- 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 a
Mexican dish made with rice, in
which its
green color comes from a
chile poblano liquid preparation. The
green liquid...
- 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,...
- rice)
Arroz poblano Arroz rojo (red rice,
Mexican rice, or
Spanish rice)
Green spaghetti, a
celebration dish of
spaghetti in a
roasted poblano cream sauce...
-
Chiles en
nogada is a
Mexican dish of
poblano chiles stuffed with
picadillo (a
mixture usually containing shredded meat, aromatics,
fruits and ****es)...
-
producers and
grocers sometimes incorrectly use "pasilla" to
describe the
poblano, a different,
wider variety of pepper, the
dried form of
which is called...
-
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)...
- Spanish-English Dictionary.
Cambridge Dictionary. El
Unico y Mas
Extenso Cocinero Poblano. Puebla: M. Corona. 1888. p. 24.
Retrieved 20 June 2024.
Galvan Rivera...
