Costeño
What it is
A small, thin, pale-to-deep-red dried pod from Mexico's Pacific coast (costa = coast), found in yellow (costeño amarillo) and red types. Thin-walled and translucent.
How it's made
Coastal chiles are sun-dried; the thin walls dry fast and toast quickly, demanding a careful hand to avoid scorching.
Flavor profile
Bright, sharp, and citrusy with a clean, lively heat — more acidic and zippy than the deep, sweet interior chiles. The yellow type is especially tart.
Culinary uses
Essential to coastal Oaxacan and Guerrero salsas and to the yellow mole amarillo (with costeño amarillo). Pairs with seafood, tomatillo, hoja santa, and lime.
Regional variations
Oaxaca and Guerrero coasts; the amarillo type is reserved for the yellow mole, the rojo for brighter red salsas.
Cultural & historical context
A signature of Mexico's Pacific-coast cooking, where bright, acidic chiles complement abundant seafood.
Reference notes
Tags: `dried`, `medium-hot`, `Mexican`, `coastal`, `Oaxacan`, `C. annuum`, `citrusy`. Related: guajillo, puya, chilhuacle amarillo. Substitute guajillo + árbol (red) or a mild yellow chile. Sourcing: regional importers; sold by color. Link → Mole Amarillo, Guajillo, Chilhuacle.