Mexican tomatoes, known for their vibrant red color, juicy texture, and distinct flavor, are a staple in the American diet. Grown in Sinaloa, Jalisco, and Sonora, these tomatoes cross the border to fill shelves in major U.S. cities like New York, Chicago, and Los Angeles.
Background on Mexican Tomato Exports to the U.S.
In 2024, the United States imported approximately 1.87 million tons of fresh tomatoes from Mexico, accounting for 98% of Mexico’s total tomato exports. The import total reached 2.06 million tons, with 1.83 million tons directed exclusively to the U.S.
The Four Leading Tomato Varieties in the U.S.
- Tomato Bola: Over 200,000 tons are exported annually.
- Tomato Cherry: Around 280,000 tons are imported each year.
- Tomato Uva (Grape): Approximately 250,000 tons are exported annually.
- Tomato Saladette (Roma): With 850,000 tons exported yearly, it’s the best-selling variety.
Tomato Bola: The Irresistible Classic
Round, fleshy, and balanced in acidity, the tomato bola (also known as slicing tomato) is a common ingredient in burgers, sandwiches, and fresh salads. Its symmetrical shape and consistency make it ideal for slicing into rounds.
Primarily produced in Sinaloa and Sonora, protected agriculture ensures year-round harvests. The tomato bola is the most prominent in U.S. supermarket aisles.
Tomate Bola
Tomato Cherry: Sweetness in Miniature
This small fruit has won over consumers with its sweet flavor, firm texture, and vibrant color. Tomato cherries are used in gourmet salads, snacks, and cold dishes. The Mexican tomato cherry represents almost the entirety of cherry tomato imports in the U.S.
Jalisco and Guanajuato lead its production, with an export system that ensures perfect arrival conditions on U.S. store shelves.
Cherry
Tomato Uva: Sweet, Versatile, and Mexican-Approved
Another leading export variety is the tomato uva (grape tomato), a small, oval-shaped, and sweet tomato that has gained popularity among U.S. consumers for its firm texture and practicality in salads, lunch boxes, and fresh dishes.
Mexico’s production is concentrated mainly in Baja California, Sinaloa, Jalisco, and San Luis Potosí, where favorable climate conditions and protected agriculture have enabled stable, high-quality harvests.
Tomato Saladette (or Roma): The Heart of Sauces
This is the cooking tomato par excellence. Long, with thick pulp and few seeds, the saladette or roma is the base for sauces, sofritos, and industrial purées. Mexico exports up to 90% of its saladette/Roma production.
Jalisco, Michoacán, and Baja California concentrate the majority of cultivation, supplying supermarket chains, food processors, and restaurants.
tomate saladett
The Enduring Appeal of Mexican Tomatoes
Despite trade disputes and tariffs, such as the 17.5% import duty on Mexican tomatoes, American consumers continue to favor Mexican tomatoes for their quality, flavor, and field-ripened nature. When the taste remains on this side of the border, no tax can stop it.
