The dried form of the chilaca. Named for its dark, wrinkled skin (literally 'little raisin'), it is a mild to medium-hot, rich-flavoured chile.
Used especially in sauces, most famously as one of the 'holy trinity' (along with ancho and mulato) in a traditional mole sauce. Also often combined with fruits and excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey or oregano.