Today we learn more about poblano peppers, an iconic variety of Mexican peppers with a tasty story to tell.
Poblano Peppers Are Named After a Mexican City
Poblano means “native of Puebla,” a STATE in central Mexico known, among other things, for a long list of culinary delicacies that includes tacos al pastor, and mole.
With such a tasty backdrop, it was almost inevitable for poblano peppers to become a staple of Mexican cuisine. An while this pepper is known under other names in different regions of Mexico, “chile poblano” has become the term more widely used.
Poblano Peppers Can Be Green or Red
If you asked a Mexican what color is a poblano pepper, chances are that the answer would be “green.”
This is because poblano peppers are often used before they are ripe. As they ripen, poblanos turn bright red. A ripe, dried poblano pepper is called “chile ancho,” which means “broad pepper.”
Peppers are essential to Mexican cuisine, so it’s not surprising to see such a detailed naming system. Most peppers have two names in Mexico, one to refer to the fresh pepper, and a different one to refer to the dried version.
The Poblano Is the Most Widely Used Pepper in Mexico
Mexico boasts over 100 varieties of chili peppers. And while some of them, like habanero and jalapeno, are world-famous, the poblano is the king of peppers in Mexico.
This may be due to the fact that poblano peppers are extremely versatile. Not only can they be consumed in a variety of ways, they are also part of iconic dishes such as chiles en nogada.
But poblano peppers are more than an impressive statistic. They are rich in vitamin C, and are a great source of dietary fiber.
More Delicious Food Facts
At Chef Gourmet, we know good food, and we love sharing that knowledge with you. If we have whetted your appetite for interesting food facts, here are some previous posts you may find interesting:
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- Chicken cacciatore: everything you need to know
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