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Imagine a silky, perfectly charred and peeled poblano, stuffed with huge chunks of fresh jumbo shrimp and melted Monterey Jack cheese, crisply fried in batter. Topped with Matt’s delicate ranchero sauce, sour cream, chopped white onion, and a smattering of toasted pecans and raisins, it is the epitome of pre-Republic, regional cuisine. – Kate Thornberry
This article appears in June 14 • 2013.
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