Mexican tomato

Mexican Tomato

The Mexican tomato is a variety of tomato native to Mexico, where it has been a fundamental ingredient in traditional cuisine since pre-Hispanic times. This tomato is characterized by its small to medium size, thin skin, and a flavor that is slightly sweeter and less acidic than other common varieties. Its color ranges from deep red to orange, adding a vibrant appearance to culinary preparations.

The Mexican tomato is widely used in sauces, stews, salads, and as a base for numerous typical dishes such as pico de gallo, red salsa, and various moles. Thanks to its balanced flavor and firm texture, it is ideal for cooking and also for eating fresh.

Regarding its origin, the tomato comes from the Andean region, but it was in Mexico where its cultivation and diversity were consolidated, making it a staple food in the local diet.

From a nutritional point of view, the Mexican tomato is rich in lycopene, an antioxidant that helps protect cells from damage, as well as vitamins C and A, potassium, and fiber, contributing to a healthy diet.

In Hispanic America, the Mexican tomato may also be known simply as criollo tomato, thin-skinned tomato, or in some regions as tomatito, especially when referring to its small size.