Mexican peppers are often grouped into simple categories. Some are known for heat. Some are known for drying. Some are known for sauces. Puya occupies

Most peppers are identified by appearance, heat level, or color. Cascabel has a different claim to recognition. Shake a dried cascabel pepper and it often

Many people recognize chipotle. Far fewer recognize morita. This is unusual because morita is one of the forms through which chipotle enters Mexican and Mexican-American

Most peppers are identified by species, variety, shape, color, or heat level. Chipotle is unusual because it is identified by a process. A chipotle begins

Many peppers are known for a single identity. A jalapeño is a jalapeño. A serrano is a serrano. Poblano occupies a more complicated position because

Many peppers are discussed as fresh vegetables. Guajillo is usually discussed as a dried ingredient. That distinction is important because it explains why guajillo occupies

Many peppers are recognized in the form in which they are harvested. Jalapeños remain jalapeños. Serranos remain serranos. The ancho pepper begins life as something

  Few peppers are recognized as widely as the jalapeño. Grocery stores carry them year-round. Restaurants place them on nachos, tacos, sandwiches, pizzas, and burgers.

Some peppers deepen food. Others soften into sauces. Chile de árbol serves a different purpose. This pepper is commonly selected when a dish requires direct,

Manzano peppers confuse people the first time they encounter them because they do not resemble the peppers most growers expect from Mexican or Latin American