Chile Pequín or Chile Piquín

Also “chiltepin,” “chiltepe,” and several other spellings

Appears in

The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

Published 1997

About

These tiny, bitingly hot peppers are thought to be close to the wild ancestors of most hot peppers. You will probably find them only dried, though they are also eaten fresh throughout Oaxaca.

Woman making *totopos* in Ixtepec in the Isthmus of Tehuantepec

Part of

Basics of Oaxacan Cooking

Fresh Chiles

Dried Chiles

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