The chilaca is a type of chili pepper native to Mexico. It is long and slender, typically measuring about 6 to 8 inches in length. The skin is dark green when unripe and turns to a deep brown or black as it matures. Chilacas are known for their mild to medium heat, making them a versatile ingredient in various dishes. In cooking, chilacas are often used fresh, roasted, or dried. They can be found in salsas, soups, and stews, adding flavor without overwhelming heat. Their unique taste complements other ingredients, making them a popular choice in traditional Mexican cuisine, including dishes like tacos and enchiladas.