I don't know about what regions in mexico use what type of chiles but i think for the most part mexico uses a lot of ancho chiles for their mole. They also use pasilla and chipolte quite a bit. I think chile de arbol is used a lot in hot sauces of mexico. If you want a really good authentic cookbook for mexico than pick up any of Rick Bayless's cookbooks. They are excellent and very authentic.

Ncage

Dean,

There is a slim chance they might have access to species C. pubescens. Local names might be rocoto, manzano, canario, perón, locoto or others. Thick-fleshed with black seeds. They will make you happy!

Friends in southern Texas and California report imported manzanos occasionally show up in their markets.

jt

I would hope your relatives get president Fox's blessing b/4 attempting to import chili seeds to the U.S. :)

With any luck customs won't find the seeds. They can always dig a tunnel under the border. :)
On the other hand, if they brought in 2 tons of marijuana it would probably go un-noticed. :)

Just kidding.

Rhody- You may be kidding but you speak the truth. Dean- I don't think the Mexican side will care but US customs might. You might even have better luck mailing them.

If you want a chile that is used traditionally in the state of Colima, ask your relatives for chilacate. It is a dried chile, used in similar ways to ancho and guajillo peppers.

Also, I believe that the local name for C. pubescens is perón (at least that's what is called in nearby Michoacan). Otherwise, it's likely to be manzano.

Calicap, is this the pepper you are referring to? Named Pasilla Bajio, also called "chilaca" in it's fresh state.
I grew them last year and they make a great seasoning pepper.

{{gwi:1146288}}


It is also known as "chile negro." 8 to 10 inch long cylindrical peppers w/ thin walls; dark green ripening to dark brown. They have less than 250 Scoville units and are mainly used dried for their rich, smoky flavoring in sauces.

Wow...that is interesting looking pepper. Where can I get some seeds for it?

In Guanajuato where they grow lots of them

Fresh Chile Negro = Chilaca
Dried Chile Negro = Pasilla

lil_rhody: Chilacate is a dried chile used in Jalisco and Colima, and it is broader than the chilaca/pasilla you show. Also, the color is not as dark (it's more like the color of raisins), it has a slightly sweet taste and it's sometimes mild, but it can also be fairly hot. Unfortunately, I have no pictures to show.

sanj; Pasilla Bajio is fairly common and can be found at Tomato Growers, Penya Seeds, The Great Chili Farm, etc.
I purchased mine from Tomato Growers. They are a flavorful pepper that turns a dark raisin color when matured and are great dried, crushed and mixed w/ other seasonings. I grew them last year for the first time and they will remain in my garden for years to come.

I should have mentioned that Pasilla in Spanish means "Little Raisin".

Interestingly, I was only able to find this out about Chilacate peppers. It may be worthwile at that to have someone bring seeds back from Mexico.