Thanksgiving Leftover Recipes for Mexican Night

When Thanksgiving dinner is said and done, most American households have way more turkey leftovers than they know what to do with. Sure, you can try to encourage your loved ones to take some leftovers home with them, but you’ll probably still be left with quite a bit. Unfortunately, leftover turkey and gravy is only good on its own for so long after Thanksgiving. Eventually, you’re going to get tired of it, right? That’s why you might want to consider trying some of these Thanksgiving leftover recipes that will transform your leftover turkey into a delicious new dish.

Turkey Enchiladas

Enchiladas are a great option for those nights when you want something quick and easy that you can pop in the oven. For this delicious recipe, you’ll need:

  • two cups of leftover turkey, shredded
  • a cup of your favorite salsa
  • a cup and a half of Jack cheese
  • a cup of quality olive oil
  • about 15 flour tortillas

Start by mixing together the shredded turkey and cheese. Then, dip each tortilla in a little bit of oil, fill with the mixture, roll, and set in a baking pan. Top with salsa and bake at 350 degrees for about 15-20 minutes. Top with additional cheese, if desired.

Turkey Tacos

Turkey meat makes for an excellent and healthier alternative to traditional taco meats, such as ground beef. So why not transform your leftover Thanksgiving turkey into some delicious turkey tacos for your next Mexican food night? All you’ll need is:

  • a cup of leftover turkey, cubed
  • a third cup of Jack cheese
  • cilantro, cumin, and oregano, to taste
  • a half cup of chopped onion
  • chopped tomatoes, as desired
  • a tablespoon of quality cooking oil
  • about eight flour or corn tortillas

Start by heating the cooking oil in a large skillet, then add the turkey, seasonings, tomatoes, and onion. Then, fill each tortilla with the hot mixture and top with cheese. Enjoy!

Corn and Turkey Soup

Sometimes, soup is the best way to go—especially on a cold autumn or winter evening. This recipe is great for using up the rest of your leftover turkey and corn at the same time. Here’s what you’ll need:

  • four cups of vegetable broth
  • a tablespoon of cooking oil
  • half a cup of finely chopped onion
  • a clove of minced garlic
  • one diced tomato
  • chile sauce, as needed
  • a third cup of corn
  • two cups of shredded or chopped turkey
  • four tablespoons of cream

Start by sauteeing the onions and garlic in oil, then add the broth, turkey, tomato, chile sauce, and corn. Bring it all to a boil before allowing to simmer for about 15 minutes. Right before you serve it, add the cream. If desired, top with sliced green onion.

You can only have so many leftover Thanksgiving turkey sandwiches before you get tired of them, right? The good news is that with these creative recipes, you can transform your leftover turkey and other Thanksgiving ingredients into an entirely new and refreshing dish. Be sure to keep these in mind to try for dinner in the days after Thanksgiving.

Mexican Veggie Tacos Recipe: Try Them for Dinner Tonight

Whether you’ve got a vegetarian in your household or are simply looking to try something different for dinner, this veggie taco recipe is a flavorful alternative to your “typical” taco night. Plus, it’s super healthy and loaded with nutrients! And for those picky eaters in your house, these tacos have so much flavor that there won’t be any complaints.

What You Need

One of the best things about this recipe is that it’s super quick and simple, yet it tastes like it took you hours to throw it together. There’s a good chance you’ve already got most of the ingredients stocked in your fridge or freezer. For this yummy Mexican veggie tacos recipe, you’re going to need the following ingredients:

  • four ounces of Calabacitas veggie mix
  • a half ounce of whole black beans
  • an ounce of chipotle butter
  • several 13oz. corn tortillas
  • four ounces of tomatillo salsa
  • an ounce of Jack cheese
  • two ounces of fresh guacamole
  • two ounces of picante salsa

This dish goes great with a side dish, so you’ll also want to consider what you’d like to serve as a side. For veggie lovers, an extra side of the calabacitas and black beans makes a great choice. However, you may also want to have some refried beans, rice, or other side dish available as well. You can’t go wrong with a side of beans topped with a little bit of cheese.

Putting it Together

Once you’re sure you have all your ingredients ready, it’s time to get cooking! You’ll need just about a half an hour to throw this recipe together, so it’s the perfect option for a busy weeknight or even a lazy Sunday. You’ll want to start by by heating a flat top to medium heat; then, add the calabacitas mix and beans with a dollop of the chipotle butter right on top. Cook the veggies in the chipotle butter until they’re tender and well heated. You can also heat up an additional portion of veggies to serve as a side dish; they’re yummy enough to eat on their own.

