Three or four years ago, I embarked on a spontaneous road trip across the border into Sonora, Mexico. Spontaneous trips are not uncommon in the Desert Dust household but this one would be deep into the state of Sonora and this was a new and exciting frontier for us. It was an amazing trip and led us to an unexpected and unforgettable culinary discovery that is now featured in two Desert Dust products: the chiltepin pepper. 

In the laidback desert city of Hermosillo, known for steak and it's cobija's (blanket flour tortillas), we found ourselves sitting in a local steakhouse, curious by the small, hand carved pepper grinders on every table. Handcrafted from ironwood, these grinders are both functional and beautiful, embodying the spirit of the desert.

Ironwood, or Olneya tesota, is a tree native to the Sonoran Desert, known for its incredible density and strength. It thrives in the harsh conditions of this arid environment, growing slowly over decades and developing a rich, dark wood that is highly prized for carving and crafting. Each grinder is a testament to the resilience and beauty of desert life.

Chiltepin peppers are not your average spice. Unlike cultivated varieties found in grocery stores, chiltepin is a wild, indigenous plant native to the arid landscapes of northern Mexico and the southwestern United States. These fiery little berries pack a potent punch, often called the "bird pepper" because of their popularity among birds who help spread their seeds. The heat of the chiltepin is intense and immediate, hitting hard before dissipating quickly—a burst of flavor that leaves an impression without overwhelming the palate.

Our time in Sonora taught us that chiltepin peppers are more than just an ingredient; they are a deep-rooted part of the region's culinary heritage. Locals treat these wild peppers with reverence, incorporating them into dishes like aguachile & chile colorado.