Chiles

Cascabel Chile

Its name, Cascabel, which translates to rattle, comes from the sound it makes when you shake it. With its sphere, globe-like shape, the dried seeds have a lot of room to play and make noise in. Sometimes, because of that shape it is also called Chile Bola, as in ball.

Piquí­n Chile

Don’t let their size fool you. These chiles pack a punch of flavor and more importantly, they have been spicing up Mexico’s taste buds for a long time in many ways. Different varieties of Piquí­n grow in bushes that have small and pointy leaves. The chiles are adorably cute! They are tiny and grow to…

Guajillo Chile

The Guajillo chile is one of the most commonly used Mexican dried chiles, and it is now widely available in the United States. It is long and pointy, with a beautiful maroon color. Its skin is quite smooth and shinny on the outside, but it is hard and tougher and less pliable than others, like…

Poblano Chile or Pepper

The poblano chile is a star in Mexican kitchens. It is used in a wide range of ways and in a wide range of dishes. Some well known examples are chiles en nogada, rajas, pickled, and stuffed with meat or cheese and bathed in a tomato sauce. But there are hundreds of other ways… Aside…

Chilaca Chile

The chilacas, similar to the American Anaheim, are long, thin chiles, that sometimes twist and have a shinny light green color. Their heat goes from mild to mildly hot, but they are never very spicy. Chilacas are very meaty and are used many times as a vegetable. Most times charred, peeled, and seeded, like the…

Mulato Chile

The Mulato chile has similar looks to the Ancho chile but instead of a reddish black skin it has a dark black skin. You can tell the difference much better against the light! The Mulato chile also has a sweeter, fuller and more chocolaty flavor than the Ancho. No doubt they are different as they…

Chipotle Chile

The Chipotle chile is the Jalapeño chile, that has been ripened, dried and smoked.  Its name comes from the náhuatl Chilli or Chile, and Poctli or smoke. The process of drying and smoking Jalapeños has existed for centuries, even before the Spaniards arrived. It was considered a way to preserve chiles for long periods of…

Habanero Chile

Habanero chiles are one happy looking bunch. They have colorful colors that go from green to the yellow, and then orange to red as they mature. They are small, cute, shinny and have waxy skin. But as much as their looks are inviting, they are the spiciest chiles in Mexican cuisine. They are incredibly fierce.…

Banana Pepper or Chiles Güeros

Banana peppers are called chiles güeros in many regions of Mexico. Güero, translates to blond, name given because of their pale, yellowish color. There are different varieties or banana peppers, but they are pale and light in looks, have waxy skin, and a similar flavor to Jalapeños. Their heat level can range from mild to…

Chile de árbol

Chile de árbol is a very spicy, yet incredibly flavorful dried chile. It is small, but elongated and thin. It has a deep and shinny orange-red color and it is used in many, many ways. It is often crushed for very spicy table salsas, though it is also used to add flavor and a bit…