GUAJILLO
Bright, tangy, mild-to-medium heat; the backbone of countless salsas, adobos, and sauces.
PASILLA
Dark, rich, earthy; essential to mole negro and complex sauces.
…and more, including seasonal and region-named varieties on request.
OUR CHILE SELECTION
Because chiles drive so much of a dish's character, consistency is critical. We hold our chile specs and source by named variety so the flavor your cooks built the recipe around doesn't drift from order to order. As a wholesale dried chiles supplier, we don't substitute silently — if a variety is tight, you'll hear it from us, with options, before it reaches your kitchen.
Our selection runs deep across the varieties Southern California menus are built on:
ANCHO
Dried poblano; sweet, raisiny, mild; the foundation of mole and rich red sauces.
CHILE DE ÁRBOL
Bright, clean, serious heat; for fiery salsas and infused oils.
A guajillo is not an ancho. An ancho is not a mulato. Each dried chile carries its own flavor, its own heat, its own role in a sauce that took someone generations to perfect. Lopez Foods carries chiles by their true names, sourced for authentic flavor, because the mole on your menu deserves nothing less.
CHIPOTLE
Smoked, dried jalapeño; deep smoke and heat for adobos and salsas.
MULATO
Sweeter, more chocolatey than ancho; a mole cornerstone.
CONSISTENCY IN EVERY SAUCE
If you've ever been handed "whatever dried chiles we had," you already know why this matters. Send us your hardest-to-find chile — a regional variety, a specific grade, a seasonal item — and we'll source it. That's the standing promise behind our specialty line, and it's how we help your signature dishes stay yours.