Guajillo chili, one of the most commonly used in Mexican cuisine

The guajillo pepper is a dried chili pepper widely used in Mexican cuisine to add color and flavor to sauces, marinades, and other stew-type recipes. The Mirasol chili is known as the guajillo chili when dried. This smooth-looking, bright reddish chili measures about 10 cm long and is grown primarily in the states of Aguascalientes, Durango, and Zacatecas. The guajillo chili—along with the ancho chili—is one of the most widely used chilies in Mexican cuisine to add color and flavor to sauces, marinades, and many other recipes. Names of the guajillo pepper by region : in Bajío and Chihuahua, it is known as cascabel pepper, in the State of Mexico as red chilaca pepper, in Jalisco as mirasol pepper, in Mexico as guajillo pepper "that does not sting" and in Colima as cuachalero.