When Mexicans aren't praising the chile, they are eating it: fresh, dried, smoked, pickled or skinned and then dried (pasado). Whole chiles are stuffed, shredded, ground, chopped and mashed for everything from vegetable side dishes to relishes and thickeners for sauces.
In my many years of wandering in Mexico, I have learned one important thing about chiles: you can never be quite sure what you've got. That's understandable since Mexico has the greatest variety of chiles in the world; a few years ago, a Mexican botanist hazarded a guess of 200. Each small village or larger valley has its own local chile.
Some chiles are quite distinct and immediately recognizable, such as wild ones or those grown in remote places. However, the common chiles we see today, descendants of pre-Columbian plants, are more difficult to identify. A variety found in Oaxaca might look just like one with another name in Guerrero, but you'll find it's not the same. Conversely, one chile can go by several different names in different regions.