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General Discussion

Chilaca Chile (True Pasilla)

rworange | Oct 8, 200710:08 PM     2

Fresh chilaca chiles are currently available at my local farmers and Mexican markets. Dried these are called pasillas.

This blog got me interested in chilacas which turns out do have a very different flavor from the dried pasillas.
http://ranchogordo.typepad.com/rancho...
http://ranchogordo.typepad.com/rancho...

They are very interesting. I like them raw almost more than roasted. They have a mild heat and a floral quality. They are pretty too, deep green outside with a brown lining inside. They are a very thin-fleshed pepper.

This was the best article (and picture) I've found so far about Chilaca Chiles
http://www.theproducehunter.com/produ...

It says "Fresh chile names can be very confusing in Southern California ... The name PASILLA means "little raisin," a reference to the raisiny appearance and aroma of the this very distinctive chile that the West Coast calls CHILACA. This misnomer was started in northwestern Mexico and Californians perpetuate it."

It turns out there is another Oaxacan chile called pastilla and in Oaxaca the chilaca is called the "pasilla de Mexico" to distinquish it from the "pasilla de Oaxaca".

A little more about that other pasilla ... de oaxaca ... and the name confusion and regionality.
http://www.oaxaca-restaurants.com/chi...

This seems be the most common recipe.
http://fooddownunder.com/cgi-bin/reci...

What else can you tell me about Chilaca Chiles? How do you use them? Are they seasonal? Are they common at Mexican markets? I'm new to them and if they have always been there I haven't noticed. What I've googled seems to indicate they are not often seen fresh in the USA.

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