Are there specific peppers reserved for specific Mexican dishes?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
I used to see cayenne in many things, in small amounts, for just a little heat, but nowadays I see "crushed red pepper flakes" (which are usually the same peppers) called for much more often. I guess they figure just about everyone has those around for their pizza. :LOL:
 
There are countless peppers out there in the Mexican cuisine, though we won't see most of them, though some are becoming more available, through the internet. Some can be substituted for others, but many are pretty much unique to themselves (though different regions will have different names for the same pepper). The smoked peppers are pretty much the same, though different sizes - mora, morita, meco, as well as pasilla de Oaxaca, which looks more like an ancho, that was smoked. Chile de árbol is a pepper that pretty much just adds heat, and I use my Thai peppers anywhere those are called for (or in Indian or Szechwan cooking). They are sort of like adding cayenne - basically for heat, not flavor. Not sure what pasval or pascal peppers are - maybe a company name for a peper?
Is it true there are like. . .hundreds or even thousands of peppers available in traditional/recent cuisine? (Or at least available for the average cook to use)?
 
Back
Top Bottom