Overview

Mulato is the dried form of a fully ripe poblano chile, distinguished from its close relative the ancho by a darker, brown-chocolate pod and a deeper, earthier flavor. It sits in the medium heat range, typically 2,500 to 3,000 Scoville units, making it milder than a serrano but noticeably warmer than a bell pepper.

Origin and history

The mulato, like the poblano, originates from the state of Puebla in central Mexico, where it has been cultivated since pre-Hispanic times. The name “mulato” refers to the chile’s dark brown skin, which resembles the color of a mule. It is a key component in the classic “holy trinity” of dried chiles used in mole poblano, alongside ancho and pasilla. Today, mulato production remains concentrated in Puebla and neighboring states such as Zacatecas and San Luis Potosí. [1]

Appearance and Scoville

The mulato pod is wide, wrinkled, and thick-fleshed, with a dark chocolate-brown color that distinguishes it from the reddish-black ancho. Its heat level is mild to medium, ranging from 2,500 to 3,000 Scoville units, comparable to a fresh poblano.

Flavor profile

Mulato offers a deep, round, and chocolatey flavor with notes that can read as licorice, dried cherry, and cocoa when toasted. Compared with ancho, it is less sweet and more earthy, adding what cooks describe as “bass notes” to moles and other complex sauces. [1]

Common uses

  • Mole poblano (often used alongside ancho and pasilla)
  • Dark adobos and marinades for pork or beef
  • Rich stews and braised meats
  • Mulato-based salsas for grilled meats
  • Complex chile pastes for tamales or enchiladas

Substitutes

  • Ancho: sweeter and fruitier; the most common swap but changes the flavor balance
  • Pasilla: more raisiny and bitter; works in moles but shifts the profile
  • Guajillo plus a small amount of cocoa: mimics mulato’s depth without the exact texture
  • New Mexico red chile pods: milder and less complex; use as a base and adjust with other flavors
  • Cascabel: nutty and lighter in color; a distant substitute for texture more than flavor

Cross-cuisine context

Mulato has no direct analogue in other cuisines. Its closest parallel might be the Korean gochugaru when used in a fermented paste context, though gochugaru is brighter and lacks the chocolate notes. In Thai cooking, dried long red chiles (prik chee fah haeng) are used for color and mild heat but have none of mulato’s earthy depth. The mulato’s role as a foundational dried chile in Mexican cooking is largely unique.

Where in LA

Available at Mexican grocery stores throughout Los Angeles, including Vallarta Supermarkets, El Super, and Northgate González Markets. Look for pods that are pliable and aromatic, not brittle or dusty.

Storage and handling

  • Store whole dried chiles in an airtight container in a cool, dark, dry place away from heat and moisture. For best aroma, use within 6 to 12 months. For longest shelf life, seal airtight and freeze.
  • Ground mulato loses potency fastest; use within a few months. Always toast dried pods briefly before rehydrating to deepen flavor. Wear gloves when handling seeds and veins if reducing heat is desired.