Spaghetti in poblano salsa from Oaxaca: Home Cooking from the Heart of Mexico (page 204) by Bricia Lopez and Javier Cabral

Where’s the full recipe - why can I only see the ingredients?

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

  • nikki_ml27zt on May 26, 2026

    I LOVE green spaghetti, but I’m not sure if it’s just because I’m accustomed to another recipe or if this really is as bland as it seems. I like to add a roasted Serrano (no seeds - gives a little kick but not too spicy), chicken bouillon, and queso fresco straight into the blender. If I don’t add the queso fresco in the blender, I like to add a little Chihuahua cheese or shredded quesadilla cheese straight to the pasta when mixing.

  • robert_mbrqeg on March 05, 2026

    Good, but felt like it was missing something.

  • icooksometimes on June 17, 2025

    Very easy meal. I added a home-roasted red bell pepper because it was going to go bad. Few dishes, great lazy dinner when you need vegetables but without much effort

  • Anea25 on February 27, 2025

    so simple, so few ingredients. the end result is so much more than the sum of its part. Great weeknight dinner

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