Chintextle is a Mexican smoked chili paste originating from the region of Oaxaca. It is made with pastilla chilis, dried shrimps, avocado leaves, garlic, vinegar, oil, and salt. Originally, chilis were milled in a volcanic rock grinder (called metate) along with other ingredients.

Nowadays, pastilla chilis are roasted, then blended with other ingredients, while vinegar and oil are gradually added until a spreadable paste is formed. There are many variations of chintextle, so almonds, black beans, pumpkin seeds, and pecans can be added to further enrich the already intense flavor.

Since it is very nutritious, Oaxacan peasants used to take it to work, where they would spread it on tlayudas (large tortillas). Chintextle can also be used as a semi-dry rub for meat and fish dishes.