Mexican food guides
What is huitlacoche? Where does mole poblano come from? We answer the most common questions about Mexican dishes and ingredients, with history, origin and recipes to cook them at home in Canada.
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Chile nanche: what it is, heat and where it's used
Discover the chile nanche, a wild variety from the Mexican tropics used in regional salsas, pickles and chilli-dusted fruit in the south of the country.
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Paradito chilli: what it is, heat and uses in salsas
Discover the paradito chilli, a wild variety of north-west Mexico related to the chiltepin, the base of northern salsas and sierra pickles.
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Oaxacan pasilla: what it is, heat and uses in mole
The Oaxacan pasilla or pasilla mixe is a smoked chilli endemic to the Oaxacan sierra, the base of mole negro and pasilla salsa. Discover its flavour and origin.
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Pasilla chilli: what it is, heat, uses and substitutes
Chile pasilla is the dried chilaca, the base of black mole, salsa borracha and adobos. Learn its flavour, heat and differences with other dried chillies.
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Chile perrón: what it is, its fruity heat and uses
Discover the chile perrón or chile manzano, a Capsicum pubescens unique in Mexico for its black seeds and its characteristic fruity sierra heat.
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Fresh piquín chilli: what it is, heat and how it's used
Discover the fresh chile piquín, the green version of the wild chilli of the north-east and the Huasteca, used in green salsas, pickles and regional stews.
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Dried piquín chilli: what it is, heat and uses of the powder
Discover the dried piquin chilli, the wild little chilli of north-east Mexico that gives rise to the spicy powder used on fruit, sweets and salsas.
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Piquín chilli: what it is, taste, heat and uses
The piquín chilli is a small, very hot wild chilli, the base of chilli powder and traditional salsas. Discover its flavour, habitat and uses.
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Poblano chilli: what it is, heat, taste and uses
The poblano chilli is the fresh chilli most used in stuffed chillies and chiles en nogada. Discover its history, heat and why it is an emblem of Puebla.
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Puya chilli: what it is, heat, uses and substitutes
The puya chilli is the smaller, spicier version of the guajillo, used in birria and adobos. Discover its fruity flavour, heat and uses in Mexican cuisine.
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Serrano chilli: what it is, heat and uses vs jalapeño
The serrano chilli is the most used fresh chilli in Mexican cuisine. Discover its flavour, heat and why it is the base of pico de gallo, green salsa and guacamole.
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Simojovel chilli: what it is, heat and uses
The Simojovel chilli is the chiltepin endemic to Chiapas, the base of chamoy and Chiapas salsas. Discover its origin, extreme heat and uses.
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Tabiche chilli: what it is, heat and uses in Oaxaca
The tabiche chilli is a regional chilli of the Central Valleys of Oaxaca used in regional moles and stuffed chillies. Discover its flavour, heat and uses.
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Tornachile: what it is, its history and uses of the güero
Discover the tornachile chilli, a historic variety of güero chilli key to viceregal Mexican cuisine and a precursor of today's chiles en escabeche.
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Chile trompa: what it is, heat and uses in the Huasteca
Discover the chile trompa, a fresh variety from the Huasteca used in zacahuil, Huastec salsas and regional stews of Veracruz, Hidalgo and San Luis Potosí.
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Xcatic chilli: what it is, taste, heat and substitutes
The xcatic or x-catic chilli is the Yucatecan güero chilli used in tikin xic fish, pickles and peninsular dishes. Discover its flavour and Maya origin.
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Chileajo: what it is, what's in it and how to make it
Discover chileajo, a traditional Mixtec-Oaxacan stew with seasonal vegetables, guajillo chilli and abundant garlic, an emblematic Lenten dish.
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Chileatole: what is it, history and recipe of the pre-Hispanic spicy atole
Chileatole is a thick maize, chilli and epazote drink-stew from central Mexico. Learn its pre-Hispanic history and regional variations.
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Chiles en escabeche: what they are, how to make them and uses
Discover chiles en escabeche, a jalapeño pickle with vinegar, carrot and onion that accompanies tortas, tacos and antojitos across the country.
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Chiles en nogada: what they are, origin and recipe
Chiles en nogada are Mexico's patriotic dish: poblano chilli stuffed with a meat-and-fruit picadillo, bathed in a walnut sauce with pomegranate and parsley.
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Chiles en vinagre: what they are, how to make them and uses
Learn about chiles en vinagre, the simple Mexican pickle with jalapeño, vinegar, salt and spices that accompanies antojitos, dishes and tortas.
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Chiles rellenos: what they are and how to make poblano ones
Chiles rellenos are roasted poblano chillies, stuffed with cheese or picadillo, battered with egg and bathed in tomato broth. A classic Mexican home-cooked dish.
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Chiles toreados: what they are, how to make them and uses
Discover chiles toreados, jalapeños or serranos roasted and bruised, served with soy sauce and lime to accompany tacos, seafood and broths.
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Chilhuacle amarillo: what it is, taste and uses in mole
The chilhuacle amarillo is an endemic Oaxacan chilli, the base of mole amarillo and chichilo. Discover its origin, citrus flavour and why it is endangered.
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Chilhuacle negro: what it is, taste and uses in mole negro
The chilhuacle negro is the endemic Oaxacan chilli that gives mole negro its colour and deep flavour. Discover its chocolate flavour and why it is endangered.
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Chilhuacle rojo: what it is, taste and substitutes
The chilhuacle rojo is a chilli endemic to the Oaxacan Cañada, the base of mole negro and mole rojo. Discover its origin, chocolate flavour and why it is endangered.
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Chiltomate: what it is, how it's made and uses in Yucatán
Discover chiltomate, the Yucatecan mother sauce of roasted tomato and habanero chilli that accompanies huevos motuleños, panuchos, salbutes and papadzules.
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Chimichanga: what it is, origin and how it differs from a burrito
The chimichanga is a burrito fried in oil until golden and crisp, originally from Sonora and the border. Filled with meat, beans and cheese.
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Chinene: what it is, taste and how it differs from avocado
The chinene (Persea schiedeana) is the giant avocado of Veracruz, a relative of the common avocado with larger fruits and a more fibrous, sweeter flavour.
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Chinicuil: what is it, history and how to eat the red maguey worm
Chinicuil is the edible red maguey worm of Mexico, a pre-Hispanic delicacy. Discover what it is, its Aztec origins and how it is prepared.