The local milpa custom is a highly productive variety of tropical gardening that yields a well-balanced and rich diet that includes maize, beans, squash, sweet potatoes, yucca, yams, and chilies.
Directed deterrence by capsaicin in chilies.
Guajillo chilies may be used in pastes, butters, or rubs to flavor all kinds of meats, especially chicken.
The finished snack is often garnished with a combination of diced onions, coriander leaves and chopped green chilies.
Large quantities of cooked rice, meat, and vegetables are consumed with various kinds of chutney, ginger, garlic, chilies, and spices.
In addition, some spices, such as allspice and chilies, are fruits, botanically speaking.
One such paste is "nam phrik num", a paste of pounded fresh green chilies, shallots, garlic and coriander leaves.
It is sometimes eaten with vinegar (chopped chilies and or soy sauce are added) or with "bagoong", "lechon" liver sauce, or "atchara".
