Poblano Chilis, So Stuffable and More
Marty Martindale

Hot is good. Spicy is great!

One of the most popular, and versatile chilis is the poblano (pablano) pepper. It adds zest to poblano2just about anything or you can stuff it with just about anything. Chilis, with their heat agent capciasin, are grown in at least 400 types. Unlike most of the U.S., heat is necessary in the Far and Middle Eastern, Asian, Indian and Mexican cultures.

Poblanos, called anchos when they are dried, are rather middle-of-the-road when it comes to heat and easy to get along with. On the Scoville pepper heat scale, the poblano resides along side the Anaheim pepper, not as hot as jalapenos, yet hotter than banana peppers. Most of the heat, in any pepper, resides in its seeds and white membrane, which is easily removed, if you wish.

These yummy grillers play many roles and are only 4 to 6 inches long and about 3 inches wide. Poblanos are a much darker green than bell peppers, flatter and more rambling in shape.

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The Elote Café Cookbook
Marty Martindale

By Jeff Smedstad
A review by Marty Martindale

A great deal of credit goes to Janise Witt’s many photographs which so richly enhance this cookbook. Not only are the pictures of food rich in detail, the general ambience of the restaurant is very attractively captured, as well.

Author, chef and Sedona, Arizona, restaurant owner, Jeff Smedstad, bases his success with Mexican cuisine on 21 years  Continue reading