This criollo tomato salad or heirloom tomato salad shows the deep connection of Oaxaca with its past, using ancestral techniques and local ingredients.
"Gastronomically it's on another level, it's one of the best places in the world I've been to," Longoria said during his visit to the region.
Credit: CNN
Editor's Note:
CNN's original series “Eva Longoria: Searching for Mexico” travels through the many vibrant regions of the country to reveal its unique and vibrant cuisine.
The series premieres this spring in the US.
(CNN) --
One of the world's most popular fruits has an unexpected history.
And no, we are not talking about bananas or apples, but about the most forgotten fruit: tomatoes.
Of course, this plant has played a central role in Italian cuisine, starring in dishes as varied as pizza, pasta al pomodoro, and lasagna, but we have Mexico to thank for the popularity of this versatile staple.
Originally an Aztec plant called "tomatl," tomatoes were domesticated in what is now Mexico as early as 700 AD, according to the University of Arkansas Division of Agriculture.
Spanish conquistadors brought the fruit to Europe in the early 16th century.
Unfortunately, the fruit was nicknamed the "poison apple" after some Europeans were believed to have died after eating tomatoes.
At the time, wealthy people dined on tin dishes high in lead, and the acidity of the fruit caused the metal to leach, resulting in lead poisoning.
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While initially feared in Europe, tomatoes have been eaten for thousands of years in the Americas.
Oaxaca, in southwestern Mexico, has been perfecting the fruit and passing the seeds from generation to generation.
The varied altitude and climate of the region make its harvests extraordinary.
When tomatoes are in season, they have as many as 23 varieties in Oaxaca, star chef Thalía Barrios García said on an episode of CNN's Original Series "Eva Longoria: Searching for Mexico."
She has made this local ingredient the star of one of her signature dishes.
You can sample her delicious cooking at her trendy restaurants, La Cocina de Humo and Levadura de Olla, both in Oaxaca City.
This criollo tomato salad or heirloom tomato salad shows the deep connection of Oaxaca with its past, using ancestral techniques and local ingredients.
"Gastronomically it's on another level, it's one of the best places in the world I've been to," Longoria said during his visit to the region.
Credit: CNN
Their Oaxacan-style criollo tomato salad features a variety of fresh, juicy tomatoes native to the region atop a beetroot puree.
A drizzle of wild mint vinaigrette completes the dish.
"Look at this!
Isn't that the most beautiful combination of tomatoes you've ever seen?” Eva Longoria said as she looked at the dish on her visit to Barrios Garcia for the docuseries.
“The sweetness of this bright purple beetroot puree balances the acidity of the tomatoes,” Longoria said.
“I think this is the perfect dish.”
Chef Thalía Barrios García (right) dresses the salad with vinaigrette, while Eva Longoria adds salt flakes.
“It is important to preserve this way of eating.
The way our ancestors were nourished,” said García.
Credit: CNN
Oaxacan-style criollo tomato salad
Chef Thalia Barrios Garcia uses a variety of tomatoes and a wild mint called pennyroyal from her region, but you can recreate this refreshing salad with in-season heirloom tomatoes and mint from the local farmer's market.
two servings
Ingredients
mint vinaigrette
1¾ cups |
50 grams of fresh mint leaves;
reserve 1.2 gr for the vinegar
3½ ounces |
100 milliliters of fruit vinegar
1⅓ cups |
300 milliliters of extra virgin olive oil
1 teaspoon |
5 grams of coarse sea salt
Freshly ground black pepper to taste
beetroot puree
2¼ pounds|
1 kilogram of medium beetroot (approximately 6 or 7)
2 teaspoons|
10 grams of coarse sea salt, and an extra for the pot
150 milliliters of extra virgin olive oil
1 teaspoon |
3 grams of freshly ground black pepper
Tomato salad
0.7 pounds |
350 g heirloom tomatoes, such as Brandywine, Cherokee Purple, and Sun Gold, sliced thinly
1 medium tomatillo (35 grams or 1 ounce)
freshly ground black pepper and sea salt to taste
Equipment
mason jar
Instructions
Prepare the infused vinegar: Rinse the mint leaves and gently pat them dry between two paper towels.
Lightly crush 1.2 grams of leaves to release their flavor and place in the Mason jar.
Pour the vinegar over the mint, cover the jar with plastic wrap so the vinegar doesn't react with the metal, then close the lid.
Let it sit at room temperature in a dark place for an hour and strain it.
In a bowl, combine the infused vinegar with the remaining mint, olive oil, salt and pepper to taste and whisk to emulsify.
Prepare the beetroot puree: Rinse and scrub the beets under cold water and trim the green leaves, leaving 1 inch (or 2½ centimeters) of the stem.
Boil the beets in a large pot of salted water until just tender, about 30 minutes, until they pierce easily with a fork.
Remove from heat, drain in a colander, and let cool.
Holding a paper towel in your hand to avoid staining, rub and pull back the skin of each beet to peel it.
Cut the beets into ½-inch (or 1¼-centimeter) cubes, so they are easy to mix.
Place the beets, olive oil, 1 teaspoon (or 3 grams) of pepper, and 2 teaspoons (or 10 grams) of salt in a blender.
Process until smooth, stopping to scrape down the sides with a silicone spatula, about 40 seconds.
Assemble the salad: with a silicone spatula, spread the beetroot puree on a serving plate.
Place the tomato slices on top.
Drizzle the vinaigrette on top.
Season to taste with salt and pepper and serve immediately.
GastronomyOaxaca