Catarina chilli: what it is, taste, uses and substitutes

What is it?

The catarina chilli is a regional dried chilli traditionally grown in Aguascalientes and neighbouring areas of Jalisco. It forms part of the family of ball chillies of the Bajío, alongside the cascabel and the chile bola. It measures between 4 and 6 cm, has an elongated, slightly curved shape, wrinkled skin and a dark red colour tending towards wine-brown. It belongs to the species Capsicum annuum. Its heat is low to moderate (1,500-3,000 Scoville units). It contributes a flavour of dried fruit, toasted nuts and a sweet-smoky hint similar to the cascabel but milder. It is used mainly in salsas, adobos, regional moles and traditional dishes of the Bajío and western Mexico. It is less well known outside Aguascalientes but highly prized by traditional cooks of the region.

Origin and history

The catarina chilli is a regional chilli grown since colonial times in the agricultural valleys of Aguascalientes and neighbouring areas of Jalisco. Larousse Cocina and Ricardo Muñoz Zurita's Diccionario Enciclopédico de la Gastronomía Mexicana identify it as a Bajío variety related to the cascabel chilli and the chile bola, although with its own identity due to its elongated, curved shape. Its traditional name may come from the calendar of saints or from an old variety of Aguascalientes. SADER recognises it as a regional dried chilli with production concentrated on small family plots. CONABIO documents its membership of the heritage of native Mexican chillies. Its production is modest and is mainly destined for local consumption, although some restaurants and specialist markets of Mexico City and Guadalajara offer it as a regional product. Together with the guajillo and the ancho, it forms part of the repertoire of Bajío chillies sold in the regional markets.

Characteristic ingredients

The catarina chilli is a Capsicum annuum grown on small plots of the Bajío. Its fruits are harvested ripe and red and sun-dried for several days until they reach a dark red colour tending towards wine-brown. The shape is elongated and slightly curved, distinct from that of the cascabel (spherical) and the bola (rounder). It measures 4-6 cm. The skin becomes wrinkled and crisp. Its heat is low to moderate (1,500-3,000 SHU), similar to the cascabel. It contributes a distinctive flavour of dried fruit, walnuts, toasted almonds and a sweet-smoky hint milder than the cascabel. To use it, it is deveined and deseeded, toasted briefly on a comal and rehydrated in hot water for about 15 minutes. It is then blended with tomato, garlic and spices. It is the base of thick salsas with a dried-fruit flavour, adobos for pork and beef, regional moles of the Bajío and dishes such as steak in catarina chilli. It pairs very well with tomato, peanut, sesame and spices such as cumin and oregano.

Cultural significance

The catarina chilli forms part of the repertoire of regional Bajío chillies that make up traditional Mexican cuisine recognised by UNESCO as Intangible Cultural Heritage. It is an identity-bearing ingredient of the rural cuisine of Aguascalientes and parts of Jalisco, where it is used in salsas for grilled meats, meat marinades and homemade moles. Its artisanal production on small family plots sustains the economy of local producers and keeps alive the diversity of high-plateau chillies. SADER and CONABIO recognise it as a regional native chilli. In the markets of Aguascalientes and Calvillo it is sold loose as 'catarina' or as a regional variety of the cascabel. Although it is less well known nationally than the cascabel or the guajillo, it is highly prized by traditional cooks of Aguascalientes who know its unique aromatic nuances. In contemporary cooking, some Bajío chefs revive it for modern dishes that value its dried-fruit profile.

Frequently asked questions