Chile catarina: the cascabel of Aguascalientes

What is it?

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

Origin and history

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

Characteristic ingredients

Chile catarina is a Capsicum annuum grown in small plots of the Bajio. Its fruits are harvested when ripe red and sun-dried for several days until they take on a dark red colour leaning towards wine-brown. The shape is elongated and slightly curved, distinct from cascabel (spherical) and 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 cascabel. It brings a distinctive flavour of dried fruit, walnuts, toasted almonds and a sweet-smoky hint milder than cascabel. To use it, devein and deseed, briefly toast on a comal and rehydrate in hot water for about 15 minutes. Then blend with tomato, garlic and spices. It is the base of thick salsas with a nutty flavour, adobos for pork and beef, regional Bajio moles and stews such as beef steak in chile catarina. It pairs very well with tomato, peanut, sesame and spices such as cumin and oregano.

Cultural significance

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

Frequently asked questions

What is the difference between chile catarina and chile cascabel?

Both belong to the family of Bajio round chillies and have similar nutty aromatic profiles. Cascabel is spherical (2-3 cm in diameter), rattles when shaken because of the loose seeds and is grown in Coahuila, Durango and Jalisco. Catarina is elongated and slightly curved (4-6 cm), rattles less and is grown mainly in Aguascalientes. Catarina has a milder, sweeter aromatic profile than cascabel.

What does chile catarina taste like?

It brings a distinctive flavour of dried fruit, toasted walnuts, almonds and a very mild sweet-smoky hint. Its heat is low to moderate (1,500-3,000 Scoville units), comparable to cascabel but less intense. When briefly toasted on a comal it develops toasted-hazelnut and caramel notes that enrich salsas and stews. It is a delicate chilli, perfect for preparations seeking aroma without too much heat.

What is chile catarina used for?

It is used mainly in thick salsas with a nutty flavour, adobos for pork and beef, regional Bajio moles and traditional stews such as beef steak in chile catarina. It is also combined with guajillo and ancho in salsas for regional tacos and enchiladas. Its nutty aromatic profile makes it ideal for combining with peanut and sesame in regional pipianes.

Where does chile catarina come from?

It is native to the Mexican Bajio, traditionally grown in Aguascalientes and parts of Jalisco in small family plots. SADER recognises it as a regional dried chilli. CONABIO includes it within the heritage of native Mexican chillies. Its artisanal production maintains traditional sun-drying techniques and forms part of the repertoire of altiplano chillies sold in traditional Bajio markets.