Grilled or barbecued food, often seafood or mushrooms from Catalonia or lamb or meat generally
is a dried form of the Bajio/Chilaca chili, Chili Negro, 20-25 cm (8-10") long. It is fairly hot, long, thin and rusty-colored to black, and blackish-green with a thin skin. It has a slight licorice flavor and is usually used dried. In addition to its flavor, its rich color dark chocolate brown to black color deepens that of the moles to which it is traditionally added.
A chilli from Oaxaca only rarely found outside Mexico. It is hotter than a Chipotle and has a profound smoky aroma. The fruit is a deep mahogany red and tapering. It grows to around 10 cm (4") in length. Very good in chilli relleno, in salsas and in moles. Heat = 6-7.
Fishcake, made with mashed potato, fresh white fish or salt fish, sometimes with onions and seasonings.
