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Strain of chili (Capsicum)
The chile huacle or chilhuacle pepper (from Nahuatl chilli 'chile' and 'huactli' old) is a variety of Capsicum annuum produced in the Cañada region of
Chilhuacle
Culture of Meal, Centro Scientifico Editore, Torino, Italy, 2006:34–58 "Chilhuacle Negro". Jalapenos Tu Gitana. Retrieved January 2, 2026. Park, Mi-Sung;
List_of_Capsicum_cultivars
Species of flowering plant in the nightshade family
Baca-Castillo, Gustavo Adolfo; García-Morales, Soledad (2017-03-19). "The Chilhuacle Chili (Capsicum annuum L.) in Mexico: Description of the Variety, its
Capsicum_annuum
Spice made from red peppers
Baca-Castillo, Gustavo Adolfo; García-Morales, Soledad (19 March 2017). "The Chilhuacle Chili (Capsicum annuum L.) in Mexico: Description of the Variety, its
Paprika
State of Mexico
with a variety of chili peppers such as pasillas Oaxaqueños, amarillos, chilhuacles, chilcostles, chile anchos and costeños. Epazote, pitiona and hoja santa
Oaxaca
Mexican restaurant in Mexico City
how to prepare his seven-day mole sauce. It is a black mole made with chilhuacle chili. Initially, the leftover mole was served at Pujol, but Olvera began
Pujol_(restaurant)
Restaurant in Oaxaca, Mexico
Its menu items have included chilecaldo (a type of stew cooked with chilhuacle chilli and tamalayota pumpkin, seasoned with Rangpur lime), amaranth soup
Levadura_de_Olla
Culinary traditions of Mexico
pasilla oaxaqueña (red, hot and smoky), along with amarillos (yellow), chilhuacles, chilcostles and costeños. These, along with herbs, such as hoja santa
Mexican_cuisine
Regional cuisine of Oaxaca, Mexico
flavoring agent is the chili pepper, with varieties such as amarillos, chilhuacles, chilcostles, and costeños, but the most distinctive is the pasilla oaxaqueña
Oaxacan_cuisine
Town in Oaxaca, Mexico
kayaking, cabins, camp grounds, and ancient ruins. Cuicatlán is home to the Chilhuacle, or chili huatle pepper, which is in season in late August and September
San_Juan_Bautista_Cuicatlán
Mexican stew
Authoritative culinary sources describe the sauce as combining ancho or chilhuacle chiles with cinnamon, clove, pepper, onion, almond, thyme, oregano, and
Manchamanteles
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