Chiles Capones

History & Origin

Chiles capones are a traditional dish from north-central Mexico, particularly popular in Zacatecas, Aguascalientes and San Luis Potosi. The term 'capon' refers to the chillies having been stripped of their seeds and veins, leaving them 'castrated', which significantly reduces their heat and allows the sweet, earthy flavour of the dried ancho chilli to manifest fully. This preparation has roots in colonial-era convent cuisine, where nuns developed refined techniques for working with dried chillies. In Zacatecas, chiles capones are a Lenten dish par excellence, as the cheese filling makes them substantial for days of abstinence. The Zacatecan version preferably uses ancho chilli for its natural sweetness and generous size. Unlike traditional stuffed chillies that are battered with egg, capones are simply served in a light tomato sauce, allowing appreciation of the cured chilli texture and melted cheese creaminess.