Next, heat a plate in the oven until warm before removing and putting a taco holder on the plate itself. In a soup cup, add a side (either the veggies, or some rice and beans…or both, depending on your preferences!). Heat two of the corn tortillas on the flat top until they’re soft and warm and place them in the taco holders. On top of each taco, spread the Jack cheese evenly and top with an ounce of guacamole for each taco.

In a small bowl, mix the veggies with two ounces of the tomatillo salsa until well combined. Use this mixture to fill each tortilla, spooning half of the mixture into each taco. Serve with side ramekins of tomatillo salsa and picante salsa. Yum!

The next time you want to serve up a healthy yet flavorful and filling side dish, this is the recipe to use. It’s sure to please everybody at the table, and it’s something you can feel good about serving. Plus, it’s quick and easy enough to make any night of the week, so be sure to give it a try!

Christmas Traditions in Mexico

In the United States, the Christmas season marks a time of gift-giving, decorating Christmas trees, and celebrating large feasts with family and loved ones. But what about in Mexico? Do they celebrate Christmas and, if so, what are their traditions like? It’s true that Christians in Mexico celebrate the birth of Jesus, and some of their traditions are similar to ours here in the United States. For example, they hold feasts and some even decorate Christmas trees. However, there are also some significant ways in which Mexico celebrates Christmas uniquely.

Posadas

Perhaps the main difference between Christmas in Mexico and Christmas in the United States is that the celebration season lasts longer in Mexico. Specifically, the Christmas season in Mexico officially lasts from December 12th all the way through January 6th. From December 16th through Christmas Eve, “Posada” processions are performed nightly. Each posada takes place at a different family member’s house, but all include celebrations in the form of food, games, and other fun activities.

Nativity Scenes

Another huge Christmas tradition in Mexico is that of setting up nativity scenes around the neighborhoods. While it’s true that this is also somewhat of a tradition in the United States, it’s a much more common sight in Mexico. These scenes are set up around homes, businesses, and churches and are traditionally left up all the way until the beginning of February, rather than being taken down just after Christmas day.

Fireworks

Another way in which Mexico celebrates the Christmas season that’s unique compared to the United States is that they like to set off fireworks in celebration, usually as part of the nightly posadas. For smaller celebrations, sparklers may be lit to celebrate Christmas, whereas in more rural areas, it’s not uncommon to see large numbers of fireworks let off. This is especially true on Christmas day, where you can often enjoy fireworks as far as the eye can see. This is something you generally won’t see on Christmas day in the United States, save for some areas in the south.

Three Kings’ Day

In Mexico, an additional Christmas-related holiday known as Three Kings Day is also celebrated; the purpose of this day is to celebrate the Three Wise Men; in some parts of Mexico, this holiday is celebrated by having children leave a shoe at the entryway of their homes, signaling where the Three Kings are designated to enter.

Another tradition associated with Three Kings’ Day is that of enjoying a special cake known as Rosca de Reyes (Three Kings’ Cake). Customarily, a figure of Baby Jesus is hidden in this cake, and the person who finds it in their slice of cake is said to be the Godparent of Jesus for the entire year going forward.

These are just a few of the unique Christmas traditions in Mexico. It’s interesting to learn how different countries celebrate this special day. With Christmas quickly approaching, now is a great time to reflect on some of your favorite holiday traditions.

Newly Renovated Authentic Mexican Food in Mesa

Here at Macayo’s, we’re always looking for ways to improve our customer experience. So in addition to continuing to serve up the best authentic Mexican food in Mesa, we’ve also decided to do some renovations and upgrades at our eastern-most Macayo’s location, which opened back in 1982. Want a sneak peek of some of the changes we’re making? We’ve got the scoop right here!

New Colorful Booths

For starters, we’ll be replacing some of the existing seating with new and colorful booths. We believe these new booths will be great for providing an intimate yet comfortable dining experience for small groups in addition to helping us achieve a more fun and festive look inside the building.

A Front Patio

We’re also planning on opening up a brand new front patio, which will provide additional seating for our guests and give them the option to enjoy their meals in the fresh air. Having a front patio will also create a welcoming appearance at our entryway! Spend the next beautiful evening dining on our outdoor patio while you take in the sights that Mesa has to offer.

