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The chile poblano is one of the most wanted ingredients during August and September because of Chile en Nogada , one of the traditional Mexican dishes from Puebla . Nevertheless, it can be enjoyed in different versions, like in a beverage by having this spicy pepper as one of its main ingredients.
The chile ancho liquor has existed for almost 100 years , from Puebla to Mexico and the world.
“This beverage is inspired by a recipe from the 1920s created by the Reyes family , that's why the liquor's name is a tribute to the family that created it”, explained Roberto Hidalgo, Ancho Reyes' marketing and sales director.
According to its origin, “it was never intended to be sold, it was simply a liquor that was made at home to share with family and friends”, nevertheless, the family recipe was rescued and it's now available for its consumption in the rocks or in cocktails .
They preserve the original production process and use chiles poblanos from San Martín Texmelucan , “considered as their place of origin”, says Roberto.
The chiles are sun-dried for approximately 15 to 20 days. It will become ripe, dry and turn into chile ancho, which is the foundation of the Ancho Reyes Liquor, the original version, as other liquors are being made with chile poblano.
“For us, it was very important to recover the recipe that was lost for many years, and to bring it back to the present and share it with the world”, says Roberto.
Another one of its great attributes, besides the beloved spicy flavor , is its creation process, as its mostly done in an artisanal way.
In its factory , located in the heart of Puebla , their personnel works by hand. They cut the chiles with scissors, they also place the bottles to fill them up, label them, and seal them.
This process can be enjoyed by the public, as they recently started doing tours around the factory for people to learn and enjoy this Mexican elixir from Puebla .
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