Chiles Capones

History & Origin

Chiles capones are a traditional dish from north-central Mexico, particularly popular in Zacatecas, Aguascalientes and San Luis Potosi. The term 'capon' refers to the chiles having been stripped of their seeds and veins, leaving them 'castrated', which significantly reduces their heat and allows the sweet, earthy flavour of the dried ancho chile to manifest fully. This preparation has roots in colonial-era convent cuisine, where nuns developed refined techniques for working with dried chiles. In Zacatecas, chiles capones are a Lenten dish par excellence, as the cheese filling makes them substantial for days of abstinence. The Zacatecan version preferably uses ancho chile for its natural sweetness and generous size. Unlike traditional stuffed chiles that are battered with egg, capones are simply served in a light tomato sauce, allowing appreciation of the cured chile texture and melted cheese creaminess.