July 12, 2012

San Antonio’s revival fed by food

After roasting six poblano chiles on the grill, chef Brian West showed me how to remove the skin. I de-seeded the chiles, cut them lengthwise into strips and, in a large skillet, added onions, crema Mexicana and semi-firm panela cheese. Dressed in the requisite chef’s hat and apron, I presented the finished dish, rajas poblanos, to my group, which rewarded me with rousing applause.

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