Mexico is the center of origin, domestication and diversification of the Capsicum annuum chile variety; these plants are woody-stalked and shrub-like. Their flowers are usually white, sometimes greenish. Fruits vary in size, color and flavor, depending on soil type, climate, etc.
Güero is the name applied to several Mexican chiles, yellow or yellowish-green in color, that belonging to the Capsicum annuum species.
Generally their fruits are long and slender, can be crooked, and vary in size, color, flavor and piquancy.
Each regional cuisine puts them to a specific use. When roasted, with the skin and seeds removed, they can be stuffed or cut into slices as a garnish for stews and rice; whole, they are pickled in brine or escabeche for commercial or home canning to preserve their use life. Some bear regional names, such as cristal, cristalino, carricillo, caribe, or x-cat-ik—in the Yucatán—or chile de agua in the Southern Highlands (Oaxaca).


Sardine tostadas
Fish veracruz style