- The
poblano (Capsi**** annuum) is a mild
chili pepper originating in Puebla, Mexico. Dried, it is
called ancho or
chile ancho, from the
Spanish word ancho...
-
negro (black mole), mole rojo (red mole), mole
verde (green mole), mole
poblano, mole
almendrado (mole with almond), mole michoacano, mole prieto, mole...
- Bib
Gourmand list of
exceptional restaurants at
moderate prices.
China Poblano by José Andrés – Las
Vegas –
Chinese and
Mexican fusion. Fish by José Andrés...
-
Arroz poblano or
Mexican green rice is a
Mexican dish made with rice, in
which its
green color comes from a
chile poblano liquid preparation. The green...
-
named a
World Heritage Site in 1987. The city is also
famous for mole
poblano,
chiles en
nogada and
Talavera pottery. However, most of its
economy is...
-
minced meat and
coated with eggs". The most
common pepper used is Puebla's
poblano pepper,
though New
Mexico chile, pasilla, or even jalapeño
peppers are...
-
Chiles en
nogada is a
Mexican dish of
poblano chiles stuffed with
picadillo (a
mixture usually containing minced meat, aromatics,
fruits and ****es) topped...
- one of the two
dried varieties of the
poblano pepper.
Mulatos are
dried fully mature poblanos,
whereas poblanos that are
harvested early and
dried are...
- the
other local football team in the city,
Lobos BUAP,
called El
Clasico Poblano.
Lobos had been in the
second division of Mexico, and for that reason,...
-
paprika (0–300 SHU), New
Mexico long
green or red
chile (300–500 SHU), and
poblano/ancho (≈1,369 SHU)
types were
included as mild ****y
peppers (Table 1)...
