Among the mountains of Oaxaca grows one of Mexico’s most coveted culinary treasures: the chilhuacle chile, considered one of the most expensive in the country, and its intense flavor makes it unique throughout the world.
As an ingredient with limited production, it becomes an exotic chile that captivates chefs and lovers of traditional Oaxacan cuisine.
Dishes Prepared with Chilhuacle Chile
This ingredient is essential in emblematic dishes of Oaxacan cuisine such as mole negro, as the chilhuacle adds color and an intense flavor that gives it a distinctive touch.
It is also used to cook chicken or beef chilate, a thick stew typical of the Papaloapan Basin region.
It is the secret ingredient in several artisanal salsas, where black, red, or yellow chilhuacle are used to accompany meats or tortilla chips. These salsas are difficult to replicate with other types of chiles.
In some areas of Oaxaca, the chilhuacle is the star of dishes like moles pipiánes.
How much does a chilhuacle chile cost in Mexico?
It is one of the most expensive in Mexico, with prices ranging from 1,500 to 3,000 pesos per kilo, depending on the type (black, red, or yellow), as well as the quality of the harvest.
Its high price is due to the fact that this chile is only grown in specific areas of Oaxaca, primarily in the central valleys and the Cañada region.
The chilhuacle is a demanding chile; its cultivation depends on a very specific climate and traditional agricultural techniques that require meticulous care. This complexity in its production makes it one of the most coveted ingredients on the market, attracting renowned chefs, traditional cooks, and haute cuisine restaurants seeking an unparalleled flavor.
Therefore, the chilhuacle is a symbol of culinary heritage, Oaxacan identity, and agricultural culture. Have you tried it?
Source: oaxaca.eluniversal
