Description

Velvety depth with gentle warmth. Mulato Isleño is the classic poblano type that matures to a lustrous, chocolate-brown and dries to the beloved “mulato” used in mole poblano. The flavor is plush and complex—think cocoa, dried cherry, plum, coffee, a hint of licorice and warm spice—delivering richness without sharp heat. It is the chile that turns sauces silky, stews soulful, and rubs aromatic and darkly fragrant.

The plants are sturdy and productive, typically 2 to 3 feet tall with a branching habit that sets generous clusters of pendant pods. Clean green foliage frames broad, heart-shaped fruit so the plants look ornamental well before ripening. Pods average 4 to 6 inches, thick walled and gently lobed, maturing from deep green to a glossy, chocolate-brown on the plant and curing to a soft black-brown when dried. Those substantial walls roast, blister, and peel beautifully, then dry evenly for pantry-perfect pods.

Taste a fully ripe or dried pod and the sweetness arrives first—raisin, cocoa, and stone fruit—followed by a mellow, low heat that lingers smoothly. In the kitchen, fresh pods are excellent for chiles rellenos, rajas, and rich roasted salsas. Dried mulatos are indispensable for mole poblano and adobos, where a quick toast unlocks their chocolate-and-fruit perfume before blending into sauces with a satin sheen. Ground, they yield a mahogany powder that deepens braises, beans, and spice rubs.

Rooted in central Mexican market gardens and culinary tradition, Mulato Isleño is a time-honored Capsicum annuum selected for flavor, color, and dependable drying. Grow it for generous harvests, beautiful roasting peppers, and the signature, cocoa-rich taste that makes classic moles and winter braises unforgettable.