Overview

Pasilla negro is the dried form of the fresh chilaca chile, a long, slender pod that turns dark brown to nearly black when dehydrated. It is a mild chile, ranging from 350 to 3,999 Scoville heat units, prized for its earthy, raisiny flavor and faint bitterness rather than for heat.

Note: In some U.S. markets, dried poblano (ancho) is incorrectly sold as “pasilla”. Authentic pasilla negro is made from chilaca and has a distinctly darker, more wrinkled appearance.

Origin and history

The chilaca chile, from which pasilla is made, has been cultivated in central Mexico since pre-Hispanic times. The name “pasilla” derives from pasa (raisin), a reference to the chile’s wrinkled, dark appearance and sweet dried-fruit aroma. Pasilla is a foundational ingredient in the complex moles of Oaxaca and Puebla, particularly mole negro [1]. Today, most pasilla chiles sold in the United States are grown in Zacatecas, Aguascalientes, and San Luis Potosí [2].

Appearance and Scoville

The dried pod is long (6–9 inches), slender, and deeply wrinkled, with a color ranging from dark brown to nearly black. Its heat is mild, comparable to a mild guajillo and significantly milder than an árbol or serrano.

Flavor profile

Earthy and raisiny with a smoky-black-tea undertone and a faint pleasant bitterness. The flavor contributes depth and darkness to sauces more than outright heat.

Common uses

  • Mole negro and other dark moles
  • Salsas blended with tomato and/or tomatillo
  • Braised meat stews (guisados)
  • Salsa borracha (regional variations)
  • Soups and beans for deep chile flavor

Substitutes

  • Ancho: sweeter, wider pod; changes texture and sweetness
  • Mulato: more chocolate-like; closer in darkness but sweeter
  • Guajillo: brighter; add a pinch of cocoa for depth
  • Pasilla de Oaxaca: smokier; use less to avoid overwhelming
  • Cascabel: nutty; less raisiny

Cross-cuisine context

Note: The following comparisons are loose and are not sourced from authoritative culinary literature. The Korean gochugaru is sometimes cited as a distant parallel in its dried, earthy role in stews, though gochugaru is much brighter and lacks the raisiny bitterness. Dried Chinese er jing tiao chiles share a similar mild heat and fruity depth but are not as dark or wrinkled. Neither is a direct substitute.

Where in LA

Commonly found at Latin grocery stores, many farmers markets, and well-stocked supermarkets in Los Angeles.

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 6–12 months.
  • Ground chile loses potency fastest; use within a few months. For longest shelf life, seal airtight and freeze.