Friday and Saturday the kitchen will close at 10PM.
We start with a fresh poblano pepper on each order that come into the kitchen, first we roast the pepper on our chargrill. Once grilled we slide the poblano into a bag that is sealed so the pepper will begin to sweat. Then we peel the skin and slice the pepper and stuff with our meat and cheese blend. Now comes the batter that we make for every order aswell. This batter is made by whipping egg whites and folding the yolk back in, this creates a light crispy shell to complement your chile.