Chile trompa: the fresh chilli of the Huasteca

What is it?

Chile trompa is a variety of fresh chilli native to the Huasteca region, which covers northern Veracruz, southern Tamaulipas, eastern Hidalgo, eastern San Luis Potosí and parts of Querétaro and Puebla. Its name comes from its elongated, slightly pointed shape, which recalls the snout (trompa) of an animal. It belongs to the genus Capsicum annuum, is medium-sized (8 to 15 centimetres), has thin walls and is bright green when immature, reddish when ripe. Its heat is moderate, between 8,000 and 15,000 Scoville units, slightly higher than the jalapeño. It is a fundamental ingredient of zacahuil — the giant Huastec tamale —, of regional Huastec salsas, of enchilados with cecina and of peasant stews such as cuyabo and Huastec chichilo. It is grown in family gardens and small plots, forming part of the Huasteca milpa system.

Origin and history

Chile trompa is a criollo variety with documented presence in Huastec cuisine since pre-Hispanic times. The Téenek (Huastec), Nahua and Otomí peoples of the region have grown it for centuries as part of the milpa system, interspersed with maize, beans and squash. CONABIO includes it in its inventories of Mexican criollo Capsicum for its cultural and genetic value. Although it does not appear in the best-known colonial recipe books, the ethnobotanical studies of Robert Bye and Edelmira Linares document it as part of Huastec agricultural heritage. Its central use in zacahuil — considered one of the largest and oldest tamales in Mesoamerica — attests to its historical regional importance. Zacahuil is described in 18th-century chronicles as a ceremonial dish of weddings, religious festivities and Huastec patronal feasts. In the 20th century, SADER and INAH have promoted its rescue within the programmes of traditional Huastec cuisine and the preservation of Mesoamerican biodiversity.

Characteristic ingredients

Chile trompa measures between 8 and 15 centimetres long and 2 to 3 wide, with an elongated shape, thin walls and smooth, bright green skin that turns deep red when ripe. Its thin wall makes it cook quickly and ideal for grinding into fresh salsas. It is mainly used green in Huastec cuisine, although the ripe red version is also appreciated. For zacahuil it is mixed with chile ancho, guajillo and other dried chillies in the adobo that seasons the maize masa and the pork. In fresh molcajete salsas it is ground with tomato, garlic and salt to accompany bocoles, Huastec enchiladas, cecina and broths. Its close botanical relatives are the jalapeño and cuaresmeño chilli, although the trompa is finer and thinner-walled. It is distinguished from the chile pico de paloma or pico de pájaro by its larger size and wider shape at the base, ending in a point.

Cultural significance

Chile trompa is one of the gastronomic symbols of the Huasteca region, a biocultural zone shared by six Mexican states where the Téenek, Nahua, Otomí, Totonac and Pame peoples coexist. Its central role in zacahuil — a giant Huastec tamale cooked in an earth oven and considered national gastronomic heritage — gives it an exceptional identity value. SECTUR promotes zacahuil and chile trompa as tourist attractions of the Veracruz, Hidalgo and Potosí Huasteca. Festivals such as the Zacahuil Fair in Aquismón, San Luis Potosí, attract national and international visitors and stimulate the rural economy. CONABIO includes chile trompa among the priority plant genetic resources for conservation, given its role in the Huastec diet and its ancestral cultural value. Its preservation is linked to the work of Huastec peasants who keep the traditional milpa system alive after millennia.

Frequently asked questions

What is the difference between chile trompa and chile jalapeño?

Both are Capsicum annuum, but chile trompa is longer, more elongated and with thinner walls than the jalapeño, which makes it easier to grind into fresh salsas. The jalapeño is fleshy and lends itself to pickling or stuffing, while the trompa is typically regional Huastec and is used fresh to season zacahuil, salsas and stews.

How spicy is chile trompa?

Its heat ranges between 8,000 and 15,000 Scoville units, moderate to high, slightly higher than the jalapeño and below the serrano. It is a direct, clean heat, without bitter notes, which pairs well with the natural sweetness of maize and the fat of pork, basic ingredients of traditional Huastec cuisine.

Which dishes use chile trompa?

It is an essential ingredient of zacahuil, the giant Huastec tamale. It is also used in fresh molcajete salsas with tomato and garlic, in Huastec enchiladas with cecina, in stuffed bocoles, in cuyabo (a meat and maize stew) and in regional broths. It is typical of the Veracruz, Hidalgo, Potosí and Tamaulipas Huasteca, where it forms part of the everyday family recipe book.

Where is chile trompa grown?

It is grown in the Huasteca region, which covers northern Veracruz (Tantoyuca, Pánuco, Tempoal), eastern Hidalgo (Huejutla), eastern San Luis Potosí (Aquismón, Tamazunchale) and southern Tamaulipas (El Mante). It grows in family gardens and small plots as part of the milpa system, interspersed with maize, beans and squash.