The 10 Most Used Mexican Chillies and How to Find Them in Spain

If there is one ingredient that defines Mexican cuisine above any other, it is the chilli. It is not just heat: it is flavour, it is aroma, it is depth. Mexico has more than 60 varieties of chilli, but you only need to know 10 to master 90% of Mexican recipes. And the best part: almost all of them can be found in Spain if you know where to look.

In this guide we present the 10 essential chillies, their flavour profiles, heat levels and where to get them in Latin shops and Spanish supermarkets. Whether you are a Mexican in Spain missing the flavours of home, or a Spaniard who wants to cook authentic Mexican food, this guide is for you.

1. Ancho Chilli: the king of mole

The ancho chilli is a dried poblano chilli. It is large, of a dark, almost black red colour, with wrinkled skin and a sweet aroma reminiscent of chocolate and prunes. It is the most important chilli in Mexican cooking: without it there is no mole poblano, no authentic red enchiladas, no real adobo.

Flavour profile: Sweet, fruity, with notes of cacao and tobacco. Low-medium heat (1,000-2,000 SHU).

Main uses: Mole poblano, red enchiladas, adobos, salsas for tamales, dried stuffed chillies.

In Spain: It is found in most large Latin shops for 3-5€ a 100g bag. In Madrid, the shops in Lavapiés almost always have it. It can also be bought online in shops specialising in Mexican products.

Emergency substitute: There is no perfect substitute, but sweet pimentón de la Vera can provide a similar smoky-sweet base. The result will not be the same, but it can work for a quick adobo.

2. Guajillo Chilli: the all-rounder

The guajillo is probably the most versatile dried chilli in Mexican cooking. Long, with smooth skin and a bright red colour, it has a clean, slightly acidic flavour that goes with everything. It is the base of salsas, adobos, marinades and broths throughout the Mexican republic.

Flavour profile: Slightly acidic, fruity, with notes of berries and a moderate heat (2,500-5,000 SHU).

Main uses: Red salsa for tacos, red pozole, birria, red tamales, adobo for meats. It is the most widely used chilli at Mexico's street stalls.

In Spain: Available in Latin shops alongside the ancho. They are usually sold together. Look for ones with flexible, not brittle, skin - that indicates freshness.

Tip: To rehydrate guajillo chillies, remove the seeds and veins, toast lightly on a comal or dry pan (30 seconds per side) and soak in hot water for 15-20 minutes. The soaking water is liquid gold: use it in your salsa.

3. Chipotle Chilli: the addictive smoky one

The chipotle is a ripe (red) jalapeño chilli that has been dried and smoked. Its smoky, deep and slightly sweet flavour is unmistakable and has become one of the most popular Mexican flavours all over the world.

Flavour profile: Intensely smoky, sweet, with a medium-high heat (5,000-10,000 SHU).

Main uses: Chipotle salsa, chipotle adobo (the famous tinned chipotles in adobo), marinades for meat, chipotle mayonnaise, salsas for tacos.

In Spain: Tinned chipotles in adobo are relatively easy to find - even some Carrefour stores have them in the international section. La Costeña or San Marcos tins cost 2-3€ and are enough for 4-5 recipes. Once the tin is open, freeze the chipotles individually in cling film.

4. Jalapeño Chilli: the best known

The jalapeño is the most famous fresh chilli in the world. Green, fleshy and with an accessible heat, it is perfect for green salsas, nachos, guacamole and as an accompaniment to practically any Mexican dish.

Flavour profile: Herbaceous, fresh, vegetal. Medium heat (2,500-8,000 SHU).

Main uses: Raw green salsa, rajas, nachos, pickles (pickled jalapeños), cheese fillings.

In Spain: Sliced jalapeños (in vinegar) are found in any supermarket - Mercadona, Lidl, Carrefour. Fresh jalapeños are harder: look in local greengrocers or in Latin shops. They can also be grown in a pot on a sunny balcony.

5. Serrano Chilli: the fresh hot one

Smaller and hotter than the jalapeño, the serrano is the fresh chilli Mexicans use at home for everyday salsas. If in Mexico you say "pass me a chilli", they pass you a serrano.

Flavour profile: Clean, direct, herbaceous with a high heat (10,000-23,000 SHU).

Main uses: Raw green salsa, pico de gallo, guacamole, taquera salsas, chiles toreados.

In Spain: Very hard to find fresh. The best substitute is green Padrón chillies (select the hottest ones) or fresh green guindilla. It is not the same, but it gets close. Some Latin shops specialising in Mexican produce import them fresh seasonally.

6. Habanero Chilli: the fire of the Yucatán

The habanero is one of the hottest chillies in the world and is fundamental to Yucatecan cuisine. Its aroma is fruity, tropical, almost floral - a profile completely different from other Mexican chillies. A single habanero can flavour a whole pot of salsa.

Flavour profile: Fruity, floral, citrusy. Extreme heat (100,000-350,000 SHU). Use with caution.