A Large Community Table

To better accommodate larger groups, we’re also adding a large community table, which will provide ample seating for special events, gatherings, and bigger parties. This will save us from having to rearrange tables to accommodate these groups, which improves your overall dining experience! The next time you plan on coming in with a large group, give us a heads up so we can reserve this community table for you.

With all of these improvements, there are still plenty of aspects of our Mesa location that won’t be changing. This includes our extensive menu of authentic Mexican food and our friendly service! And for those who were concerned, don’t worry: we’ll still be bringing in our famous balloon man every Friday night for your family to enjoy.

This is just a sneak peak of the biggest changes that are in store for our Mesa location. We’re sure that these upgrades will help to improve our guest experience, so be sure to stop by and see for yourself!

Non-Traditional Thanksgiving Dinners: Mexican Fiesta

When you think of Thanksgiving dinner, what comes to mind? Perhaps you picture an overflowing cornucopia of fresh food. More than likely, your mind conjures up images of Thanksgiving dinner staples, such as turkey with stuffing, mashed potatoes with gravy, green bean casserole, and pumpkin pie. And while we’ll be the first to say that there’s nothing wrong with “traditional” Thanksgiving food, we also realize that some people like to create their own unique traditions.

If you’re considering ideas for non-traditional Thanksgiving dinners this holiday season, we’ve got some excellent recipes worth trying out that are relatively simple and way more flavorful than your standard turkey.

Green Chili Pork Burros

Loaded with delicious sour cream, stew, and black beans—and topped with Jack cheese—this recipe is sure to please all of your guests while leaving them happy and stuffed! Here’s what you’ll need:

  • a 13-inch flour tortilla
  • an ounce of sour cream
  • five ounces of prepared green chili pork stew
  • a half ounce of Jack cheese
  • four ounces of prepared black beans
  • a quarter ounce of shredded Jack cheese
  • two ounces of pico/cabbage mix, for garnish

Start by heating a tortilla over medium heat in a skillet until it’s slightly crispy but still pliable. Then, spread a dollop of sour cream down the center of the tortilla, along with a helping of the green chili pork stew. Top with Jack cheese. Roll the burro closed before cutting it in half and putting on a plate. Serve with a molcajete of black beans and remaining shredded Jack cheese. Serve atop the cabbage/pico mix!

Shrimp and Chicken Taquitos

Looking for a dish that incorporates your favorite sea food but still has a Mexican twist? We’ve got you covered. You’ll need:

  • two ounces of chorizo
  • an ounce of chipotle butter
  • a pound of diced shrimp
  • an ounce of Macayo’s Sergio’s Tomatillo Salsa
  • three ounces of Jack cheese
  • nine red corn tortillas (6oz.)
  • nine white corn tortillas (6oz.)
  • olive oil, as needed

Start by heating your chipotle butter in a sautee pan until it’s melted. Then, add the chorizo and brown it before adding the tomatillo salsa and mixing all the ingredients together thoroughly. Then, move to a shallow pan and allow to cool, which will give the flavors a chance to marry.

Once it’s cooled down, add the Jack cheese to the top of the mixture and allow it to melt. Brown both sides of each tortilla, placing about an ounce of the chorizo and shrimp mixture onto each tortilla before rolling them into individual taquitos.

Green Chile Pork Stew

For a hearty dish that’s perfect as a Thanksgiving side or on its own, give this a try. You’ll need:

  • two ounces of good olive oil
  • two pounds of braised, diced pork butt
  • a half-pound of fresh poblano chiles
  • four-and-a-half ounces of tomato enchilada sauce
  • one 24-ounce can of Sergio’s Tomatillo Salsa
  • half a tablespoon of cumin
  • one tablespoon of salt
  • half a tablespoon of fresh minced garlic

Begin by roasting the poblano chiles and chop them into half-inch pieces. Now, put your stock pot over high heat and add the olive oil and pork butt cubes. Braise the pork with the olive oil, cumin, salt, and garlic for about 20 minutes before adding the tomatillo sauce, tomatillo salsa, and chopped poblano peppers. Let everything come to a boil before reducing the heat to low or simmer for about 30 minutes before serving. Yum!

Creative Sopapilla Recipes to Try

Traditionally, sopapillas are a pastry dessert that consist of deep-fried dough that’s topped with sugar, honey, or a combination of both. Many people enjoy sopapillas around the holiday season, but they can be made any time of year. However, there are also some delicious and creative twists on traditional sopapilla recipes that we recommend giving a try, especially if you’re looking to wow your holiday guests with a unique dessert offering. We’ve got plenty of creative sopapilla recipes for you below!

