Tomatillo

Poblano chilies (fresh green chilies), tomatillos (green tomato-like fruits), dried corn husks, and Masa Harina are found at many supermarkets and Latin American markets.

Chilaquiles, the ever-popular Mexican casserole, was created to use up stale tortillas. Made with a good sauce, the tortillas come back to life, take on all the flavors, and provide a wonderful textural contrast. Although chilaquiles are usually prepared casserole style, I have seen them made to order with scrambled eggs and chorizo. I particularly enjoy chilaquiles as a brunch item served with margaritas, chilled Mexican beer, or a hearty sangria.

This recipe originally accompanied Grill-Roasted Brined Turkey with Anaheim Chile Salsa Verde . This beautiful, mild-flavored green salsa may be served heated or at room temperature. For the brightest green color possible, add the cilantro just before serving.

Tomatillos are the key ingredient in this alluring green sauce. They have an unusual and pleasant tartness that works well with a variety of dishes. I pair this mojo with a grand Fish in Foil . The sauce has the brightness of a lemon with the attendant complexity you'd expect of the other ingredients that go into making it.

This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.

Teamed up with chips, this dip is the most popular snack in town. Or be like us and call it dinner.

Made of crispy tortillas laced with fluffy scrambled eggs, migas is a textural marvel that’s as ideal for brunch as it is breakfast-for-dinner.

Chunks of meltingly tender pork, charred tomatillos, and spicy peppers star in this New Mexican–inspired take on ragú.

This bright and creamy dip is RSVP’ing yes to your next cookout.

Our best carne asada tacos are made with grill-friendly flank or skirt steak and get punchy flavor from a citrusy marinade with cilantro and garlic.

Level up roasted root vegetables with a zippy fresh tomatillo salsa.

These bright and succulent grilled chicken breasts are perfect for wrapping in warm tortillas with spoonfuls of fresh salsa verde. 

This crispy salmon has layers of flavor, from the fragrant cumin oil it’s seared in to the smoky, spicy tomatillo sauce it’s served with.

Crunchy chicharrones are ideal for soaking up bright tomatillo salsa, taking on an ultimate crispy-gone-soggy chewy texture. 

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

Sweet-spicy chipotle chicken, zippy roasted tomatillo salsa, and spice-rubbed squash all on one sheet pan.

This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.

Outrageously crunchy.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.