Mulato
What it is
A dried poblano-type chile, broader and darker (near-black brown) than the ancho, from a strain that ripens to a deeper hue. Held to light it glows brown, not red.
How it's made
A specific poblano cultivar is left to over-ripen to a chocolate brown before drying, yielding a sweeter, deeper, less acidic chile than the ancho.
Flavor profile
Richer and earthier than ancho — chocolate, licorice, dried cherry, tobacco, and coffee — with a softer, rounder sweetness and minimal heat.
Culinary uses
Essential to mole poblano and mole negro, where its chocolatey depth balances the brighter ancho and the dark pasilla. Pairs with chocolate, plantain, sesame, and turkey.
Regional variations
Puebla and Oaxaca prize it for mole; quality hinges on full ripening before drying.
Cultural & historical context
The second leg of the mole trinity, contributing the deep, brooding base note that gives Mexico's most celebrated sauces their complexity.
Reference notes
Tags: `dried`, `mild`, `Mexican`, `C. annuum`, `mole`, `chocolatey`. Related: ancho, pasilla, poblano. Substitute ancho (lighter, sweeter). Sourcing: distinguish from ancho by the brown backlight; specialty Mexican grocers. Link → Ancho, Pasilla Negro, Mole Poblano, Mole Negro.