Add more depth to your dishes with ancho and pasilla chiles.
With global flavors becoming more mainstream, it’s no surprise the popularity of chile peppers continues to grow. These ingredients seem to be showing up on menus everywhere. What’s got our attention right now is the way ancho and pasilla peppers are making a splash in everything from condiments and marinades to entrees and desserts.
What does this mean for you? We believe it opens up a whole new world of flavor opportunity to draw in more diners. Let’s dig in and see what makes these peppers so unexpectedly special.
One of the most utilized peppers in traditional Mexican cooking, ancho chiles have a sweet smoky flavor and earthy quality1. They’re the dried version of poblanos, which are relatively mild in comparison to jalapeño and serrano peppers (1,000 – 1,500 Scoville Heat Units)1.
Ancho peppers play a signature role in all kinds of authentic dishes, like carne asada, pozole and chile colorado1. Their trademark flavor is also a star component in mole, the national dish of Mexico.
The pasilla pepper is also a staple ingredient in traditional Mexican cuisine — everything from mole and enchilada sauces to dry rubs and marinades to amping up hot chocolate and desserts.
They are the dried version of chilacas and have a complex flavor profile that is earthy and sweet with hints of cocoa and berry underneath2. Pasilla peppers aren’t as sweet as anchos but do offer a bit more heat (1,000 – 2,500 Scoville Heat Units)2.
There’s no end to what you can do with a little boost of ancho and pasilla flavor. Whether you specialize in authentic Mexican cuisine or your menu is more varied, these unique peppers will amp up the fun and make any dish more deliciously distinct.
For instance, if fried chicken sandwiches and gourmet burgers are your jam, try adding ancho and pasilla peppers to your mayo for an unexpected twist. This bold, yet gentle kick will turn any menu fave into the best meal ever. Want more delicious inspiration? Tap on over to these tasty offerings where ancho and pasilla peppers are the stars of every dish, from bold avocado tots to roasted garden salsas.
More than a third of consumers have introduced chile peppers to their diets in the last two years3 and 41% of consumers say they would choose interesting flavor combinations, like spicy and sweet, over familiar flavors4.
Even our own Chef Dan Burrows reports that “everyone is putting peppers on everything now.” With such chile pepper ubiquity, it’s never been more important to find unique flavors that make your menu stand out. And ancho and pasilla peppers can do just that.
In terms of what’s next, we think the impossible-to-replicate flavor profiles of these unique peppers will only garner more consumer love. In fact, now’s the time to get ahead of this tasty trend and introduce more ancho and pasilla peppers to your dishes.
How We Can Help
We brought the best of both ancho and pasilla worlds together by combining them into one flavorful ingredient. Our TRES COCINAS® Ancho and Pasilla Paste is the perfect balance of sweet and earthy — a delicious union of bitter chocolate and berries that can be used across countless menu applications.
Better yet, we do all the hard work for you. Instead of spending hours and hours rehydrating, dicing and pureeing these peppers, you can get all that robust flavor with just a simple squeeze. Want more details? Learn about all our pepper pastes by heading here.
Want to add more bold pepper flavors to your menu? Partner with us and we can help make it a little easier. All MegaMex Foods ingredients are thoughtfully crafted to save you time and labor without sacrificing quality.
1 Tasting Table, 2023
2 Pepperscale, 4/18/22
3 Food & Beverage Insider, 2022
4 SmartBrief, 7/20/22