Double Take: Poblanos


Despite growing up in LA and loving Mexican food my entire life, my love affair with poblanos didn’t really begin until a trip to Baja last year. I had a chile relleno scone on that trip that still makes my mouth water, and if I can ever replicate it, I promise to share. Roasted poblanos are sweet and smoky, with a perfect mellow heat that goes with just about anything. This year I’ve got poblanos in my garden, and as soon as they’re ripe for the pickin’, I’m making Grilled Corn, Mushroom and Roasted Poblano Tacos from How Sweet it Is and Roasted Poblano Grits with Chorizo from Budget Bytes.

– Melissa P.

3 Responses to “Double Take: Poblanos”


July 5, 2013 at 1:22 pm

I love poblanos, too. Chiles relenos and chiles en nogada! If you ever come back to Baja, there are a few very good restaurants in Tijuana with delicious dishes with poblanos.

Melissa Perry

July 5, 2013 at 3:50 pm

Vanessa – I had chiles en nogada for the first time on that trip last year! What an incredible dish! Yum.

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