Chiles

Sazonador para Fajitas Homemade fajita seasoning is easy to make and you can adapt the flavor profile to your exact tastes. Mild fruity guajillo peppers form the base, paprika adds smokiness, cumin adds warmth, and arból peppers add as much heat as you would like. Use It On We like to use this seasoning mix [...]

Tangy and spicy Mexican style pickled serrano peppers (chiles en vinagre, chiles en escabeche) with white onion, carrots, and garlic. An easy to make no-cook pickle recipe.

The Raisin Chile If you are cooking Mexican, you will be using many types of chiles both fresh and dried. The pasilla chile, a chilaca chile that has been dried, is a staple in Mexican cooking. It serves as the base of a wide variety of sauces, salsas, and stews. The name pasilla refers to the [...]

A Mild, Slightly Sweet Dried Chile If you are cooking Mexican, you will be using many types of chiles both fresh and dried. The ancho chile, a poblano chile that has been dried, is a staple in Mexican cooking. It serves as the base of an infinite variety of sauces and salsas. Ancho means wide. Therefore, [...]

A Festive Dish in the Colors of the Mexican Flag We make our chiles en nogada based on an old family recipe from Yuriria, Guanajuato that dates back at least until the 1950s. Chiles en nogada are meat stuffed poblano chiles bathed in nogada, a walnut cream sauce and garnished with pomegranate seeds and parsley. [...]

Pork Stuffed Poblano Chiles Chiles Rellenos are one of the best known and loved Mexican foods. Chile relleno translates as “stuffed chile.” If you have never had them, they are Poblano chiles that are stuffed with pork, beef or cheese and then are battered and fried and served covered in salsa roja. Heaven on a plate. Don’t [...]

Poblano Chile with Cheese and Cream Rajas con queso (Pronounced ra-HAS con KAY-so) is a taco filling made with fresh Poblano chile, a mild green chile typically used for chiles rellenos, rajas, and crema de poblano. This dish is served throughout Mexico. Rajas con Queso on Corn Tortillas Fresh Poblanos are the foundation of the [...]

Poblano Chiles Poblano chiles are a mild green chile typically used to prepare chiles rellenos, rajas con queso, and crema de poblano. They need to be roasted and peeled before cooking to remove the tough outer skin which is difficult to digest. Roasting also adds flavor. Fresh Poblano Chiles Roasting Methods Roasting Poblano peppers on a gas stove is [...]

The Striped Chile Chile rayado means “striped chile” due to the naturally occurring light-colored ridges. It is a member of the jalapeño family although it is much hotter than a typical jalapeño. The town of La Misión in the state of Hidalgo is the sole region where chiles rayados are grown. Chile Rayado an Heirloom Variety from La [...]

Serrano chiles [Pronounced say RON oh] are fresh green chiles typically used to add flavor and heat to salsas and other dishes. It has a bright, sharp taste and is quite hot.  Serrano chiles appear in so many dishes it’s hard to imagine Mexican cuisine without them. Serrano Chiles Serrano chiles look like skinny mini jalapeño [...]

The Chile Guajillo – One of the Most Popular Chiles in Mexico Guajillo chiles [pronounced gwa-HEE-yo] are dried chiles used throughout Mexico as a base for rich salsas and sauces. They add a complex fruity flavor with little burn. Cooks will add other chiles such as the chile de árbol to bring up the heat in [...]