4 months ago
The chile pasilla Mixe is a variety native to the Sierra Norte region of Oaxaca.
When fresh they are bright green, and as they mature their color changes from burnt orange to an almost black, deep red.
True pasilla Mixes must be from the northeastern highlands, and are grown in the Mixe region at an altitude of 1,440 meters above sea level. Grown exclusively by Ayüükjä’äys (“people who speak the mountain language”), the peppers are dried through a week long smoking process using oak in artisanal furnaces. With producers controlling it night and day to prevent burn out, and to maintain the perfect level of smoke, the end result is a highly unique and iconic sensory profile.
Because the seeds are fertile before drying, and the chiles are so strongly linked to the Ayüükjä’äys culture, (with communities guarding information about their specific production methods), it is nearly impossible to find them fresh anywhere outside the Sierra Mixe, due to fear them being cultivated elsewhere.
They are chef’s favorite chiles.