Chef José Manuel Baños
An epitome of freshness - a mix of watermelon, shrimp cooked in lemon juice, red wine vinegar and crushed peanut. Seasoned with costeno and chilhuacle chilies, cilantro and calendula flower.
Generic name used for any fresh yellow or greenish-yellow chili. It is found in distinct regions of the country and may vary in shape, size, flavor, spiciness and use. The manzano and habanero hold a special place in this category, as they are appreciated for their distinctive flavor and spiciness. The manzano comes from southern Mexico, while the habanero originated in the central Caribbean and the Yucatan Peninsula. Both are known as guero chilies in the northern state of Sonora, and form the base of the famous guera salsa that accompanies fish and seafood typical to the Mar de Cortes area, known as the Gulf of California. Countless virgen beaches extend along the Gulf of California.
It gets its name from the Nahuatl term chilhuactli, which means dried or old chili. There are three varieties: black, red or yellow; they are expensive and difficult to acquire inside and outside of Oaxaca, where they are produced. Black chili is especially appreciated for its reminiscences of tobacco, plum and dark chocolate, and it is very important in the preparation of black mole. All of the varieties come from the town of Cuicatlan, in the region of Cañada Chica in Oaxaca. Another singularity of the zone is the Biosphere Reserve that extends from Tehuacan, Puebla, to Cuicatlan, Oaxaca. This reserve protects a zone of warm semi-dry or semi-tropical climate containing a large floristic diversity and houses a sanctuary for the green guacamaya, a glen where bird flocks arrive.