Potatoes with roasted poblano chiles and Mexican sour cream (Papa con rajas y crema ácida) from My Mexico City Kitchen: Recipes and Convictions (page 222) by Gabriela Camara

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JDeMarois on February 12, 2026

    I crave this one from time to time, so comforting and delicious. The peppers are a bit fussy but it’s worth it. I usually just sub a cup of store bought crema instead of making her version.

  • sometimes on February 21, 2025

    Made mostly as written using the suggested crème fraiche since I didn’t make the crema acida yet. Only deviations were to use one ounce less crème fraiche due to shrinkflation, and to add a tbsp or two of water towards the end to loosen things up just a bit. A considerable amount of salt was also needed before serving, ok for a saucy dish like this. Made a nice dinner with freshly made tortillas and some beans. If I were to make this again with crème fraiche, I’d get it correctly salted just before adding to the pot, and also salt the onions as they cooked, to avoid dealing with huge pile of seasoned potatoes and unseasoned everything else

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