Summary

Pasilla Oaxaca chiles, exclusively cultivated in the hilly Oaxaca region of southern Mexico, are a unique and essential addition to any spice enthusiast's collection. These chiles are celebrated for their robust smoky flavor, which is more pronounced than that of the chipotle, yet they possess a heat that is pure, sharp, but not overpowering.

History

Pasilla Oaxaca chiles have a long history in the cuisines of southern Mexico, particularly in the Oaxaca region where they are exclusively produced. The name 'Pasilla' translates from Spanish as 'little raisin', an allusion to the dark, wrinkled skin of the chiles and their slightly sweet undertone. Historically, these chiles have been used in a variety of traditional Mexican dishes, from rich moles to hearty stews, providing a signature smoky flavor that is hard to replicate with any other spice.

In Oaxaca, the pasilla Oaxaca is prized for its depth of flavor. This has led to its integral role in local gastronomy, distinguishing Oaxacan cuisine from other Mexican regional cuisines by its complex layers of smokiness and subtle heat, making it a staple in local kitchens and an intriguing find for culinary explorers.

Why We Love It

Pasilla Oaxaca chiles have an unmistakable smoky essence and a refined heat that complements other flavors. Whether tossed into a Latin-style bean dish or a slow-cooked stew, these chiles infuse meals with deep flavor.

The More You Know

These chiles are indigenous to the Oaxaca region of Mexico, where they're traditionally dried and smoked, giving them their distinctive taste.