my christmases in Poland. I didn't see a physalis fruit until I moved from Ireland to Germany as a teenager, and these are cape gooseberries, not tomatillos.
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amazing that they grow tomatillos in Poland because I still in my mid-20's have never seen a tomatillo in person and I spent more than half of my summers and most of my christmases in Poland. I didn't see a physalis fruit until I moved from Ireland to Germany as a teenager, and these are cape gooseberries, not tomatillos.
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