I just found this thread, wow! I really learned a lot. I thought I'd share a couple things from down here in Mexico. I have a Mexican friend here who moved to France and was trying to describe to the french how certain foods require a certain pepper and that it matters which one you use. They seemed to think that they just added heat and the type didn't matter. She finally told them that to a Mexican peppers are like cheese is to a frenchman, you can't just say 'add cheese' and it doesn't matter what kind. They finally 'got it' when she put it that way.
Also, when chile seco (which is a sauce made from dried chiles, usually arbol and habanero) is being made it is always cooked outside away from the house. It has to cook a long time and the fumes are considered bad for the children and the old, truth is they are bad for everyone's eyes and nose.
