Peppers are an essential component of Mexican cuisine with an amazing diversity of different types (Aguilar-Rincón, 2010). Figure 1 shows a list of 64 different types peppers used in Mexico and in which regions of Mexico they are most popular (Diversidad de Chiles en Mejico). In the United States, it would be useful to know which regions of Mexico the customers originate from. This would provide both a sense of the types of peppers they use in their cuisine and a sense of the markets that serve Mexican customers could supply those peppers.
Chilaca peppers are a very dark green pepper that are called chile negro or pasilla chile when dried. They are most commonly used in sauces when dried.
Chilcas are a mildly hot pepper, measuring 1,000 to 1,500 Scoville units.
For information on production and management of Chilacas, refer to the New England Vegetable Management Guide and click on "pepper".