Claim to fame: This relatively mild chile is made by drying the mirasol pepper and is often used in Mexican cooking.
Scoville rating: 2,500-5,000
Try it in: Cauliflower Tacos at Taqueria Feliz ($10)
Tasting notes: Chef Lucio Palazzo fries the hot veggie of the moment, then loads a taco shell with nopales (cactus leaves), guacamole and guajillo salsa at this Manayunk cantina. For extra heat, try the dish paired with the three-chile margarita.