One of the most popular chilies, just like the guajillo chili, is the Ancho chili. It gets its name from its dark (black) and wrinkled skin, resembling a raisin, and is typically consumed in its dried form. The Ancho chili is the mature, carefully selected, dehydrated, and cleaned fruit of the chilaca chili. It is also known as the “chile negro.” It should not be confused with the pasilla oaxaqueño chili, which is dried and smoked, and is very difficult to find outside of that region.