Description
The tomatillo, also known as husk-tomato (Physalis philadelphica), holds a rich culinary history deeply rooted in Mesoamerica. Cultivated in Mexico and Guatemala, its presence in the diet dates back to pre-Columbian times, with archaeological evidence revealing its use in the valley of Tehuacán as early as 900 BCAD 1540. Today, the tomatillo remains a vital element in the Mexican and Guatemalan cuisine.
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