"poblano" news and stories

Our mini spotlight on Mexican favorites (see posts for barbecue-chicken quesadillas, fish tacos and breakfast burritos) today features the spirit of Oaxaca in these gorgeous charred and stuffed poblanos, better known as chiles rellenos. Mild by nature, the poblano can play host to stuffings as simple as the queso oaxaca and cilantro pictured above, to a mix of halibut, shrimp, calamari and crabmeat, as masterfully assembled by chef Roberto Santibañez in his cookbook Rosa's New Mexican Table.

Regional specialty queso oaxaca is a mild mozzarella-like cheese that's formed into ribbons and rolled into a ball. Think a ball of yarn, only cheese. If you can't find it in your local markets or specialty stores, you can order it online at igourmet.com. Mozzarella can be substituted, but there's nothing like the taste of the real thing.

Avocado-and-tomato salsa makes a great accompaniment in another cheese-based chile relleno recipe (this one made with a combination of Monterey Jack and Parmigiano Reggiano cheeses). For more on Oaxaca, check out chef Zarela Martinez's recent blog post.

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While in Colorado a few months ago, some friends from New Mexico paid me and my traveling companions a visit. Upon arriving, our friends produced a one-gallon freezer bag of green chili, threw it on the stove and fed us all. We ate and drank and ate some more. Impressed with the chili, I tried to get the recipe out of my guests. I can't say that they were secretive about techniques and ingredients. They'd just gotten a head start on their drinking, so the nuances of the recipe were a little hazy. Despite not having home-grown Anaheims, as my friends did, I've come close to replicating their green chili. What follows is more a method than an exact recipe.

[Photo: Nick Vagnoni]