Chile Jalapeño

The jalapeño is a medium to large size chili pepper which is prized for its warm, burning sensation when eaten and is commonly sold when still green. It is a cultivar of the species Capsicum annuum originating in Mexico. It is named after the town of Xalapa, Veracruz, where it was traditionally produced. 160 square kilometres are dedicated for the cultivation of jalapeños in Mexico alone, primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua area. Jalapeños are also cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa and Chiapas. The jalapeño is known by different names throughout Mexico, such as cuaresmeño, huachinango, and chiles gordo.

Costillas Borrachas

Drunken Ribs

1/2 Kg Ribs.

1 Bottle Coronita Beer.

1/4 Bottle Valentina Spicy Sauce.

1/2 Cup Water

Fresh Ginger, peeled.

Pepper.

1. 3 hours before serving (better 24 hours before), grinds the ginger, pepper and water in the blender, put it in the ribs and stop to rest.
2. put the ribs in a pan with the beer and spicy sauce, slow fire and cover them.
3. Serve with refried beans and guacamole.

Note: If you had a party very entertained on Friday night with your friends and you got up with a peculiar headache in the next day, it is the perfect saucer to re-live you.

The first thing.

THE MOUTH BURNS YOU, THE BEATINGS OF THE HEART INCREASE, THE BRAIN CLEARS UP HIMSELF...... WELCOME TO THE WORLD OF THE CHILE!!!!

The Chiles are a very special ingredient in the Mexican Food, they form part of the three basic ingredients in the Mexican diet (Chile, Maiz y Frijol). In mexico you can find great variety of Chiles, everyone with special flavor (Spicy, very spicy, sweet, soft or simply tasty) doing more diverse the Mexican Cuisine. Only in Mexico more than 140 varieties of chiles are cultivated, the most popular in the Mexican Cuisine are:

• MILD: Poblano, Chilaca, Ancho, Pasilla, Güajillo.
• HOT: Güero, Jalapeño, Serrano, de Arbol, Chipotle.
• VERY HOT: Habanero, Piquin.