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we ate at xoco which is Rick Bayless’ little sister restaurant to Frontera and Topolobampo in Chicago and were totally enamoured with the amazing Mexican streetfood. So, our offering for E are empanadas which are little baked (or fried) pastries filled with whatever you have on hand. It could be a bit of leftover braised meat or some vegetables and cotija but ours are filled with eggs and oven roasted poblano peppers. We took a hand from Goya and bought the pastry and ours are baked and not fried. Rick’s were a lot more tender and the poblano flavor was more pronounced so we will have to work on that.

Roasted Poblanos
Preheat oven to 500. Line a sheet tray with foil.
Lay poblanos on the tray and roast on both sides for 10 minutes each.
Toss in a heatproof bowl and completely cover with plastic wrap. After ten minutes you will be able to ease the skins off and use them in eggs, on turkey sandwiches or best, in empanadas.