If there is any food that characterizes and gives flavor to Mexico, it is the chili. A fruit of spiciness whose genus includes just over 26 species. Its common name comes from Nahuatl chili, and so far more than a thousand varieties of chili have been identified in the world. It is an essential ingredient in Mexican cuisine.
According to the director general of Cocinarte, Beatriz Attolini, peppers are classified according to their sweet and spicy taste, they are eaten fresh or dried. Of the fresh chilies, the most spicy is the habanero peppers and manzano chili. Followed . . .
