Mulato Chile

Both the Mulato and the Ancho are dried versions of the poblano pepper, but they come from different genetic strains. Anchos are picked when red and ripe, while Mulatos are left on the plant until they turn dark brown. This gives the Mulato a deeper, more chocolatey flavor profile.

The Mulato chile has a complex flavor profile characterized by notes of chocolate, licorice, and dried fruit, with a hint of tobacco. It has a mild heat level, making it deeply savory rather than overwhelmingly spicy. This rich taste makes it a cornerstone of complex Mexican sauces.

The Mulato chile is an essential ingredient in traditional mole poblano, contributing to the sauce's deep color and rich flavor. It is also frequently used in other Mexican moles, stews, and enchilada sauces. Chefs often toast them lightly on a comal before rehydrating them to bring out the oils.

The Mulato chile is considered to have a mild heat, typically ranging from 1,000 to 1,500 Scoville Heat Units. This makes it milder than a jalapeño and very approachable for those who cannot tolerate spicy food. Its culinary value lies more in its smoky, sweet flavor than its heat.