What Mexican tomatoes eat in the United States? Here the three favorites

They are red, juicy, perfect forms and unmistakable taste. They are grown in fields of Sinaloa, Jalisco and Sonora, and cross the border to fill shelves in New York, Chicago or Los Angeles. Mexican tomatoes are not only an essential part of the American diet: they completely dominate the market.

In the middle of a commercial dispute over the 17.5 % tariffs on the importation of Mexican tomatoIt is worth remembering why this fruit remains so valued abroad: its quality, flavor and maturation in the plant. Next, the 4 types of tomato that are most consumed in the United States … and that they have Mexican DNA.

In 2024, the United States imported near 1.87 million tons of tomato fresh from Mexico, which is equivalent to 98% of Mexican exports of this fruit.

The total imports reached 2.06 million tonswith 1.83 million tons directed exclusively to the Amercana Union.

Every year, these are the 4 market leaders in USA.

• BOLA TOMATO: More than 200,000 tons exported annually.

• Cherry tomato: Approximately 280,000 tons per year.

• Grape tomato (grape): About 250,000 tons per year.

• Tomato Saladette (Rome): With 850,000 tons exported annually, it is the best selling variety.

BOLA TOMATO: The irresistible classic

Round, fleshy, with a fair point of acidity. The ball tomato – also known as Sllicing Tomato – is the most common in hamburgers, sandwiches and fresh salads. Its form symmetric and consistency They make it ideal for slicing.

It occurs mainly in Sinaloa and Sonorawhere protected agriculture guarantees crops throughout the year. It is the tomato that has the most presence in American supermarkets.

Tomato Cherry: Miniature sweetness

This small fruit has conquered consumers for their sweet taste, firm texture and vibrant color. It is used in salads Gourmet, snacks and cold plates. Mexican Cherry tomato represents almost all imports of this variety in the United States.

Jalisco and Guanajuato They lead their production, with an export system that allows their arrival in perfect condition to the northern shelves.

GNA tomato: sweet, versatile and with Mexican seal

Another protagonist in the export list is grape tomato (grape tomato), a small varietyoval and sweet taste that has gained ground in the taste of American consumers for their firm texture and practicality in salads, lunch boxes and fresh dishes. In Mexico, its production is mainly concentrated in Baja California, Sinaloa, Jalisco and San Luis Potosí, where climatic conditions and the use of protected agriculture have allowed stable and high quality harvests.

Tomato Saladette (or Rome): The soul of the sauces

It is the kitchen tomatoes par excellence. Elongated, with thick pulp and few seedsSaladette or Rome is the base of sauces, sauce and industrial purees. Mexico exports to 90% of its production of this variety.

Jalisco, Michoacán and Baja California They concentrate most of the crops, supplying supermarket chains, food and restaurant processors.

Despite the context, the Mexican tomato It is still firm in the taste of the American consumer. Because when he flavor is on this side of the bordernor can taxes stop.