To put it quite simply, the folks at Frontera love to cook and want you to also. So we’re devoted to making it easier to obtain some of the hard-to-find Mexican ingredients. Take dried chiles, for example. They can be difficult to find or improperly labeled when you do find them. Here, we’ve selected the basic chiles you’ll need to make great-tasting Mexican food.

	The New Mexican is often used to make chile wreaths and ristras. Cultivated in New Mexico for over 300 years, this chile is the most commonly used chile in the American Southwest. MORE INFO
	In its fresh form, the ancho is called a poblano pepper. Poblanos originated near the city of Pueblo.One of the most popular dried chiles, Anchos are most commonly used in mole sauces. MORE INFO
	The Guajillo has a sweet, natural taste. It's great in salsas and sauces. After the Ancho, this is the most-used chile in Mexico. MORE INFO
	In Spanish, Pasilla means "little raisin" due to its deep black color and raisin like aroma. This pepper is mild in taste, wiht a light smoky flavor. MORE INFO
	The smoked Jalapeño is also called a Chipotle. The deep, smoky flavors of the Chipotle are wonderful in chili and all types of sauces. MORE INFO
	The Chile de Árbol is hot and tasty. Great with any soup, sauce or salsa -- and also a popular substitute for ground Cayenne. MORE INFO
	The name is thought to have come from the Spanish word pequeno which means small. Do not let the size of this chile fool you -- it is very hot! MORE INFO
	The Habanero is the world's hottest pepper. Habaneros are highly aromatic with a compelling, fruity, citrus flavor. MORE INFO