Mexican cuisine is celebrated worldwide for its vibrant colors, bold flavors, and diverse culinary traditions. At the heart of this culinary tradition lies the Mexican pantry – a treasure trove of ingredients that not only defines the country's cuisine but also reflects its rich history and cultural diversity. While there are foodstuffs that are common to pantries and kitchens across Mexico, each region boasts its own unique set of dishes which rely on distinct ingredients and methods of preparation. Nowhere is this more apparent than on the Yucatán Peninsula, where all three states share an incredible modern cuisine born out of the heady fusion of Mexican, Maya, Caribbean and old world (everything from Spanish to Lebanese!) influences. This series will look at the key ingredients of this regional pantry, the ones that you would find represented in almost every kitchen and menu in Mexico’s Zona Maya.

Chiles /chē leis/

It would be remiss to start our journey through the Mexican-Maya pantry anywhere other than with the wide range of chiles that are integral both to a great many dishes and also to the national and regional identity. In a country where even the candies and drinks often have a spicy kick, Maya influenced food is infamous for being particularly fiery. These flavors are created by the use of a number of different chiles, each of which has its own unique profile and heat level.

Chile habanero

*Habeneros are small but powerful chiles which have a delicious fiery & fruity flavour*

Habanero chiles are originally from the Amazon region of South America, however the Yucatán Peninsula is now the largest producer of this variety. They were once considered the hottest chile in the world, but have now been displaced by varieties cultivated specifically for maximum spiciness. Local people say that it is the hottest chile which still retains a pleasant flavor. Habaneros are very popular in local dishes, whether as an ingredient, or simply torn or cut up and added as a garnish. One typical use is in the region’s Xnipec salsa, a fiery take on one of Mexico’s most recognizable dishes, Pico de gallo.

The chiles have a waxy thin flesh and are often green to begin with and then color into a variety of reds and oranges as they mature. Color is not an indicator of heat level, however locals claim that the mood of the farmer who planted/grew the chile or the cook who is using it can make them spicier! When picking a habanero chile, those with shiny and smooth exteriors are usually fresher and spicier.

If you cannot find habanero chiles, scotch bonnet chiles are a good replacement as they have a similar flavor and heat level.

Chile guajillo

*Chiles are often known by different names depending on if the fruit is fresh or dried*

Guajillo chiles are dried mirasol chiles that are a common ingredient in a variety of popular dishes. They have a mild to medium heat and have a rich sweet and fruity flavor. They come in two varieties, with the larger ones tending to be milder and more flavorful.

They are an important ingredient in mole poblano, which is one of the country's most popular dishes. They are also used in a variety of salsas and in marinades for the preparation of meats.

Chile de Arbol

*Chiles de arbol are known by various names, and used fresh, dried or powdered*

Chiles de árbol or tree chiles are a small, thin, red chile variety, which are used fresh, dried or powdered. They are sometimes also known as bird’s beak chiles. They are used both in cooking and sometimes in decoration, as they do not lose their vibrant red color as they age or are dried. They are a common ingredient in salsa roja and salsa macha, both of which are popular accompaniments to the antojitos or small plates, such as panuchos or salbutes which are popular throughout the Yucatán Peninsula.

Common substitutions include guajillo chiles or cayenne pepper which comes from the same chile family.

Chile poblano

*Poblano’s owe their name to Puebla, in whose cuisine they feature heavily*

Poblano chiles are one of the most versatile chiles in the Mexican pantry. These large fruity peppers are usually mild in flavor, although can sometimes pack a surprising punch, particularly when they ripen from green to red. They are closely related to the sweeter mulato chile pepper, which can be used as a substitute.

They are often cooked whole, and stuffed with a variety of ingredients and known as chile relleno. One of Mexico’s most popular festive dishes, chiles en nogada, which uses ingredients to mimic the colors of the Mexican flag, features the poblano as its centerpiece. They are also a key ingredient in mole poblano.

Chile ancho

Ancho chile is the name given to dried poblano chiles and comes from the Spanish word for wide. They have a dark color and a rich chocolatey and smoky flavor which they lend to the variety of salsas they are used in. Their flavor is often described as being reminiscent of raisins. As well as salsa and adobos (chiles or other ingredients preserved in a flavorful stock filled with spices and herbs), they can be ground down and used in rubs to add a pleasant mild flavor to meats and vegetables. They are also an important ingredient in the distinctive Maya dish chirmole, which is known for its dark color and complex flavor.

Chile pasilla

Not as commonly found in the region’s kitchen as the other chiles on this list, chile pasillas are a dried chile which is often incorrectly labeled as a poblano chile in the United States. They are dark in color, and some varieties can be almost jet black, such as those popular in the state of Oaxaca and used in mole negro. They are most commonly used as a mild chile in sauces and fish or seafood dishes. They also work well in dishes that contain fruit.

Chile serrano

One of the most widely used chiles in Mexican cuisine, the serrano chile, is a large fruity pepper which matures into a variety of colors. It is usually used raw and has a spicier flavor than the other chiles on this list except the habanero. It is thick and fleshy and is easy to dice, making it ideal for pico de gallo and other salsas.

Chile jalapeño

*Jalapeños are named for the city of Xalapa in Veracruz*

The use of jalapeño chiles in cooking in the area of modern Mexico predates the arrival of the Spanish, with records showing their cultivation and use by the Aztec civilization. They are usually green in color and can vary greatly in heat intensity. They are very flavorful and can be used in a great variety of ways, from inclusion in salsas, served chopped or whole as a garnish or sauteed and and served lightly salted as chiles toreados.

Chile chipotle

*The process of drying & smoking jalapeños changes the flavour profile of the chile*

Chipotle chiles are dried and smoked jalapeños. The chiles are left to overripe and become red before harvesting. They have a warm earthy flavor which makes them well suited to mild to moderate salsas, such as the one used to prepare salchichas enchipotladas and for use in adobos as well as braising liquids for meats.

As well as finding these chiles in dried form, it is also common for pantries to have canned chipotle chiles, often in an adobo, ready to be added without the need to rehydrate and prepare.

On top of these common chiles, there are many others available in Mexican stores and markets, and specific dishes may call for the use of a number of different varieties at the same time.

Check out the recipe section of our blog page for some great recipes from the Zona Maya and beyond, and check back for the rest of our series on the Mexican-Maya pantry.

If you want to sample the unique flavors of the Mexican Caribbean, the best place is in the kitchens of our local families. Na’atik’s MaS (Maya and Spanish) immersion students stay with local families during their time with us, sharing three meals a day with their host family. To find out more about how you can improve your language skills and experience the real Mexico, visit our immersion page or send our team an email at mas@naatikmexico.org today.

The Mexican-Maya Pantry - Part One: Chiles