"Spice is about awakening the palate, not overpowering,"
"I like to layer chilies for flavor first, then adjust heat so it sharpens the palate and lets citrus, fats, and herbs come through clearly."
"I treat spice as a tool for balance,"
"Heat should lift the creaminess of seeds or squash, highlight acidity, and give clarity to the sauce - it's never just about fire."
Chilies are used prolifically in Mexican cuisine to add flavor and balance rather than simply heat. Chefs layer chilies to build complexity, then adjust heat so citrus, fats, and herbs remain perceptible. Excessive spice can drown out subtle elements in dishes such as tamal oaxaqueño and intricate sauces like mole, masking chocolate bitterness, nut richness, and dried-fruit sweetness. Heat should elevate creaminess and acidity, providing clarity to sauces instead of just producing burn. Heat levels vary regionally, so diners who want strong spice should choose menu items that are traditionally and deliberately spicy rather than requesting "extra spicy."
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