Its heat, aroma and texture make it unique in the whole country, the Yahualica chili is not only the favorite for hundreds of dishes, it is a product that gives Jalisco its identity., especially to 11 municipalities that produce, process, market and export it with official support because since 2018 it has a designation of origin.
The geographical area for the Yahualica Designation of Origin is made up of eleven municipalities: nine of them located in the Los Altos region of the State of Jalisco: Yahualica de González Gallo; Mexticacán; Teocaltiche; Cañadas de Obregón; Jalostotitlán; Incarnation of Díaz; Villa Hidalgo; Cuquío; and Ixtlahuacán del Río; and two municipalities in the State of Zacatecas: Nochistlán de Mejía and Apulco. Due to the characteristics of the terroir, this species of chili can only be produced in this area
The Yahualica chili or popularly known as de arbol is green in color when it is immature, it transforms to a bright red as it matures and is dried to be commercialized. It has an average of 71 seeds contained in two locules. Its scientific name is Capsicum annuum L.
The peculiarity of the chile de arbol is due, in large part, to the fact that it has been cultivated for decades in the fields of Los Altos, a semi-arid region, where the land is rich in iron and minerals. One of the most important characteristics of this chili is the taste, since its itching does not hurt or burn, it is rather tasty that also does not harm the stomach or cause rapid heartbeat.
This spicy fruit has two growing cycles, in spring and in autumn. Its cultivation, through which the fruit that is traded in a dry state is obtained, goes through fourteen stages: seedling production; preparation of land for transplantation; determination of population density; transplant; irrigation; fertilization; cultivation work during irrigation; weed control and control; phytosanitary management; harvest; seed selection for the next cycle; dehydrated or dried the fruit; classification; and packed.
The artisan cultivation of the Yahualica chili is a contribution that guarantees not final quality, but also a true tradition for all the entities that produce it, which is inherited from generation to generation.
The Yahualica chili is the main ingredient for various dishes such as salsa macha, birria, pozole, and especially giving that unique Jalisco flavor to drowned cakes.
The Denomination of Origin of the Yahualica chili recognizes the quality of the fruit, whose cultivation encourages the generation of more local jobs, and with it, Mexico takes another step in the preservation of its traditions and in the construction of a more equitable future. It represents various economic benefits to the production chain of this chili, among them, a considerable improvement in its marketing price and, on the other hand, the export of the chili is promoted.
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