What’s common to all Mexico’s regional styles of cookery is the liberal use of chili peppers. With their powerful smoky, sweet, and sometimes scorchingly hot flavors, these indigenous staples have done more to shape the cuisine here than any other ingredient. Among the varieties to try are habañero (used in spicy ceviches), cascabel (often chopped for medium-hot salsas), and poblanos (usually served stuffed with ground meat or cheese and roasted).
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