Chile mirasol: the fresh chilli that looks at the sun

What is it?

Chile mirasol is the fresh chilli from which the famous dried chile guajillo is made. Its name comes from the plant's habit of producing fruits that grow pointing upwards, looking at the sun, unlike most chillies whose fruits hang downwards. It is elongated and slim (10-15 cm), with smooth glossy skin, bright green when young and intense red when ripe. It belongs to the species Capsicum annuum and is grown above all in Zacatecas, Aguascalientes, Durango and Jalisco. Its heat is moderate (2,500-5,000 Scoville units). It brings a fresh herbal flavour with a fruity hint of green red berries. It is used fresh in salsas, rajas and Bajio stews, although its main use is as the raw material for dried chile guajillo, one of the most important dried chillies of Mexican cooking.

Origin and history

Chile mirasol is a Mesoamerican chilli grown since pre-Hispanic times in the Mexican altiplano. Its name describes the plant's habit - fruits that grow looking at the sun -, a unique trait that sets it apart from other chillies. When left to ripen to red and sun-dried for several days, it becomes chile guajillo, one of the most important dried chillies of Mexican cooking. Colonial sources mention mirasol among the everyday chillies of the Bajio. Larousse Cocina and the Encyclopaedic Dictionary of Mexican Gastronomy identify it as the fresh chilli that gives rise to dried guajillo, although it is also eaten fresh as a regional chilli of central-northern Mexico. SADER recognises it as a regional fresh chilli with production concentrated in Zacatecas, Aguascalientes and Durango. CONABIO includes it within the heritage of native Mexican chillies. SIAP reports Zacatecas as the largest producer of chile mirasol/guajillo in Mexico, with thousands of hectares devoted to it and significant annual production.

Characteristic ingredients

Chile mirasol is a Capsicum annuum grown on the Mexican altiplano. Its fruits measure 10-15 cm, are elongated and slim, with smooth glossy skin. The distinctive botanical trait is that the fruits grow pointing upwards instead of hanging, which gives it the name 'mirasol' (looks at the sun). The plant is robust and very productive. The fruits are harvested at different stages: green and young (for fresh consumption), ripe red (for regional fresh consumption or sun-drying). When sun-dried for 5-10 days on patios or rooftops, they become chile guajillo, with a bright red colour and translucent skin. Its heat fresh is moderate (2,500-5,000 SHU), similar to dried guajillo. It brings a fresh herbal flavour with fruity hints of green red berries. To use it fresh, roast on the comal or chop raw for salsas. There are different grades: large mirasol, common mirasol and small mirasol (puya). When dried, they become large guajillo, common guajillo and chile puya respectively.

Cultural significance

Chile mirasol forms part of the repertoire of traditional Mexican cuisine recognised by UNESCO as Intangible Cultural Heritage. Although its most widespread use is as the raw material for dried guajillo, it is also eaten fresh in regional Bajio cooking, especially in Zacatecas and Aguascalientes, where it appears in fresh salsas and rural stews. Its production is strategic for the agricultural economy of the altiplano: SIAP reports Zacatecas as the largest national producer of chile mirasol/guajillo, with thousands of hectares devoted to it and associated rural jobs. The large drying yards of Fresnillo, Calera and Villa de Cos form part of the Zacatecas cultural landscape. In regional markets it is sold fresh during the season and dried (as guajillo) all year round. In contemporary cooking, some Bajio chefs are reviving fresh mirasol as an ingredient with its own profile, distinct from dried guajillo, for fresh salsas and modern dishes.

Frequently asked questions

What is the difference between chile mirasol and chile guajillo?

They are the same chilli at two moments: mirasol is the fresh chilli that grows pointing at the sun, and guajillo is the same chilli ripened to red and sun-dried for 5-10 days. Fresh mirasol brings a vegetal-herbal flavour and is used in regional salsas; dried guajillo brings a more concentrated fruity flavour and is the base of birria, red pozole, adobos and many moles of central Mexico.

What does chile mirasol taste like?

It brings a fresh herbal flavour with a fruity hint of green red berries and a touch of sweetness. Its heat is moderate (2,500-5,000 Scoville units), similar to the dried guajillo to which it gives rise. When roasted on the comal it develops sweet caramelised notes. Its fresh aromatic profile makes it ideal for regional Bajio salsas, distinct from the preparations where dried guajillo is used.

How is fresh chile mirasol used?

It is used fresh in regional Bajio salsas with tomato and garlic, in rural stews such as beef steak in mirasol and in dishes from Zacatecas and Aguascalientes. It is also harvested ripe and sun-dried to produce guajillo, its main use. At some Bajio gastronomic festivals traditional recipes with fresh mirasol are revived. Its fresh consumption is small compared to the mass consumption of dried guajillo.

Where does chile mirasol come from?

It is native to Mesoamerica and is grown intensively on the Mexican altiplano: Zacatecas, Aguascalientes, Durango and Jalisco. SIAP lists it as one of the chillies with the highest national production, with Zacatecas as the leading producer. It is one of the most characteristic chillies of the agricultural landscape of the Bajio and central-northern Mexico, where its cultivation and drying are key economic activities for the rural economy.