Rich in vitamin C and fiber, it stands out for not being spicy and giving dishes a special flavor
Chili is one of the staple foods in Mexico and is part of the culinary and gastronomic tradition of the country. Its production reaches 4.49 million tons per year, of which 2.11 million are destined for export.
Among the immense variety of chiles in the country, there is one that stands out above the rest, the poblano chile. (annual pepper). In addition to being the most consumed, it is the main ingredient in chiles en nogada, a typical dish for the Independence festival, which takes place in September.
The poblano pepper receives this name because evidence of its cultivation has been found more than 6,000 years ago in the Tehuacán Valley.in the state of Puebla, located southeast of Mexico City.
Although the main characteristic of the chili is the sensation of spiciness that it generates, the poblano chili stands out for not being spicy, although it has a special flavor that is used in various preparations. As a general rule, these dishes include “a la poblana” in their name, alluding to the presence of this chili.
It is a variety with great length, since it reaches between 16 to 18 centimeters long and 6 centimeters wide approximately. It has a dark green color, it is fleshy and ideal for stuffing, because its interior is conical and spacious once the chili seeds are removed..
It is rich in vitamin C and fiber, helps control blood cholesterol levels and has antioxidant properties thanks to capsaicinalthough they are usually lost during preparation if they are subjected to high-temperature cooking.
Once dry, it will be given a new name depending on the color it takes. Thus, if it turns black, it will be known as “mulatto chili”and if it turns reddish, it will be called “wide chili”which is one of the main ingredients of mole and the most important traditional sauce in Mexico.
Chiles en nogada, a typical dish of the gastronomy of Puebla that was originally prepared by the nunstake advantage of seasonal ingredients to represent the characteristic colors of the Mexican flag: green, as a result of parsley; white, due to the sauce made with nuts; and red for pomegranate.
The ideal season for its consumption is in summer, specifically, from July to September, the latter being the month with the highest demand.
Step-by-step recipe: VEGETABLE CURRY
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