Like its fungal brethren fetching five figures at auction, the world’s rarest chillies don’t look like much to behold. But should you get the privilege of tasting one, you’re likely to become a rapid devotee. To learn more about the rare negro chilhuacle, and its number one champion, we spoke with chef Mike Beary, who imports and uses the chiluacles exclusively at his restaurant Zocalito, …
Interview: Mike Beary of Zocalito