The Hottest Chills In Mexico
One of the common things to do in Mexico is to sample the local chili peppers, so make sure to not leave the country without doing so!
For those who aren’t fans of spicy food, know that “it’s not hot” might indicate “it’s extremely hot.” If they warn you that something is “very hot,” you probably shouldn’t try it unless you’re looking for a mouthful of pure fire. There is a wondrous love for fiery cuisine across the land. Peppers are consumed by all age groups, and spices are included in everything from candy to beverages to pharmaceuticals. If you’re going towards the Riviera Maya, we’ve compiled a list of the worst peppers in Mexico, from most minor to most dangerous, in case you get a taste for the fiery stuff. If you are feeling adventurous, you should try them out.
In Mexican cuisine, these cayenne peppers are a prized ingredient. It may be used in various dishes because of its distinct flavor and moderate spiciness. Chiles en Nogada, which features poblano peppers, is a classic Mexican meal. The stew supposedly originated when the nuns of the Santa Monica monastery in Puebla were tasked with preparing their best meal to honor the independence leader Agustin de Iturbide on his birthday. The dish was served in a manner that reflected the colors of a Mexican flag.
You might find the serrano relatively mild if you’re used to spicier peppers. The chili was traditionally grown in the sierras of the country’s center, thus the name. You may use it to make sauces and stews or eat it raw; if you need to get used to spicy cuisine, try adding a little salt.
You can get this chili at every market in Mexico because it is so popular there. Most often, it is used to flavor sauces and stews. Although not very spicy, some varieties will send you scrambling for a milk glass if you eat them on their own. So you should exercise caution and not treat them flippantly.
Due to its tiny stature, the chiltepín is also known as flea chili. Don’t be misled, though; they are among the hottest peppers in Mexico, so we need to proceed with caution. Dried cayenne pepper is commonly used as a condiment because of its subtle heat to cuisine. Earaches, coughs, gastritis, and even the evil eye are some conditions used to treat Sonora, making it a unique medicine.
If you’ve read this far, you’re already aware of the dramatic increase in heat from the previous chilies. This chili is often eaten fresh since it is meaty and has a heat level comparable to that of the habanero. It gets its name from the Spanish word for an apple tree, and there are two types: green apples that turn yellow and red apples that turn brown as they ripen (Manzano). Some say that the hotter the chili, the more yellow it is. You can have it fresh, in pickles, marinades, or just sliced and put on a taco with some onion.
Last but not least, we have the habanero, the hottest chili throughout Mexico, and deserve awe even from typical consumers. Originating on the Yucatán peninsula, this fiery pepper is a staple of Mexican cooking and has been shown to not trigger gastritis in humans. It goes well with various sauces and dishes, but some individuals are bold enough to try it.