Main uses: Habanero salsa, cochinita pibil, escabeche oriental (Yucatán), Yucatecan table salsas.

In Spain: They are found fresh in some Latin shops, especially in Madrid and Barcelona. Bottled habanero sauce is also sold. If you cook with fresh habanero, wear gloves - the capsaicin of the habanero can irritate the skin for hours.

7. Pasilla Chilli: the dark and elegant one

The pasilla (also called chile negro) is long, slim and of a dark, almost black colour. It has a complex flavour with notes of cacao, herbs and dried berries. It is essential in Oaxacan black mole and in deeply flavoured salsas.

Flavour profile: Earthy, herbal, with notes of cacao and liquorice. Low-medium heat (1,000-4,000 SHU).

Main uses: Black mole, salsa borracha, salsas for enchiladas, adobos.

In Spain: Less common than the ancho and the guajillo, but available in specialist Latin shops and online. If you cannot find it, a mix of ancho chilli with a little cocoa powder can approximate its profile.

8. Chile de Árbol: the dried hot one

Small, red and slim, the chile de árbol is the dried chilli that brings pure heat to taquera salsas. It is toasted in a dry pan until it darkens and then ground or blended. Its heat is high but clean.

Flavour profile: Direct heat, slightly smoky when toasted. (15,000-30,000 SHU).

Main uses: Taquera salsa, salsa macha, chilli oil, hot table salsa.

In Spain: Available in Latin shops. As a substitute, the dried Spanish guindilla has a similar profile but is less intense. You can use dried cayenne if you cannot find árbol.

9. Morita Chilli: the chipotle's cousin

The morita is another smoked jalapeño chilli, but smaller and with a lighter smokiness than the chipotle meco. It is very popular in homemade salsas because it adds depth without dominating the dish.

Flavour profile: Mild smoky, fruity, with a medium-high heat (5,000-10,000 SHU).

Main uses: Table salsas, mild adobos, marinades.

In Spain: Less common than other dried chillies. Look in specialist online shops. As a substitute, use chipotles in adobo in moderation.

10. Poblano Chilli: the fresh one for stuffing

Large, dark green and with a very mild heat, the poblano chilli is the one used for chiles rellenos, rajas con crema and as the base of mole poblano (when dried it becomes the ancho chilli). It is the largest and most versatile fresh chilli in Mexico.

Flavour profile: Herbaceous, earthy, slightly bitter. Low heat (1,000-2,000 SHU).

Main uses: Chiles rellenos, rajas con crema, poblano chilli cream soup, green mole.

In Spain: The perfect substitute is the large green Italian pepper. It is not identical (it lacks the slight heat of the poblano) but the texture and size are similar. It is roasted the same way: directly over the flame or under the oven grill until the skin chars, then it is peeled.

Where to buy Mexican chillies in Spain

The best option is Latin shops specialising in Mexican products. In Madrid, the Lavapiés neighbourhood concentrates the largest offering. In Barcelona, the Raval and Sant Antoni have good options. You can also buy online in shops such as MexGrocer or La Tienda del Mexicano.

Buying tips:

• Dried chillies should be flexible, not brittle. If they break when you bend them, they are too old.
• Store dried chillies in an airtight bag in a dark place. They last 6-12 months.
• Buy in bulk when you find good quality - there is not always stock.
• Dried chillies can be frozen without any problem, keeping their flavour intact.

How to toast and rehydrate dried chillies

Toasting is essential to activate the essential oils and enhance the flavour of dried chillies. Here is the step-by-step method:

1. Open the chillies, remove the seeds and veins (unless you want extra heat).
2. Heat a pan or comal over medium-high heat without oil.
3. Place the open chillies in, pressing with a spatula, for 15-30 seconds per side.
4. They should change colour slightly and release their aroma. If they smoke too much, lower the heat.
5. Soak in hot (not boiling) water for 15-20 minutes until they are soft.
6. Blend with some of the soaking water, garlic and salt to make a base salsa.

This process is the base of practically all authentic Mexican red salsas. Master it and you will master Mexican cooking.

Summary table of Mexican chillies

For a quick reference, here are the 10 chillies ordered by heat level:

• Poblano / Ancho (dried): 1,000-2,000 SHU - Mild
• Pasilla: 1,000-4,000 SHU - Mild-medium
• Guajillo: 2,500-5,000 SHU - Medium
• Jalapeño: 2,500-8,000 SHU - Medium
• Chipotle / Morita: 5,000-10,000 SHU - Medium-high
• Serrano: 10,000-23,000 SHU - High
• De árbol: 15,000-30,000 SHU - High
• Habanero: 100,000-350,000 SHU - Extreme

Start your collection with ancho, guajillo and chipotle in adobo - with these three chillies you can make 70% of Mexican recipes. Visit our recipes to put them into practice and discover the Mexican restaurants in Spain where you can try dishes made with these authentic chillies.