Mexico

Discover the diversity of different chilli flavours and hotness

Strongly-flavoured maize flour for tortillas, tamales, antojitos and gorditas.

A mellow, sweet, and chocolately chilli often used in mole sauces. 

Bitter chocolate notes and citrus heat - great in tomato sauces and meat marinades

Bring grapey green pepper flavours to salads, garnishes and moles

Bring gentle spiciness to rice dishes, stews and salsas

Stuff whole chillies, or use in moles and enchilada sauces

Bring a sweet-smoky heat to adobo sauce, moles, soups and salsa

Strong wood-smoke flavours and mild heat. Great in stews, soups and marinades

Add a tiny pinch for spicy cowboy beans and enchilada sauces

Strong wood-smoke flavours and mild heat. Great in stews, soups and marinades

Bring a sweet-smoky heat to adobo sauce, moles, soups and salsa

Bring grapey green pepper flavours to salads, garnishes and moles

A mellow, sweet, and chocolately chilli often used in mole sauces. 

Use in moles and enchilada sauces, or fill and use whole

Beautiful pink beans - great for fiery, cowboy beans

For rich, earthy bean dishes

For colouring and flavouring soups, marinades and cheeses

Pungent Mexican herb, added to most bean dishes

Complex perfume comes to life in cooking as an ingredient in cocktails and desserts

Add the lemon-liquorice flavours to salad dressings, soups and stews

Pungent Mexican herb, added to most bean dishes

Complex perfume comes to life in cooking as an ingredient in cocktails and desserts

Sweet sap from Mexican, cactus-like plant. Great on pancakes, in cocktails and oatmeal flapjacks.

For steaming tamales, wrapping fish, or  parcels of cochinita pibil

For traditional, champurradas hot chocolates

For spiced hot chocolate or coffee and savoury dishes

Young cactus shoots used in Mexican salads, soups and stews

Jalapeño and tomatillo-based condiment for huevos rancheros, steaks and burgers

Stuff and bake, or deep-fry in breadcrumbs for 'poppers'

A spicy, chocolate, pepper paste for spooning over cooked meat

Unique tomato-like fruit used in Mexico’s famous salsa verde

Inky black paste made from a smoky fungus, used in Mexican stews and sauces

Diana Kennedy's groundbreaking work on Mexican cuisine