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.
- Guide
Chanchamitos: what they are and how to make them
Chanchamitos are small, round tamales typical of Tabasco and Veracruz, made with achiote-dyed dough and a chicken or pork filling in banana leaf.
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Chapulines: what they are, taste and how to eat them
Discover the chapulines of Oaxaca, grasshoppers toasted with garlic, lime and chilli. Pre-Hispanic origin, flavour and uses in tacos, mezcal and antojitos.
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Charape: what it is and how to make the fermented drink
Discover charape, a Purépecha fermented drink from Michoacán made with pulque, piloncillo and spices. Pre-Hispanic origin and traditional recipe.
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Chaya: what it is, benefits and uses of Maya spinach
Chaya (Cnidoscolus aconitifolius) is the Maya spinach of the Yucatán Peninsula, a nutritious herb essential in eggs with chaya, chaya water and tamales.
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Cherimoya: what it is, taste, benefits and how to eat it
The cherimoya (Annona cherimola) is a highland tropical fruit, with creamy white pulp and a sweet flavour with notes of banana, pineapple and vanilla. Grown in temperate…
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Chiapas cuisine: what it is and its Maya heritage dishes
Discover Chiapas cuisine: cochito al horno, chipilín tamales, pozol and the Zoque, Tzotzil and Maya heritage of Mexico's southern border.
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Chicatanas: what they are, taste and how they're eaten
Discover chicatanas, flying leafcutter ants of Oaxaca and Guerrero. Bacon flavour, gathering after the first rain and use in salsas and moles.
- Guide
Chicozapote: what it is, taste and its link to chewing gum
The chicozapote (Manilkara zapota) is a tropical fruit of Yucatán and the origin of natural chicle. Sweet pulp with flavours of brown sugar, vanilla and pear. Harvested…
- Guide
Chilaca chilli: what it is, heat and how it becomes pasilla
The chilaca chilli is the long fresh chilli of the Bajío that becomes the pasilla chilli when dried. Discover its flavour, heat and uses in rajas and green salsas.
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Chilaquiles: what they are, history and the Mexican breakfast recipe
What chilaquiles are, their pre-Hispanic origin, the basic ingredients (totopos, salsa, cream, cheese) and the red, green, mole and divorciados variants.
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Chilate: what it is and how to make the cacao drink
Chilate: a traditional cold drink of the Costa Chica of Guerrero with cacao, rice, cinnamon and piloncillo. A pre-Hispanic Afro-Mexican refreshment.
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Chile ancho: what it is, history and uses in Mexican cooking
Chile ancho is the dried red poblano and the base of Mexican moles, adobos and salsas. Discover its origin, fruity flavour and uses.
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Chile bola: what it is, taste, uses and substitutes
The chile bola is a round regional dried chilli of the sierra of Querétaro and Hidalgo. Discover its dried-fruit flavour, heat and uses in traditional moles.
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Chile comapeño: what it is, heat, uses and substitutes
Discover the chile comapeño, a fresh variety native to Comapa, Veracruz, used in regional salsas, pickles and stews of central Veracruz.
- Guide
Chile de agua: what it is, heat, uses and substitutes
Chile de agua is the emblematic fresh chilli of the Central Valleys of Oaxaca, used in stuffed chillies, rajas and salsas. Discover its flavour, heat and uses.
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Chile de árbol: what it is, heat and uses in salsas
The chile de árbol is thin, elongated and very hot. The base of salsa macha, árbol salsa and chilli-coated peanuts. Discover its flavour, heat and uses.
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Chile loco: what it is, uses and what to substitute
Learn about the chile loco, a hybrid variety from the state of Guerrero used in salsas, regional stews and Guerrero-style green mole.
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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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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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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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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.
- Guide
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.