Part of the reason we select the same ingredients and brands over and over again is the desire for consistency. This is especially important for restaurants who are staking their business on being able to produce the same dish every time it’s ordered. Any dish containing a Guajillo chile should have the same distinctive combination of sweetness, tang and heat. Not all Guajillo chiles can provide that, which is why the Chile Guy stocks only authentically Mexican grown Guajillo chiles.
Why Does It Matter Where It Comes From?
Guajillo chiles are native to central and northern Mexico, but they’ve been cultivated in China, Peru and areas of the United States (New Mexico and California.) The effects of soil composition, temperature and rainfall on the taste of chiles create a distinct difference between those grown in their native Mexico and those produced worldwide.
When a Guajillo chile is the choice for a dish– and as the second most commonly used chile in Mexico, this happens rather often– there’s a specific result expected. Guajillo chile produced in Peru and China has been reported by some chefs as being too “hot” or not “hot enough” or not “sweet” enough. Taste in the mouth of the beholder. Guajillo like New Mexico Chile can have distinctive flavor profiles that many restaurants have come to rely on. That is why consistency in “origin” is so important to a restaurant.
The Chile Pepper business has changed over the years. What used to be available only in the produce markets of Mexico or the Central de Abasto in Mexico City is now a global commodity business. Chile once dried on “Ristra” or on large mats is now oven dried increasing the speed with which it can come to market. This “oven” drying process has increased the speed with which fresh Chile can be dried and marketed but introducing heat into the equation has some other effects.
For example, heat darkens the chile color wise. This darkens the sauce or resulting dish. Color is important is some cuisines, especially southwestern. Too much heat can “caramelize” the seeds to some extent. The seeds are not digestible and contrary to food mythology have nothing to do with the heat of a Chile. Most Chefs remove the seeds because under heat some bitterness can be detected. Here is a useful tip to deal with the bitterness. After reconstituting and re-cooking your new Chile sauce, remove the yellow foam from the top of the sauce as your Chile simmers.
Another side effect besides flavor is color. What happens to color in Ultra Violet light? Color dissipates under the Sun’s UV rays. That’s why sun dried peppers are paler in color than their oven dried cousins. The seeds aren’t caramelized and many chefs say the purity of the flavor is also preserved.
Authenticity Means Reliability
The combined effects of soil composition, centuries of cultivation and climate are what make Mexican grown Guajillo chiles so popular. Consistent flavor lets restaurants provide popular dishes time and again. No chef wants to risk receiving a key ingredient that won’t deliver the same quality flavor that they’ve become known for.
One of the reasons that the Chile Guy offers only authentically Mexican grown Guajillo chiles- available in whole, flakes, or powders- is the dedication to quality. The Guajillo chiles you can buy in bulk from the Chile Guy will deliver the same distinctive sweet flavor, light tang and the medium heat that the chile itself is famous for. Contact us today to select your own authentic Guajillo chile!