{"id":3763,"date":"2010-01-14T17:36:53","date_gmt":"2010-01-14T17:36:53","guid":{"rendered":"https:\/\/patijinich.com\/es\/?p=3763"},"modified":"2021-05-03T18:11:14","modified_gmt":"2021-05-03T18:11:14","slug":"tomates-verdes","status":"publish","type":"post","link":"https:\/\/patijinich.com\/es\/tomates-verdes\/","title":{"rendered":"Tomates Verdes"},"content":{"rendered":"

Aunque se encuentran f\u00e1cilmente en los Estados Unidos, no creo que mucha gente use los tomates verdes frescos para cocinar. No s\u00e9 si sea porque no los conocen ni saben c\u00f3mo cocinarlos, o porque no lucen muy atractivos a primera vista, pero definitivamente vale la pena darles una oportunidad.<\/p>\n

Son parte de la familia de los tomates, pero son m\u00e1s firmes y menos jugosos que los jitomates. Son verdes y cubiertos con una c\u00e1scara delgada, a la que se les pega el polvo. A veces se rompen o se pegan al tomate, debido a que su piel es un poco pegajosa y cerosa. Tienen tambi\u00e9n un aroma un tanto h\u00famedo, debido a la humedad que se queda entre la piel y la c\u00e1scara mientras los transladan a las tiendas.<\/p>\n

A pesar de todo esto, no se dejen llevar por su apariencia. Ya en casa, qu\u00edtales la c\u00e1scara y enju\u00e1galos para que puedas ver que son hermosos. Tienen una forma sensual y un color verde fuerte y brillante. Les parecer\u00e1n a\u00fan m\u00e1s bellos una vez que los prueben y vean todo lo que pueden hacer con ellos.
\nSon uno de los ingredientes m\u00e1s originales en la cocina mexicana. Tienen un poco de acidez, que funciona muy bien tanto con ingredientes picantes como dulces.<\/p>\n

Para escogerlos bien, hay que tocarlos para poder confirmar que est\u00e9n firmes, con un color verde brillante y que no est\u00e9n aguados, arrugados o descoloridos, lo que quiere decir que est\u00e1n viejos y amargos. Puedes ver que est\u00e1n frescos si la c\u00e1scara parece de papel, sin importar si se pega o no al tomate. Toma uno y ve dentro de la c\u00e1scara para saber qu\u00e9 te llevas a la casa.<\/p>\n","protected":false},"excerpt":{"rendered":"

Aunque se encuentran f\u00e1cilmente en los Estados Unidos, no creo que mucha gente use los tomates verdes frescos para cocinar. No s\u00e9 si sea porque no los conocen ni saben c\u00f3mo cocinarlos, o porque no lucen muy atractivos a primera vista, pero definitivamente vale la pena darles una oportunidad. Son parte de la familia de […]<\/p>\n","protected":false},"author":6,"featured_media":7641,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[12,2918],"tags":[7791],"dish":[],"meal":[],"event_type":[],"recipe-ingredient":[],"region":[],"time":[],"series":[],"class_list":["post-3763","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-ingredientes","tag-tomate-verde","has-green-color"],"acf":[],"yoast_head":"\nTomates Verdes - Pati Jinich en Espa\u00f1ol<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/patijinich.com\/es\/tomates-verdes\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tomates Verdes - Pati Jinich en Espa\u00f1ol\" \/>\n<meta property=\"og:description\" content=\"Aunque se encuentran f\u00e1cilmente en los Estados Unidos, no creo que mucha gente use los tomates verdes frescos para cocinar. No s\u00e9 si sea porque no los conocen ni saben c\u00f3mo cocinarlos, o porque no lucen muy atractivos a primera vista, pero definitivamente vale la pena darles una oportunidad. 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