Puya chilli: what it is, heat, uses and substitutes

What is it?

The puya chilli is a Mexican dried chilli considered the 'smaller, spicier brother' of the guajillo chilli. It comes from the same mirasol chilli, but from plants with smaller, spicier fruits. It measures between 5 and 8 cm, has an elongated, slender shape, smooth shiny skin and an intense red colour. It belongs to the species Capsicum annuum and is grown mainly in Zacatecas, Aguascalientes and Jalisco. Its heat is moderate-high (5,000-8,000 Scoville units), between the guajillo and the de arbol chilli. It contributes a fruity flavour similar to the guajillo but more intense and with notes of red fruits. It is used mainly in puya salsa, Cocula birria, adobos, marinades and dishes of the Bajío and western Mexico, where it is an everyday chilli in traditional kitchens.

Origin and history

The puya chilli, also called 'guajillo puya' in some markets, is a variety of the mirasol chilli grown on the Mexican high plateau since colonial times. Larousse Cocina explains that in the producing towns of Zacatecas and Aguascalientes three calibres of the dried mirasol are distinguished: the common guajillo (large), the puya (small and spicier) and the large mirasol, all from the same species with slight genetic variations. Ricardo Muñoz Zurita's Diccionario Enciclopédico de la Gastronomía Mexicana identifies it as a key ingredient of Cocula birria and traditional Jalisco adobos. SADER includes it among the regional dried chillies with production concentrated in Zacatecas. CONABIO documents its importance as a regional variety of Capsicum annuum within the heritage of native Mexican chillies. Its artisanal production sustains the economy of small producers of the Bajío.

Characteristic ingredients

The puya chilli is a Capsicum annuum grown on the Mexican high plateau. Its fruits are smaller than those of the common guajillo (5-8 cm versus the 10-15 of the guajillo), but they share the elongated, slender shape, the smooth shiny skin and the intense red colour. Its heat is moderate-high (5,000-8,000 SHU), roughly double that of the common guajillo (2,500-5,000 SHU). It contributes a fruity flavour of dried red fruits with a herbal hint, more intense than that of the common guajillo. To use it, it is deveined and deseeded, toasted briefly on a comal and rehydrated in hot water for about 10-15 minutes. It is then blended with tomato, garlic and spices. In Cocula, Jalisco, it is an essential ingredient of traditional birria, where it provides heat and colour without overpowering the flavour of the adobo. It pairs very well with guajillo (which provides flavour), ancho (which provides body) and de arbol chillies (which provide additional heat). It is also the base of puya salsa with roasted tomato.

Cultural significance

The puya chilli is an identity-bearing ingredient of the traditional cuisine of the Bajío and western Mexico, especially of Jalisco, and forms part of the repertoire of traditional Mexican cuisine inscribed by UNESCO as Intangible Cultural Heritage. It is essential in Cocula birria, declared Gastronomic Heritage of Jalisco, where it is combined with guajillo and other chillies to prepare the characteristic adobo. Its production is concentrated in Zacatecas, Aguascalientes and Jalisco, on small family plots that maintain traditional sun-drying techniques. SADER recognises it as a regional dried chilli. In the markets of the Bajío it is sold loose, sometimes classified as 'guajillo puya' or 'mirasol chico' depending on the area. In contemporary cooking, Jalisco chefs such as Juan Cabrera and cooks of the new Mexican cuisine have revalued the puya for its more intense aromatic profile, ideal for modern salsas. It is one of the most underrated dried chillies internationally yet highly prized by traditional Mexican cooks.

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