Confused about how they change flavors? Don’t worry! In our Cardia Puebla Cooking Class, you will touch, smell, and prep these exact chilies under the guidance of our English-speaking chef.
Dried Chilies
Mild (1,000 – 2,500 SHU): Mole Poblano Cooking Class
Ancho chili, made from dried ripe poblano peppers, is one of the most iconic ingredients in traditional Mexican cuisine. With its deep reddish-brown skin and mild heat, it offers rich notes of dried fruit, coffee, and subtle smokiness. A staple in dishes like mole poblano and enchilada sauces, the ancho adds complexity and warmth without overpowering heat. In our Puebla cooking classes, you’ll master the art of cooking with this essential chili that bridges flavor and history in every dish.
«You can learn how to use these ingredients from scratch in our Puebla Cooking Class with Lety Vergara».
Moderate (3,000 – 10,000 SHU)
Chilpotle chili—a smoked, dried jalapeño—is prized in Mexican cuisine for its rich, smoky flavor and medium heat. Often made from fully ripened red jalapeños, it’s used to deepen sauces, soups, and stews with a bold, earthy intensity. Different from the meco variety, the more common morita chilpotle is smaller, darker, and softer, offering a slightly fruitier profile that enhances salsas and marinades. Learn how to distinguish and cook with both kinds in our Puebla cooking classes, where tradition meets technique in every bite.
Moderate (3,000 – 10,000 SHU)
Guajillo chili, often confused with Puya, is a key player in Mexican cuisine—especially in stews, sauces, and marinades. Always paired with other chilies to build depth of flavor, Guajillo offers mild to moderate heat with sweet and berry-like undertones. It comes in three main varieties: Guajillo Ancho (mild and smooth), Guajillo Chico (medium heat), and Puya (the spiciest). When a Mirasol chili is dried, it becomes a Guajillo, recognized by its reddish-brown skin and tapered shape. Interestingly, the smaller the chili, the stronger its kick—making the Puya variety particularly bold.
Moderate (3,000 – 10,000 SHU): Mole Poblano Cooking Class
Chilpotle meco, a dried and smoked jalapeño pepper, is a cornerstone of traditional Mexican cuisine, especially in Puebla. With its earthy, smoky flavor and medium heat, this distinctive chili is essential in iconic dishes like adobo sauces, tamales, and slow-cooked meats. Unlike its darker cousin the morita, the meco variety is tan, leathery, and aged longer for a deeper complexity. Learn to cook with authentic chilpotle meco in our immersive Puebla cooking classes, where we celebrate the rich flavors of Mexico’s culinary heritage.
«You can learn how to use these ingredients from scratch in our Puebla Cooking Class with Lety Vergara».
Mild (1,000 – 2,500 SHU): Mole Poblano Cooking Class
Mulato chili is a dried poblano pepper with deep brown skin and rich, complex flavor notes reminiscent of chocolate, dried fruit, and licorice. Milder than other dried chiles, it’s essential in the famed mole poblano and other traditional sauces from central Mexico. Its smoky-sweet taste brings warmth and depth to stews, marinades, and tamales. Discover how to cook with authentic chile mulato in our Puebla cooking classes, where each ingredient tells a story of Mexico’s culinary heritage.
«You can learn how to use these ingredients from scratch in our Puebla Cooking Class with Lety Vergara».
Mild (1,000 – 2,500 SHU): Mole Poblano Cooking Class
Pasilla chili, also known as ‘little raisin’ for its dark, wrinkled appearance, is a dried form of the chilaca pepper. With mild to medium heat and notes of dried fruit, cocoa, and herbs, it’s a key ingredient in traditional Mexican sauces like mole negro and enchilada salsas. Its smooth flavor profile makes it perfect for balancing complex spice blends in stews and marinades. Explore the rich culinary traditions of Puebla by cooking with authentic chile pasilla in our immersive classes that bring heritage to the table.
«You can learn how to use these ingredients from scratch in our Puebla Cooking Class with Lety Vergara».
Fresh Chilies
Spicy (10,000 – 23,000 SHU)
Chilaca chili is a long, dark green chili with mild heat and a distinctive earthy taste that deepens as it matures. When dried, it becomes the pasilla chili, one of the essential ingredients in classic Mexican cuisine. Fresh chilacas are ideal for roasting, stuffing, or slicing into rich sauces, adding subtle heat and depth to traditional dishes from Puebla and beyond. Explore the full flavor journey from chilaca to pasilla in our Puebla cooking classes that honor Mexico’s culinary roots.
Spicy (10,000 – 23,000 SHU)
Chiltepin chili, often called the ‘mother of all chili peppers,’ is a tiny but fiery wild pepper native to Mexico. These round, reddish berries pack an intense, smoky heat that builds quickly and fades fast—making them ideal for salsas, pickles, and seasoning blends. Traditionally harvested from the wild, chiltepines are cherished for their ancestral roots and bold flavor. Join our Puebla cooking classes to explore how this ancient chili adds depth and tradition to Mexican cuisine, one fiery bite at a time.
Moderate (3,000 – 10,000 SHU)
Jalapeño pepper is one of Mexico’s most iconic chiles, celebrated for its bright green color, crisp bite, and medium heat that complements a wide range of dishes. When fresh, it adds zing to salsas and garnishes; when smoked and dried, it transforms into the chipotle, a key player in adobos and stews. Native to Veracruz and widely used in Puebla, this versatile chili bridges tradition and modern Mexican cuisine. Discover how to elevate flavor with jalapeños in our hands-on Puebla cooking classes that honor authentic taste and technique.
Moderate (3,000 – 10,000 SHU)
Mirasol chili, meaning ‘looking at the sun,’ is a bright red, wrinkled pepper known for its fruity flavor and medium heat. Often used fresh or dried (when it becomes the guajillo), it’s prized in Mexican cuisine for its vibrant color and tangy depth, especially in marinades, salsas, and adobo sauces. With notes of berry and green tea, mirasol chiles offer a unique balance of brightness and warmth. In our Puebla cooking classes, you’ll explore how this sun-loving pepper adds nuance and tradition to every dish.
Mild (1,000 – 2,500 SHU): Chiles Rellenos Cooking Class, Chiles en Nogada Cooking Class
Poblano pepper is a large, heart-shaped chili native to Puebla, known for its mild heat and rich, vegetal flavor. When fresh, it’s ideal for stuffing in dishes like chiles en nogada and chiles rellenos, offering a balance of subtle spice and savory sweetness. When dried, it becomes the ancho chili, deepening in color and flavor. This versatile pepper bridges everyday cooking and festive tradition in Mexican cuisine. Experience its culinary magic firsthand in our Puebla cooking classes that celebrate Mexico’s regional flavors.
«You can learn how to use these ingredients from scratch in our Puebla Cooking Class with Lety Vergara».
Spicy (10,000 – 23,000 SHU)
Serrano chili is a vibrant green pepper with a crisp texture and bold, lingering heat—hotter than a jalapeño but equally essential in Mexican cooking. Often used fresh in salsas, sauces, and garnishes, its clean, spicy kick adds brightness to everything from tacos to eggs. Native to the mountainous regions of Puebla and Hidalgo, this chili embodies the fresh intensity of traditional Mexican cuisine. In our Puebla cooking classes, you’ll learn to harness its fiery personality in authentic recipes full of flavor and flair.
