Date of publication 26/08/2019
Mexican Cuisine The spiciest chilis of Mexico: a journey through flavor
Everything about mexican Cuisine Chili peppers Spicy and its place in local gastronomy.
Mexico is synonymous with cultural and gastronomic wealth. It is a land of grasshoppers and ant larvae (escamoles), a land of chili peppers, mezcal, and mariachis. It is a paradise of spice because, for a Mexican, a meal without spice is a meal without flavor.
As we will see, spicy chilis are a fundamental element of Mexican gastronomy and a culinary experience every traveler must try. There are more than 60 types of Mexican peppers; some of them are so extreme they even hold a place in the Guinness Book of World Records. If you dare to try them in person, remember that Iberostar offers All-Inclusive resorts in Mexico, where you can enjoy an unforgettable stay in this country full of intense flavors. What are you waiting for to travel and try them? Below we show you the 10 spiciest chilis in Mexico:
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HABANERO
The spiciest of all Mexican chilis. In fact, a variety of the habanero chili is listed in the Guinness Book of World Records as the spiciest chili in the world. Common in Yucatan, its green color turns orange as it ripens, and its rounded shape doesn't make it look terrifying at first glance. But the reality is that two drops of its juice can give any adventurous soul a very rough time. Furthermore, it is said that the habanero chili helps release endorphins and has many properties for longevity.
Spice level: EXTREME
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PIQUÍN
Known in some areas of Mexico as the 'flea' chili due to its small size, this is another heavyweight in the spice world. This little devil, oval-shaped and green, is native to the state of Tabasco and is used in hundreds of traditional dishes, soups, tortillas, empanadas, or panuchos. Its flavor is somewhat earthy and slightly citrusy, which is why it is even used in mixology.
Spice level: VERY HIGH
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CHILE DE ÁRBOL
It gets its name because the plant it comes from is the tallest of its species, although it is also known as "guindilla" or "alfilerillo". It is one of the most versatile spicy peppers in Mexican gastronomy. This green and elongated chili has a quite considerable degree of heat, which is why it is used to give some rock & roll to salsas that aren't meant for just any palate. As a taquera salsa, the chile de árbol earns its respect in the realm of undomesticated spice.
Spice level: HIGH
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CHIPOTLE
Without a doubt, this is another heavyweight of Mexican spice and the king of dried chilis. Chipotle is made from a variety of jalapeño that has been smoke-dried, giving its flavor an irresistible smoky nuance. This type of chili is increasingly being used in haute cuisine. Its smoky touch makes it a frequent visitor in dishes where beans or mole take center stage.
Spice level: HIGH
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SERRANO
This Mexican pepper is a jewel in Mexican cuisine. This small chili measures between 2 and 4 centimeters in length and is characterized by its moderate yet noticeable heat. Its fresh flavor is an essential seasoning in countless Mexican dishes, from salsas to stews and tacos. The serrano chili is a favorite in Mexican cuisine due to its versatility and unique flavor.
Spice level: MODERATE
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JALAPEÑO
The most international chili originates from the state of Veracruz, in the city of Xalapa. Elongated in appearance, it has an intense aroma, moderate heat, and a bright green color that turns red as it ripens. Its fleshy texture has made it a favorite among more westernized Mexican chilis, used in stuffings, tamales, and salsas, both raw and cooked. Its marriage with cheddar cheese is the holy grail of Tex-Mex cuisine.
Spice level: MODERATE
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GUAJILLO
A fundamental condiment in any self-respecting traditional kitchen and the seventh on our list of the spiciest chilis in Mexico. Larger in size, triangular in shape, and with a toasted red color, it is the result of dehydrating the mirasol chili, very common in the state of Zacatecas. Being a dried chili, it is not consumed raw; instead, it is used as a seasoning for cooked dishes like stews, moles, and above all, meat marinades (adobos).
Spice level: MODERATE
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CASCABEL
It belongs to the family of dried chilis and is one of the most curious. When shaken, the seeds inside mimic the sound of a sleigh bell (cascabel), hence its name. Among its many applications in Mexican cuisine, cascabel can be found in many taco salsas that require a moderate kick. Cascabel chili salsa is one of the best allies for pork.
Spice level: MEDIUM/MODERATE
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GÜERO
This is not a single type of chili, but rather the name given to certain long, yellowish chilis found in areas like Yucatan or Oaxaca, sometimes under different names like "cristalino" or "chile de agua". They are the perfect extra to accompany stews with rice and hearty spoon dishes...
Spice level: MILD to MODERATE
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POBLANO
This is one of the most emblematic and widely consumed chilis in Mexico. Its brownish-green color (red when ripe) and its size of under 14 cm conceal a spicy flavor that is somewhat timid and bearable for an unaccustomed palate. In Mexico, the poblano chili is used both roasted and raw, essential in stews, broths, with tomato salsa, or as taco filling...
Spice level: MILD
cuáles son los 10 chiles más picantes de México, ¿por qué no planificar un viaje para probarlos todos?
