The pasilla chili owes its name to its dark brown and wrinkled skin, as it has the appearance of a raisin and is usually consumed dry. The dried pasilla chili is one of the many that are cultivated by chile producers in the state of Guanajuato. It is very popular as an ingredient in many sauces, such as salsa borracha, in different types of moles and marinades, and in various beef, pork and chicken stews.