Salsa Verde (Green Tomatillo Salsa) by The Mexykan

It’s not very often you get to enjoy fantastic food, great company and an unbelievable view at the same time. But on a recent trip to Puerto Escondido, I was invited for cocktails and dinner at a friend’s villa on a beautiful stretch of beach about an hour outside of town. While we sipped margaritas and snacked on salsa and home-made tortilla chips, Chef Tony aka The Mexykan created a delicious meal of ultra fresh seafood pasta, that we enjoyed while watching a technicolour sun set on the Pacific Ocean. It was one of those evenings where you were convinced there was no place more beautiful in the world.

La Parota beach on the coast of Oaxaca Mexico

La Parota beach on the coast of Oaxaca Mexico

Since then, I’ve often seen Tony shopping for fresh fruit and veggies in the Benito Juarez Market in Puerto Escondido and we’ve chatted about mescal, Oaxacan cuisine and coffee. Fact is, in Puerto Escondido, if people aren’t talking about real estate, they’re usually talking about food.  Each time we’ve talked, I’ve been intrigued by what he’s up to in his kitchen. If I remember correctly, at one point, he’d even excavated a large pit in his backyard to roast a whole pig. At any rate, each time I saw him, I’d hint around asking for a recipe or two to share with A Taste for Travel readers.

Chef Tony aka The Mexykan shopping at Benito Juarez Market in Puerto Escondido Credit Brian Overcast

Chef Tony aka The Mexykan shopping at Benito Juarez Market in Puerto Escondido Credit Brian Overcast

So, I’m happy to announce that we now have a recipe for you to try straight from The Mexykan kitchen. This recipe for salsa verde is actually one of the recipes featured in his popular Traditional Mexican Salsa Cooking Demonstration Class, offered in Puerto Escondido.

The Mexykan Salsa Verde Photo Credit Lizabeth Eva Rossof

The Mexykan Salsa Verde Photo Credit Lizabeth Eva Rossof

The Mexykan Salsa Cooking Class

The  details of this fun demonstration cooking class include the opportunity to:

1. Watch, learn the techniques and taste six traditional Mexican salsas prepared by a trained chef.

2. Participate in a “Roll Your Own Taco Party” featuring six traditional Mexican salsas.

3. Enjoy fresh guacamole, corn chips, Oaxacan black beans and classic Mexican red rice.

4. Indulge in complimentary, refreshing Margaritas or ice-cold Mexican beer.

5. Sample a rare small-batch mezcal tobalá from Mezcal de Puta Madre.

6. Sip unlimited ice-cold  Mexican agua fresca (fresh fruit water).

7. Cool off with a frozen Mexican nieve, ice or granita

8. Get a printed copy of all of the Mexican Salsa recipes.

If you’d like to register for the class in Puerto Escondido, please visit WWW.THEMEXYKAN.COM for reservations.

If you’d like to try the recipe — guaranteed to be a hit at your next BBQ or holiday party– check it out below:

5 from 4 votes
The Mexykan Salsa Verde Photo Credit Lizabeth Eva Rossof
The Mexykan Salsa Verde (Green Tomatillo Salsa)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
This easy recipe for green tomatillo salsa has a fabulous fresh flavour that will add zip to grilled meats, tortilla wraps or even scrambled eggs.
Course: Appetizer
Cuisine: Mexican
Servings: 1 cup
Author: The Mexykan (Puerto Escondido)
  • 250 grams of tomatillos or tomate verde husked, cleaned and rinsed
  • 1/4 cup white onion medium diced
  • 1/3 cup cilantro roughly chopped
  • Chile Tusta 4 or to taste whole, stems removed ( or chile of choice)
  • 1 clove garlic whole
  • Salt to taste
  1. Cover tomate verde, chiles and garlic with just enough water to cover in small sauce pan.
  2. Simmer until the tomate verde starts to turn a drab olive colour. Be sure not to overcook.
  3. Let cool for a few minutes.
  4. Strain the ingredients reserving the water.
  5. Place the salt, tomato verde, peeled garlic, cilantro and chiles into a blender jar, food processor or molcajete (Mexican mortar and pestle).
  6. Blend to a rough textured sauce, add reserved water as needed.
  7. Garnish with chopped white onion.
  8. Salt to taste .


To register for The Mexican Salsa class in Puerto Escondido, please visit WWW.THEMEXYKAN.COM for reservations. Sign up for the A Taste for Travel newsletter below and you’ll even receive a free gift at the class. You can also register by email: chef at

Michele Peterson
Michele Peterson
Dividing her time between Toronto, Mexico and Guatemala (or the nearest tropical beach), Michele Peterson is an award-winning writer, blogger, editor and publisher who specializes in travel, cuisine and luxury lifestyles.
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Showing 12 comments
  • Culture Tripper

    Oh my, what gorgeous photos. The salsa looks mouthwatering. It would be worth the trip to Puerto Escondido to take a Mexykan cooking class or to get the specific fresh ingredients at the market. I’ve never heard of a tomato that had to be husked, or ChileTusta. I’m sure the produce tastes amazing, ripened by the Mexican sun!

    • Tony aka The Mexykan

      Hi Culture Tripper. The tomatillo is actually not a tomato at all.
      (Physalis philadelphica) is the scientific name of the plant.

      Chile tuxta is a chile that is native to the coastal region here in Oaxaca.
      It’s very picante and quite beautiful too.

      Here is a photo take by Belem, a cooking class guest from Azerbaijan.

      I’d be more than happy to give you an insiders perspective on the local market here in Puerto Escondido. is my website when you are ready to take a cooking class.

  • Tony

    Thanks Michele for the awesome blog post about the Mexican cooking classes, the market tours, the private chef service and supper club events that I hold throughout the year. It’s been a labor of love following these dreams for nearly 30 years in the hospitality business. Preserving and sharing Mexican culinary traditions is a very fulfilling and rewarding experience. I love being able to directly share and teach the world class gastronomic history of Mexico with everyone interested. I thank you and am very grateful to you for helping to share my passion for food and hospitality with others from around the globe. I look forward to cooking for you again and again!

  • Hannah

    The view looks amazing- great photo! Sounds a fantastic evening

  • Chandi

    I love salsa verde and I love Mexico. Your post makes me want go there now. 🙂


  • Megan | Traveling Nine to Fiver

    Looks tasty. I love a good tomatillo sauce and even more so bringing home recipes from my trips. Thanks for sharing.

  • Lee from

    Michele, what timing you have! I make several types of salsa myself, including tomatillo very similar to this recipe. Been making salsa for years, way before most people in the US even knew what a taco was! I have been craving REAL Mexican food for several weeks now and have this week made up my mind to get to Mexico for a few weeks this winter. I’m like you: I travel for the food. Where in Mexico do you recommend I not miss? Sounds like I need to take one of the Mexykan’s classes at the very least.

    • Michele Peterson

      If you love fresh food markets, beaches and relatively low prices, it’s worth checking out Puerto Escondido. Do you have a fave place you already like?

  • Brittany Quaglieri | Transformed Thru Travel

    I’m trying this recipe ASAP!

  • Lara Dunning

    I LOVE verde salsa!! Thanks for sharing. Food is such a great way to experience other cultures.

  • Amanda Williams

    Looks delicious – thanks for sharing.

  • Rebecca | Our Streamlined Life

    This looks delicious! I’m super hungry now 🙂

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