Do you know the Yahualica chile?


This ingredient of very spicy color and the flavor is actually the chile de árbol and it is well known because it is grown in Yahualica, Jalisco. The producers of this variety assure that its itching is unique thanks to the terroir of the region of the South Highlands. Its cultivation is artisanal, since most of the cultivation tasks are manual, from the selection of the seed in the field, planting, harvesting, and drying to a selection of chili and packaging. Since March 2018 chile Yahualica has it own origin Denomination of Origin.




1. Everything begins with the preparation of the seedlings, that is, the soil boxes of one meter by one meter. These must be soft, level and disinfected to avoid stagnations and fungal diseases. The care that is taken of these during the sowing, germination, and growth will be the reflection of the plantation, which starts from December to February.

2. The harvest is done manually when the fruits are ripe and bright red. In general, the second half of July and the first of September are made and are three cuts.

3. They dry on the plastic under the sun and they are covered at night since they can not get wet. During the drying, the selection of the best chilies is made and then they are packed.


4. In the municipality, there are around 200 to 300 varieties of tree chile, among which the "bollerillo" and the "cola de rat" stand out.

5. This chili is used to prepare typical Yahualica foods, such as marinades and chorizo. It is also a fundamental part of the candy industry. In addition, there are several brands of Yahualica sauces, among which are: Toñita sauce, Porky sauce, Tahio sauce, Mike sauce, Encino sauce, Yahuapika and El Agarrón.




In order to unite regional efforts, the municipal presidency of Yahualica de González Gallo, Jalisco, announced that 10 municipalities will meet in a project called the Chile Yahualica Route. They stated that this is intended to encourage tourism and the economy of the region. The localities that integrate it are Ixtlahuacán del Río, Cuquío, Jalostotitlán, Encarnación de Díaz, Mexticacán, Teocaltiche, Cañadas de Obregón, and Yahualica, of the state of Jalisco; and from Zacatecas: Nochistlán and Apulco. Together they add more than 225 thousand inhabitants and a territorial extension of 6 thousand 403 square kilometers. Another effort related to this variety of chili is that the second edition of the Fiesta de Todos Los Chiles Mexicanos will be held in Yahualica, Jalisco, from September 22 to 24.


Chile de árbol, a pride of Yahualica


This food is the perfect condiment for many of the Mexican dishes   With a scarlet red color and a very spicy flavor, the chile de árbol has become the perfect condiment for many of the Mexican dishes and constitutes the standard that proudly gives identity to the inhabitants of Yahualica, Jalisco.   To say of the producers, the Yahualica tree chile is the best in the world for its flavor and itching, which is possible thanks to the soil of this region of the South Highlands, the climate and the artisanal techniques that Chileans continue to practice. of the area.   The economy of some 300 families of this beautiful municipality depends on the production of the tree chile; but, in addition, there are more than a dozen industries that produce hot sauces that can be appreciated on the tables of many Mexicans, as well as ground chili for snacks, marinades, seasonings, male chile, and jams.   In this regard, the mayor Alejandro Macias Velasco said in an interview that they are in the final stage to achieve the Denomination of Origin of the Yahualica tree chile, in addition to that they have also taken on the task of finding resources to carry out the Ruta del Chile.



He added that there are 10 municipalities that produce the product in just over 580 hectares of this region, of which 260 hectares are in Yahualica; that is to say, almost half of a production of around one thousand 500 tons per year, is contributed by the Chileans and Yahualicenses.   The Denomination of Origin would cover the municipalities of Yahualica de González Gallo, Mexticacán, Teocaltiche, Cañadas de Obregón, Jalostotitlán, Encarnación de Díaz, Villa Hidalgo, Cuquío and Ixtlahuacán del Río, in Jalisco, as well as Nochistlán de Mejía and Apulco, of Zacatecas.   For his part, the producer Luis Antonio Plascencia González explained that the production, picking, and drying of the chile de árbol is totally handmade, in which whole families participate and put all their enthusiasm to offer a quality product.   He indicated that there are 10 months of hard work between sowing and harvesting. "The yield per hectare is six tons, but once it is exposed to the sun for drying it hardly reaches between 1.6 and two tons per hectare," he said.   He said that the itching of the chile de árbol provokes a discomfort in the tongue and sweat in the forehead, but the brain responds immediately releasing endorphins that neutralize that sensation, providing the body with a pleasant experience.   Plascencia González added that the pinch of chili is done in three stages. In the first stage, the chili is cut in the lower part of the bush, in the second part of the middle part and in the last part of the upper part.   "Right now it is the last bitch, and the bush starts to dry because it has already given its performance, and the chilies are more dehydrated because of the same thing that kills it no longer sucks water," said the producer.