How Did Chili Peppers Come to Play Such a Significant Role in Mexican cooking

Chili peppers are often used as a stand-in for Mexican food. In fact, they give many Mexican foods a distinctive flavor.   

However, how did chili peppers come to play such a significant role in Mexican cooking? The three components of the solution are simultaneously chemical, historical, and cultural. In this blog, you will learn more about the spiciest culinary pairing in the world—chili peppers and Mexican food—by reading on. However, if you are a spicy food lover then you must come to La Vista, Mexican Restaurant & Bar in Hong Kong, and taste the authentic food of town.  

More Than a Staple  

It would be an understatement to say that chilli peppers are a cornerstone of Mexican cuisine. It would be more accurate to say that they are almost the essence of Mexican cuisine. According to some estimations, they are part in some form or another of about 90 percent of Mexican dishes.  

The Chemical Answer  

To address the question in the headline, dopamine production is stimulated by eating these peppers, which is why they are so essential in Mexico. Neurotransmitter dopamine is involved in memory, motivation, and reward. In conclusion, peppers and the dopamine they contain make us feel good, thus it's common for individuals to want to relive the experience after eating them. But that’s only part of the story.  

The Historical and Cultural Answer  

In Mexico, peppers have been domesticated since 6900–5000 B.C. They have therefore always been a part of Mexican culture. 

Nomad peoples in ancient Mexico used chili peppers to preserve meat, and some codices (books written by pre-Columbian and colonial-era indigenous people) show pictures of unruly kids punished by having to inhale in the smoke from charred peppers. Chili peppers were also used as currency in commercial exchanges. As you can see, they were a crucial component of Mexican pre-Columbian culture.  

The Spanish conquest did not destroy chilli peppers. In fact, Spaniards began to value them so highly that they brought them to their country and gave them the name "aj." 

An Important Part of Mexican Life  

Peppers continue to play a significant role in Mexican culture today. There are roughly 50 different types, each with a unique name to distinguish between the fresh and dried forms of the same plant. For instance, when dried, a Jalapeo pepper becomes Chipotle, and a Poblano pepper becomes Ancho.  

A few types of Mexican Chilies that you will find in Mexican Dishes  

These six kinds, each offering a different flavor and level of heat, will undoubtedly cover the essentials of most recipes you will want to explore. enjoy!  

Poblano (Ancho)  

Poblanos are big, dark green peppers. They are typically relatively light and taste like sweet fruit, somewhat like raisins or prunes. Poblanos are the ideal "stuffing" chilli because of their size and moderate intensity. Chilli Rellenos, which means "stuffed chilli" in Spanish, is a traditional Mexican delicacy. Melty cheese typically places inside of poblanos before crumbing and frying. These chilies are typically found in dried form, like Anchos; simply soak them in water to rehydrate them before use. However, advised: these are considerably hotter than their fresh relatives as a result of the drying process. 

Jalapeño (Chipotle)  

Jalapenos, one of the most common chilies in the world, are incredibly adaptable because they can be used raw, roasted, pickled, or smoked. Since jalapenos truly taste like Mexico, there are several Mexican dishes that call for them. A basic fresh Mexican salsa made of tomato, coriander, and onion is called Pico de Gallo, and we love to add some sliced jalapenos to it. The taste buds are stimulated by the depth and heat that the jalapeno imparts. You may have heard the phrase "chipotle" used to describe smoked jalapenos, which are the ideal side dish for any protein. Local supermarkets carry fresh and pickled jalapenos, and specialist grocers carry powdered or canned chipotles.  

Pasillas   

Pasillas are black, wrinkled dried chiles that have the nickname "little raisins." As they add richness to any dish and have a flavor like spicy smoked raspberries, Pasillas go especially well with seafood dishes like Camarones Al Mojo de Ajo (Mexican Garlic Shrimps). These dried peppers are available in a few stores.  

Guajillo  

Guajillos have a flavor like berries and are less potent than jalapenos. Large, dried, vibrant red chiles called guajilloes that frequently use in Mexican cuisine. It is a flexible component that you can use in many different meals due to its low heat intensity and fruity flavor. We adore using guajillos into the classic Mole de Olla soup from Mexico. Choose grocery stores that carry these peppers.  

Serrano   

Serranos are tiny, usually green, and resemble bird's eye chillies. They have a significant amount of heat but a sweet, crisp, and capsicum-flavored flesh. Serranos are excellent in salsas and relishes because they have thick skin.  

Habanero  

Don't be fooled by these tiny, chubby, lantern-shaped chiles. Habaneros are among the hottest chilies you will find on the fruiterers' rack, despite their undertones of tropical fruits and herbs. Habaneros have a light green initial tint before turning yellow, orange, and finally red as they ripen. These peppers are frequently used in hot sauces due to their heat, allowing the more daring diner to spice up their own meal without blowing the other diners' heads off!  

Conclusion  

Making authentic Mexican meal only requires one simple ingredient, the humble chilli. Since before the time of the Aztecs, chillies, a native of Central America, have produced and utilised in Mexican cuisine. However, it was not until the arrival of Spanish traders in the early 1500s that they were widely known throughout the rest of the world.   However, we have provided you the information about the significance of Mexican Chili. Therefore, do not wait and come to La Vista, Mexican Restaurant & Bar in Hong Kong, to have an authentic Mexican food.