Want to cook it yourself? See our pico de gallo and salsa roja recipe.
Flavour first, heat second
Mexican food has a reputation for being fiery, but much of it isn’t. Chillies are used as much for flavour as for heat. Dried chillies such as ancho and guajillo give fillings a deep, smoky, slightly fruity taste with only mild warmth. Many classic fillings, such as carnitas, are barely spicy at all.
The real heat usually comes from salsas added at the table. That means each person can decide how hot their taco will be.
A guide to common chillies
Heat is often measured in Scoville heat units (SHU). Figures vary a lot between individual chillies, so treat these as rough guides:
| Chilli | Approximate heat | Flavour and use |
|---|---|---|
| Ancho (dried poblano) | Mild | Sweet, raisin-like; used in sauces and adobos |
| Guajillo | Mild to medium | Bright, slightly tangy; a key chilli in birria and al pastor |
| Jalapeño | Medium | Fresh and grassy; used fresh or pickled |
| Chipotle (smoked jalapeño) | Medium | Smoky; used in chicken tinga |
| Serrano | Hot | Sharp and fresh; used in green salsas |
| Chile de árbol | Hot | Thin red chilli used in fiery table salsas |
| Habanero | Very hot | Fruity and floral; used in salsas from the Yucatán |
Where the heat is in a typical taco
- The filling: usually mild to medium. Slow-cooked meats and beans are seasoned for flavour.
- The salsa: anything from gentle pico de gallo (fresh tomato, onion and coriander) to a hot red salsa.
- Pickles: pickled jalapeños add sharp heat; pickled red onions add none.
- Guacamole and cheese: cooling, and they soften the heat of everything else.
Why it feels hot
The heat in chillies comes from a compound called capsaicin, which triggers the same nerve receptors that sense heat. It doesn’t dissolve well in water, which is why gulping water doesn’t help much. Dairy, such as soured cream, cheese or a glass of milk, tends to help more. So do starchy foods like tortillas, rice and tortilla chips.
Keeping everyone happy at events
At a wedding, party or work event, guests range from chilli fans to small children. The approach we suggest:
- Keep the main fillings flavourful but not hot.
- Offer a range of salsas, from mild to hot, and label them clearly.
- Put pickled jalapeños and hot sauces on the side.
- Have cooling toppings available: guacamole, soured cream or a dairy-free alternative.
For children’s parties, see our guide to Mexican food for kids’ parties.
Is spicy food the same all over Mexico?
No. Mexico is a large country with very different regional cooking. The Yucatán is known for habanero salsas, while dishes in other regions rely more on dried chillies for depth. Street-food stands almost always offer a choice of salsas, from a green tomatillo salsa to a smoky red one, and locals add as much or as little as they like. Some Tex-Mex dishes outside Mexico are milder, and some are much hotter. There’s no single level of heat that counts as authentic.
Try it at home
If you want to control the heat yourself, our salsa recipe and chicken tinga recipe show how to adjust it. Remove the seeds and pale membranes from fresh chillies to make them milder.
Planning a menu
Tell us about your guests and we’ll suggest a menu with the right balance of heat. Every menu is agreed with each client. See the sample menu, or contact us for a quote.
Planning an event? Tell us about it and we’ll suggest a menu and send a quote for your event.