|Blesséd Lycopene Loaded Tomato sandwich.|
What does México offer us tomato lovers in recompense for the pallid saladets? Well, there are great rewards, but they are ephemeral.
For barely more than a week in 2012, Frutería Dany's in Pátzcuaro had "black" globe tomatoes; juicy and of superior taste. But they were never offered again at Dany's.
|Black Prince Heirloom Tomato. (Not quite as "black" as Dany's)|
Around the same time, we were in Zihuatanejo, where I was delighted to find Tomates Criollos, and colorful Tomates Cherrys.
Don't judge a good tomato by the color of its skin. Even still green, the tomate criollo beats the saladet in the flavor stakes.
|Still green, but these tomates criollos will quickly ripen|
|More robust tomates criollos|
|Tomates cherrys tend to be tarter than the criollos.|
Their lifespan is short.
|Clockwise, from L-R : Tomates "Criollos" bolas, Tomates Criollos, |
Jitomates saladets or huajes; chiles de agua.
How about a close up shot of those glorious tomatoes?
|Glory, glory, glory! The tomates bolas, L, are pretty good two, but second in flavor to the "creased" criollos on the right.|
How to derive maximum pleasure when eating Tomates Criollos and Tomates Cherrys. A few suggested ways:
|Here, Tomates Cherrys offset the salt tang of anchovies and capers|
of a Pizza Napoletana, from the, alas! now closed Café Santina in Zihua.
|Torta Casera Vegetariana, featuring Tomates Criollos and organic lettuces.|
(All ingredients from the Mercado de La Merced, Oaxaca 2015)
Our former neighbors, Geni and Larry, returned recently from a short visit to Zihuatanejo. They brought back both Tomates Cherrys and Tomates Criollos. We quickly made good use of them.
|Salad of Pepinos Persas, Tomates Cherrys y Cebolla. Homemade Croutons.|
|Tomate Criollos sliced, fresh basil, olive oil and coarse salt|
|"Cemita" sandwich of Tomate Criollo and basil|
This concludes today's program.
Just to be a nice guy, I won't post a video of the highly annoying song, "Let's Call The Whole Thing Off." But if you cahn't live without hearing it, just click here, and you can get your fill of tomahtos, and potahtos.
Late Breaking News:
Cristina Potter, the noted blogger of Mexico Cooks! (probably the most authoritative blog on Mexican cooking) mentions tomates criollos as one aspect of her post yesterday, "Food Wanderings in Mexico: Memories of 2014". In it, she identifies the tomates criollos as "tomates riñon",or, "kidney tomato".
You can read it here.
Most fascinating, she writes that the tomate riñon is an icon in France, where it is known as Coeur de Boeuf, nearly identical in all but size to its Mexican progenitors.
Thanks to Mexico Cooks!, our knowledge of our favorite tomato has increased.