Chileajo
Slow-cooked pork in a rich guajillo and ancho chile sauce, served with rice and pickled onion with fresh chiles. A traditional family recipe from southern Mexico.
Dish story
Chileajo is a traditional dish from southern Mexico, particularly associated with regions of Oaxaca and neighboring areas, where dried chilies form the foundation of many family recipes. Every town and household has its own variation, but they all share one defining feature: a rich sauce made from dried chilies, spices, and slow cooking that transforms simple ingredients into deeply flavorful dishes.
More than just a recipe, chileajo is food connected to memory. These are the flavors that stay with you for years and instantly bring you back to a family table.
Cutzamala version
This dish holds a special place in our kitchen because it is one of the flavors I most strongly associate with my mother. We slowly cook pork in a sauce made from guajillo and ancho chilies, creating a rich balance of depth, warmth, and character. It is served with rice and pickled onions with fresh chilies for a bright and refreshing contrast.
A recipe inherited from my mother. Pure Mexican countryside flavor.
Sabores que solo encuentras aquí. 🇲🇽
Main ingredients
Guajillo chili is one of the most widely used dried chilies in Mexico. It offers fruity, slightly sweet flavors and moderate heat, making it a key ingredient in countless traditional sauces and stews. 🌶️🇲🇽
