Puerto Vallarta (PVDN) - In Mexican gastronomy, one of the ingredients that usually accompanies most foods is chili. The different varieties of species of this condiment have generated a debate among the country's population to define which one is the spiciest or has a powerful flavor.
According to the Ministry of the Environment and Natural Resources, in Mexico at least 200 Creole varieties and 64 of the domestic type have been identified in the country, so its use in gastronomy has also had numerous variations since it is consumed in sauces, moles, broth, raw, cooked, roasted, stuffed . . .
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