Mexican cuisine is incomplete without chili, a pre- Hispanic ingredient that defines us in the kitchen and gives flavor to any dish. Moles, marinades, and sauces are some dishes that cannot be imagined without chili. Chili seeds are endemic to our country, and it is believed that there are over 250 varieties of chili. Therefore, in every region, state, or town you visit, you will find a dish prepared with one of them
POBLANO CHILI
Poblano chili is one of the most popular in Mexico. It is originally from the state of Puebla and is distinguished by its size. It is a vital ingredient in one of the most emblematic dishes of the state and Mexico: chile en nogada. The method to prepare it is to burn its skin directly on the fire, which is then removed. Afterward, it is cut and its seeds are extracted to be used for the dish. The chili is then filled with minced meat prepared for chili in nogada or added with vegetables or cheese to make stuffed chilis.
Apart from chile en nogada, poblano chili is also used for cooking rajas with potatoes or the famous chili wraps topped with a green sauce. An annual fair is even held in August in its name, in the region of San Martín Texmelucan, where cooks from all over the state make different stews with it.
If you visit Puebla, you can check out Casa Reyna, a restaurant in the heart of the city serving traditional cuisine. Other excellent options are Restauro in the Callejon de los Sapos and La Textilería in Puebla’s center.
ATOLE WITH CHILI
Back in prehispanic times, it wasn’t only Puebla where chili had a main role. In the state of Tlaxcala, a dish called chileatole was born, made with corn and serrano chili: chileatole. The broth is traditionally made with corn, tomatoes, and chili, and also contains beef and corn kernels. It is a nutritious soup that is perfect for cold weather. According to historical records, the Tlaxcalans consumed it before their battles to have more incredible energy, and when Hernán Cortés tried it, he was so delighted that he began to give it to his men. There are different versions of the dish, including one with ground ancho chiles and epazote. To taste this dish, you can visit Evoka restaurant, led by chef Francisco Molina, or La Fonda del Convento in Tlaxcala.
HIDALGO’S RAYADO CHILI
If you’re craving something spicier, head to Hidalgo to try the rayado chili.
Originally from Hidalgo, rayado chili grows in the Sierra Gorda, where it was first
cultivated during the Missions. The chilies are dehydrated in an oven over low
heat to obtain that dark brown color that characterizes them and their smoky
flavor. This chili is used in moles, broths, sauces, and chicken tinga. Enchiladas
with striped chile stand out in the municipality of Zimapán. You can also find salsa
macha made with this chili, which is trendy in the country’s restaurants. To try this
chili, you can visit traditional markets where you will find the famous enchiladas.
You can also visit Sotero restaurant by chef Aquiles Chávez in Pachuca or Erizo,
which offers excellent fresh fish and seafood prepared with this delicious chili.
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