Pasilla Chiles, (pronounced “pah-SEE-yah”, Spanish for “little black raisin”) Capsicum annuum, are indigenous to Central Mexico, a key chile in the famous “holy trinity” of Mexican chiles used in moles along with the ancho and the mulato chiles. Like many chiles, these have one name when fresh and are called something else when in their dried state. The fresh version is the Chilaca chiles (pronounced “chil-aca”, Aztec Nahuatl for "gray hair" or "old") and believed to have originated in the Puebla region of Mexico, just south of modern day Mexico City. Chilacas change from dark green to dark brown as they mature. Use in Mexican moles, adobo sauces, salsas, marinades, soups, and stews. Taste is pungent and tangy with chocolate and raisin notes, a rich flavor and woodsy undertones.