Quotes About Poblanos

If there was a mandatory day of rest – or a public holiday for all Poblanos – a lot of restaurants in America would have to close their doors. As it is, the day after the fifth of May (Cinco de Mayo), half the cooks in America are hungover. Keep that in mind.

The combination of charred poblanos and corn is a classic one in Mexico and once added to a rich, creamy dressing and soft potatoes, it makes for the perfect summer side.