Pumpkin Sopapilla Bars

Rather than traditional pumpkin pie this holiday season, why not serve up some yummy pumpkin sopapilla bars? These taste very similar to your favorite pumpkin pie, but have a creamier texture and are served up sopapilla style. For this recipe, all you need are crescent rolls, cream cheese, pumpkin puree, vanilla, butter, sugar, and a little bit of pumpkin pie spice. The end result is a cheesecake-like flavor with a hint of pumpkin and, of course, that delicious and flaky sopapilla crust!

Cheesecake Sopapilla Pie

Speaking of cheesecake, can you really go wrong with combining the flaky crust of a sopapilla pastry with the creamy and rich texture of cheesecake? We don’t think so. This cheesecake sopapilla pie recipe takes dessert to the next level and is a must-try for anybody who loves dessert. This recipe incorporates Mexican vanilla extract, crescent roll dough, cream cheese, cinnamon, butter, honey, and sugar for a flavor that’s out of this world. You can also customize this recipe by adding your own toppings; for example, you could create a chocolate drizzle with Mexican chocolate and heavy cream. Or, you could keep things simple by adding some of your favorite cherry or strawberry fruit syrup on top. Either way, this cheesecake sopapilla pie is sure to be a hit with all your guests, and it’s not very difficult to make.

Cinnamon Sugar Sopapillas

Another excellent and unique sopapilla recipe to try out, especially this upcoming holiday season, is this cinnamon sugar sopapilla recipe. It’s just a minor diversion from traditional sopapillas, which are usually topped with honey and sugar. Instead, for a more “festive” flavor for Thanksgiving or Christmas, we recommend topping your flaky sopapillas with cinnamon sugar as described.

Stuffed Dinner Sopapillas

Last but not least, consider surprising your guests by taking a totally new spin on the traditional sopapilla. Instead of serving them up as a dessert, try stuffing them with your favorite taco or burrito toppings instead. Seasoned ground beef, shredded chicken, cheese, beans, and rice are all great fillings for dinner sopapillas, and you’ll still get to enjoy that flaky and buttery crust. Check out this stuffed sopapilla recipe for more details.

As you can see, there are some very creative ways in which you can transform the basic Mexican sopapilla into something totally unique and delicious. And none of these recipes are very difficult, even for beginners. So the next time you get a sweet tooth or have guests coming by for dinner, be sure to give one of these fun and different recipes a try in your own kitchen.

Recipe: Poblano Chimichanga, Macayo’s Freedom Chimi

It’s that time of year again when we celebrate our annual Chimi Fiesta! During this celebration, we have a specialty menu that’s full of both new and classic chimichanga dishes. And considering it was our very own founder, Woody Johnson, who first invented the chimichanga, we’re take this celebration pretty seriously. For those nights when you can’t make it out to Macayo’s but are craving a delicious chimichanga, we’ve decided to provide you with a recipe for our popular poblano chimichanga (Freedom chimi) below.

Of course, we do recommend making it out to Macayo’s to order this for yourself during our Chimi Fiesta; after all, we’re donating a dollar for every Freedom chimi we sell to the Helping Hands for Freedom organization.

What You Need

Here’s what you’ll need for this delicious chimi recipe:

  • one 13-inch flour tortilla
  • one roasted poblano, sliced lengthwise
  • five ounces of chicken
  • three ounces of red enchilada sauce
  • one ounce of Baja sauce
  • a quarter ounce of Jack cheese
  • four ounces of refried beans
  • an ounce of diced tomatoes
  • a half ounce of shredded lettuce
  • tortilla strips as needed (we prefer blue)

Putting it Together

Assembling the poblano chimi is easier than you think! Once you have all your necessary ingredients, get started by placing the sliced poblano along the center of the flour tortilla. Then, spoon the five ounces of chicken on top of the poblano before rolling the tortilla, burrito style, so that it’s closed at both ends. Since you’re going to be frying the chimi, you’ll need to be careful to seal the ends off so none of the filling spills out during the frying process!

