The tomatillo (Phisalis ixocarpa brot.), Also known as tomatillo, in a cultive that is included in the family Solanaceae. It is known in Mexico since pre-Columbian times. The Aztecs cultivated it extensively and called "miltomatl" meaning cultivated tomato and used it for sauces and stews in the same way that is currently used.

From all the species of tomatillo that have been reported in Mexico, only Phisalis ixocarpa brot., is grown commercially. Each 100g. Tomato contains 1g. protein, 0.7g. fat, 4.5g carbohydrate, 18mg. And 2.3mg. iron, thiamine, riboflavin, niacin, and ascorbic acid.