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March 19, 2012 12:00 pm | | HOME | BLOG HOME | ARCHIVES |
Pati Jinich CHIPIQ001-thumb-510x342-2266
Don’t let their size fool you. These chiles pack a punch of flavor and more importantly, they have been spicing up Mexico’s taste buds for a long time in many ways.

Different varieties of Piquí­n grow in bushes that have small and pointy leaves. The chiles are adorably cute! They are tiny and grow to be only 1 to 2 centimeters long, round and a bit elongated. When fresh, they start green and as they mature their color turns to a deep red that moves towards brown as they dry, which is how they are mostly consumed.Piquí­n chiles have a deep flavor with hints of citrus and smoke. They are a bit spicy but incredibly pleasant.

Chile Piquin goes by different names such as tepí­n, chiltepí­n, chilito, Chiapas (yes, like the state located in south east Mexico), diente de tlacuache (opposum’s tooth), mosquito, pajarito (little bird), enano (dwarf), pulga (flea), amash, and chilpaya amongst others…

It’s most common to find Piquí­n already dried and ground in stores, and that way it can be sprinkled on top of almost everything! In fact, I bet you that any Mexican you may know has eaten Piquí­n sprinkled on something, if not regularly on many things, from pozoles to soups to salads to sweets to covering the rims of tasty drinks. It is also ever present in street food stands that sell fresh fruits, veggies and crazy corn, where these ingredients are drizzled with lime juice, sprinkled with salt and the ground chile.

Comments

Pati quisiera saber si usted sigue teniendo su programa en la tele
pus ultimamente no lo hemos poder ver y la verdad como usted de
sheff no hay otra que se lleve el primer premio.si nos puede desir donde podemos ver su programa se lo vamos a agradeser.
Cinceramente.Sarita Zajowitz

Gracias Sarita!! Por favor contacte a su estación de tele pública, o donde halla visto el programa y pregúnteles por su programación. Tal vez estpan en pausa antes de pasarlo otra vez: estaremos en prioducción de la siguiente temporada pronto!



Hello,

Do you know how to make a chile with piquin, garlic, sesame seeds and raw peanuts and some oil but not sure what kind. It is almost like a rub.

Thanks,
Sandra

Hi Sandra,
I think you may be talking about Salsa Macha, which can also be made with Chile Piquín? http://www.patismexicantable.com/2013/11/salsa-macha/




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