If you have a deep fryer, now is the time to get it going. If you don’t have a deep fryer, no worries; you can heat your choice of frying oil in a large pot and yield the same results (just be careful not to overheat the oil you’re working with or burn yourself). Place the rolled up chimichanga into the fryer basket and lower it into the heated oil (or carefully place it into your pot of oil), folds down. Prevent the chimi from opening up during frying by placing a flat hold down on top of the chimi itself. If you’re frying in a pot on the stove, you can use a spatula to achieve the same results, but we recommend wearing an oven mitt while doing so to protect yourself from splatters.

Once the chimi is nice and golden brown, remove it and set aside to allow any excess grease to drain from it. Meanwhile, spoon the beans mixed with cheese onto a plate and run it through the oven to warm it. Then, remove the plate from the oven and place the chimi on the plate, topping it with the red enchilada sauce baja sauce, Jack cheese, and tomatoes. Garnish with the lettuce, some remaining tomatoes, and blue tortilla strips for a beautiful dish that tastes just as good as it looks.

There you have it, our very own Freedom chimi that you can serve up at home. Give this recipe a try the next time you’re in the mood for a crispy, flavorful chimi. And don’t forget to stop by during Chimi Fiesta!

The Perfect Mexican Hot Chocolate Recipe

What could possibly be more delicious than a mug of hot chocolate on a cool night? Before you reach for that pre-made hot cocoa mix in your pantry, however, consider being adventurous and whipping up your own spiced Mexican hot chocolate. We promise it’s not too difficult, and you probably have most (if not all) of the ingredients already on-hand. Give this Mexican hot chocolate recipe a try for yourself and we’re pretty sure you’ll never go back to the pre-made stuff again.

What You’ll Need

For this creamy, delicious hot chocolate recipe with a kick, you’re going to need:

  • four cups of milk
  • a cup of cocoa powder (preferably unsweetened)
  • a quarter cup of sugar
  • two teaspoons of cornstarch (to thicken, if desired)
  • a teaspoon of cinnamon
  • a half teaspoon of vanilla extract
  • a quarter teaspoon of chile powder
  • a pinch of nutmeg and cayenne

Please keep in mind that this particular recipe will yield about five mugs of hot chocolate, so if you’re making it just for yourself or for you and a friend, you’ll want to adjust these amounts accordingly. After all, leftover hot cocoa just isn’t quite as good.

Putting it Together

Once you’ve got all your ingredients together, it’s time to get to cooking. In a medium saucepan, add all of your ingredients and mix them together until well combined. From there, you’ll want to heat the saucepan over medium heat until the mixture is simmering, stirring frequently along the way. Be careful not to let the mixture boil.

You may want to try making this without the cornstarch at first. You can always add it later on to thicken the mixture if needed, but it really depends on your personal preference. Once the mixture has heated up sufficiently, remove it from the heat and use a ladle to transfer the hot chocolate to individual mugs. If you plan on adding toppings to your hot chocolate, make sure you leave a little bit of room at the top of the mug to do so!

Optional Toppings

This Mexican hot chocolate recipe is yummy enough on its own, but you can make it even better by adding some toppings to your mug. Some of our favorite toppings include whipped cream and hot fudge syrup. However, you can add anything you like, such as marshmallows, chocolate shavings, or anything else that tickles your fancy. For a minty flavor, consider adding some mint chocolate chips. For more of a dessert, you could even add some crumbled cookies. If serving for the holidays, you could garnish each mug with some chopped candy cane. The nice thing about this recipe is that each person can customize their own mug, adding the toppings they want after the hot cocoa is poured.

The next time you get the craving for hot chocolate, be sure to give this Mexican hot cocoa recipe a try. It’ll take five minutes of your time to throw together, but the taste is so much better than any store-bought, pre-made mix in a pouch!

Mexican Themed Party Recipes

Fall marks the beginning of the end of summer, but that doesn’t mean you can’t enjoy one last “hurrah” by gathering with family and friends to celebrate. Many people choose to grill on a fall weekend, so if you’re planning on firing up the grill, you’ll definitely want to give some of these delicious and Mexican-inspired Mexican themed party recipes a try. They’re sure to be a hit!

Mexican Corn on the Cob

Nothing says summer like the taste of fresh, grilled corn right off the grill. So, how can you adapt a basic corn on the cob recipe to your next Mexican food night or weekend party? It’s actually quite simple. Here’s what you’ll need:

  • four ears of corn, shucked
  • a tablespoon of butter
  • a quarter cup of sour cream
  • a half cup of grated cotija cheese
  • fresh-squeezed lime juice (optional)

Over medium-high heat, grill the corn (turning as needed) until it’s nice and brown all around—typically about seven to ten minutes. Then, brush the corn with the butter and grill for a few more minutes before removing the corn from the grill. Spread the sour cream over the corn and top with the cotija cheese. Add a little bit of fresh-squeezed lime juice for an added kick, and enjoy!

