Along with corn and beans, chillies form the basic gastronomic trilogy that is key in Mexican cuisine. Chillies are sometimes used in recipes to add spice, sometimes texture and always flavour. Such is our love for chillies in Mexican kitchens that many fresh chillies have an equivalent dried version equally tasty.
Chile Ancho is known as Chile Color, Chile Colorado, Chile Ancho Chino, Chile Pasilla Rojo depending on the region in Mexico. In its fresh form it is a type of Poblano pepper that once it ripens it turns into a red colour. To make Chile Ancho, the Poblano peppers are left to rippen in the plant until they are red in colour; they are then sun dried. The texture of te skin of this chillie is soft, bright and corrugated; its flavour fruity and its spice is mild.
Chile Mulato is made also from Poblano peppers but a darker variety – one that is hardly ever sold fresh as farmers prefer to dry it and sell it as Chile Mulato. When its dried, the color is dark brown with a hint of red. The difference between Chile Ancho and Chile Mulato is a couple of genes that make them mature into their distinctive colours – though when in doubt, it is Chile Mulato the darker lf the too.
Chile Pasilla gets its name due to its dark and wrinkled skin akin to a prune or raisin; but it is also known as “Chile Mixe” y “Chile Negro”. When this chilli is fresh, it is Chile Chilaca which comes from the north of Mexico. Chile Pasilla is mild in spice but with plenty of flavour, almost fruity and smoky at the same time. Given its importance in many dishes, its nutricios content and healing powers, the Chile Pasilla is part of Mexico’s basic basket of goods for families.
Now you might be wondering, so why these three chillies are important. While they are used in many dishes, they blend their flavours to create the iconic dish mole the family’s own recipe variation.