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El chile, una herencia gastronómica

Chili, a gastronomic heritage

They say that a Mexican who respects himself asks for the spicy one, and if you have eaten in the company of a foreigner who is not used to chili, the question they usually ask is why do we like to suffer? The reality, according to different scientific studies, is that just as we enjoy the feeling of danger when getting on a mechanical game, jumping out of a plane in flight, the feeling of fear and anxiety when watching a horror movie, we also enjoy the heat of chili the same way.

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El chile, una herencia gastronómica

The 8 dry ingredients that cannot be missing in a Mexican kitchen

We know that there are basic ingredients of our gastronomy that yes or yes should be in your pantry, but it is always good to have options that do not require refrigeration and that you can cook easily, in addition to adding a lot of flavor to your dishes.

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El chile, una herencia gastronómica

The Guajillo chili and its origin

Its scientific name is Capsicum Annuum and when fresh it is Mirasol, although its most common use in Mexican cuisine is in its dehydrated form. The name of this popular chili comes from the Nahuatl "huaxin" and has several names depending on the state; red chilaca chili in the state of Mexico, three veins chili in San Luis Potosí, mirasol (regardless of whether it is dry or fresh) in Jalisco, Cualachero chili in Colima.

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