Yellow costeño chilli: what it is, heat and uses in mole

What is it?

The yellow costeño chilli is a regional dried chilli of the Costa Chica of Oaxaca, an essential ingredient of mole amarillo and chichilo, two of the seven traditional Oaxacan moles. It is elongated and pointed, measures between 5 and 8 cm, and is distinguished by its golden-yellow or bright amber colour. It belongs to the species Capsicum annuum and is grown in small plots of the Oaxaca coast. Its heat is moderate (10,000-20,000 Scoville units). It provides a citrusy, fruity and herbal flavour with notes of dried tropical fruit. It is used mainly in mole amarillo, chichilo, yellow salsas and broths typical of Oaxacan cuisine. It is one of the chillies most emblematic of the indigenous and Afro-mestizo cuisine of the coastal region.

Origin and history

The yellow costeño chilli is one of the most representative regional chillies of the Costa Chica of Oaxaca. Its cultivation is of pre-Hispanic origin, traditionally sown in family milpas by Mixtec, Chatino and Afro-Mexican peoples. Larousse Cocina and the Diccionario Enciclopédico de la Gastronomía Mexicana identify it as a key ingredient of Oaxacan mole amarillo and chichilo, alongside the red costeño and the yellow chilhuacle. Oaxacan cuisine, famous for its seven moles (black, red, yellow, green, coloradito, mancha manteles and chichilo), has been inscribed in the Intangible Cultural Heritage of Humanity by UNESCO since 2010. CONABIO documents the importance of the yellow costeño as part of the heritage of native chillies of southern Mexico. SADER recognises it as a regional Oaxacan chilli with potential for a denomination of origin. Its artisanal production in small coastal communities maintains traditional sun-drying techniques inherited over centuries.

Characteristic ingredients

The yellow costeño chilli is a Capsicum annuum grown in small family milpas of the Oaxaca coast. Its fruits are harvested when ripe and dried in the sun over several days until a golden-yellow or bright amber colour is obtained. The skin becomes smooth and crunchy, and it measures between 5 and 8 cm with an elongated, pointed shape. Its heat is moderate (10,000-20,000 SHU) and it provides a distinctive citrusy flavour with notes of dried tropical fruit (dehydrated mango, papaya) and a herbal hint. To use it, it is deveined and deseeded, briefly toasted on a comal and rehydrated in hot water for about 10-15 minutes. It is then blended with tomatillo, garlic and spices. It pairs very well with tomatillo, yellow chilhuacle, hoja santa and miltomate to make mole amarillo. It is also used in chichilo (a dark mole with black chilhuacle and chillies charcoal-roasted) and in broths such as Oaxacan beef broth. Its intense yellow colour is the visual signature of mole amarillo.

Cultural significance

The yellow costeño chilli is an identity ingredient of Oaxacan cuisine, recognised as Intangible Cultural Heritage of Humanity by UNESCO since 2010. It is essential in two of the seven emblematic moles: mole amarillo (traditionally served with chicken or beef and maize dough) and chichilo (a funerary and festive mole). Its production and trade in Oaxacan markets such as those of Pinotepa Nacional, the 20 de Noviembre and the Central de Abastos support the economy of Mixtec, Chatino and Afro-Mexican indigenous communities of the Costa Chica. SADER and CONABIO highlight its genetic value as part of the heritage of native chillies. In contemporary cooking, traditional cooks such as Abigail Mendoza (Tlamanalli) and chefs such as Alejandro Ruiz (Casa Oaxaca) preserve it in their dishes. The preservation of the yellow costeño and of the chilhuacle is a banner of movements in defence of Oaxacan food biodiversity, against the pressure of cheaper industrial chillies.

Frequently asked questions