Tomatillo

To Die For Ceviche

My present career began with ceviche. After years as an academic, with two degrees and many policy research papers under my belt, with a husband, two kids and one on the way, I resigned from a prestigious think tank to walk a completely uncharted path. What triggered my career change was this: I had been asked to write a research paper comparing the democratic transitions of Mexico and Peru…

Watermelon, Tomatillo and Mozzarella Skewers with Lime-Honey Vinaigrette

Watermelon, Tomatillo and Mozzarella Skewers with Lime-Honey Vinaigrette Print Recipe 6 servings Brochetas de Sandía, Tomate Verde y Mozzarella con Vinagreta de Miel y Limón Ingredients For the vinaigrette: 2 tablespoons chopped cilantro 1 teaspoon grated ginger 1/2 cup honey Zest of 2 limes 5 tablespoons freshly squeezed lime juice 1 tablespoon Maggi sauce For…

Tomatillo and Lime Jam

I began to see the exotic side of the tomatillo once in the US. Growing up in Mexico, they were a standard at every market, part of our weekly mandado, present in our family meals at least half a dozen times a week: in salsa verde to pour on top of almost everything, in enchiladas,…