Exploring the Complexity of Mexican Chilies

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This chapter delves into the world of Mexican chilies, discussing their flavors, qualities, and importance in Mexican cuisine. It covers topics such as the distinct flavors of mulatto chilies, the differences between ancho chilies, the debate surrounding chili exports from China, and the popularity of jalapenos in the United States. The speakers also compare the complexity of Mexican sauces and chilies to other cuisines worldwide.

Mark Miller is often called the founder of modern southwestern cuisine, but his unique anthropological approach to food has led him to explore cuisines in over 100 countries around the world. He joins Tyler for a conversation on all that he’s learned along the way, including his pick for the most underrated chili pepper, palate coaching, the best food cities in Asia, Mexico, and Europe, the problems with sous-vide, mezcal versus tequila, the decline of food brands, why Michelin guide is overrated, how to do fast food well, and why the next hipster food trend should be about corn.

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