Chiles of Mexico: Chiltepín

Pickled and dried chiltepín at roadside restaurant.

“Rich, what’s a burro?” “I don’t know. Maybe a large burrito?” We decide to test our powers of deduction and stop at a comedor by the side of the winding road between Hermosillo and Agua Prieta. This will be our “last supper” in Mexico, and I want something special. I have a good feeling about this place: bright cardboard signs tacked to the hut-like exterior advertise burros, queso fresco, jerky, and salsa chiltepín . I don’t know what salsa chiltepín  is, […]

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