Poblanos

This is the workhorse of Mexico’s chiles for its ability to be served either as a main course when roasted and stuffed with cheese or eaten like a vegetable when grilled and cut into thick strips. Its meaty texture is incredibly satisfying. While most poblanos are not spicy, you may get one every once in a while that is incredibly fiery. Look for bulb-shaped chiles that do not have wrinkly edges, as wrinkles indicate that they are not fresh.