Portobello Fajitas

So, you’ve got at least one of your side dishes figured out…but what about a main course? You can’t go wrong with portobello fajitas. This healthy yet delicious option is perfect for just about everybody, regardless of dietary needs. For these, you’ll need:

  • a quarter cup of balsamic vinegar
  • a quarter cup of quality olive oil
  • a clove of minced garlic
  • salt to taste
  • four portobello mushrooms, sliced thinly
  • half an onion, sliced
  • strips of bell peppers
  • eight corn tortillas
  • salsa of your choice

Start by mixing together the balsamic vinegar, olive oil, salt, and garlic in a bowl. Then, add the sliced mushrooms to the mixture and allow them to marinade for at least 30 minutes. Once ready, heat more olive oil in a pan and add the onion and peppers; cook until soft and tender. Add the mushrooms to the pan and let cook until soft and brown. Serve on corn tortillas with salsa, guacamole, and other desired toppings!

Sauteed Potatoes and Chorizo

Looking for another side to go with your dish? This is a must-try. Plus, it’s so simple. All you need is:

  • a tablespoon of vegetable oil
  • a pound of Mexican chorizo, removed from casing
  • one small onion, diced
  • a pound of potatoes, diced and boiled
  • salt and pepper to taste

Start by cooking the chorizo over medium-high heat, using a spatula while cooking to break the chorizo into small pieces. Then, set the chorizo aside to cool while you add the onions and potatoes to the pan to brown. Finally, toss the chorizo into the potato/onion mixture and cook for an additional minute. Season with salt and pepper, then enjoy!

These three Mexican dishes are just a few possibilities for your next party. Be sure to give these a try and see just how quickly your guests gobble them up!

Choosing the Perfect Chile Pepper

Chile peppers are a staple of Mexican cuisine; they can add the perfect amount of heat to a dish in addition to beautiful color. However, with so many different types of chile peppers on the market, choosing the perfect chile pepper for your next Mexican dish can be a bit of a challenge. Fortunately, by learning just a little bit about four of the most commonly used chile peppers in Mexican cuisine and how to choose a chile pepper for your dish, you’ll be better prepared for Mexican food night at your home.

Habanero Chile Peppers

Habanero chile peppers can vary in color, but are typically a yellowish-orange in hue and measure around two inches long. These particular peppers are among the hottest out there on the Scoville rating and are very popular for use in Mexican dishes. They can be chopped up and incorporated into a hot salsa or even added to pico de gallo to provide some extra heat. For those who enjoy spicier foods, habanero peppers can also be chopped up and used in a marinade for skirt steak fajitas or even chicken. However, these aren’t generally a good choice for those who prefer a mild taste.

Jalepeño Chile Peppers

Another popular type of chile pepper in Mexican cooking is the jalepeño pepper; these are almost always green in color and are very hot. They’re most commonly used in salsas and even guacamole, where they’re chopped up and incorporated for added bite and heat. However, sliced jalepeño coins are also commonly used in quesadillas or even as a topping for tacos. You can either buy them fresh and cut them up yourself or buy them pre-sliced and pickled in a jar.

Poblano Chile Peppers

Another excellent chile pepper for use in salsas and sauces is the poblano chile pepper. These tend to look like miniature versions of bell peppers and can vary in color, ranging from green to nearly black. These are often used to make green chile and when dried are referred to as ancho chile peppers. Poblanos certainly pack some heat, but are far from the hottest pepper out there. They also have a bit of a sweeter taste, making them a great choice for those who don’t like spicy foods as much.

Chipotle Chile Peppers

Last but not least, there’s the chipotle pepper, another staple in Mexican cooking. You may be surprised to learn that the chipotle pepper is actually just a dried version of the jalepeño pepper. They’re simply dried and smoked, which also means they last longer before going bad. Chipotle peppers have an excellent smoky flavor in addition to a little bit of heat. They’re most commonly used to make adobo sauces, but they are sometimes added to dishes chopped or whole to impart a smoky flavor.

Now that you have a better idea as to the characteristics of various chile peppers used in Mexican cuisine, hopefully you’ll have a better idea of which pepper is the right choice for your next dish. From there, you can add some heat and flavor to your food!