Poblano Taco Recipe from Steven Arroyo

I first heard of fellow Angeleno Steve Arroyo back in the day when his tapas restaurant Cobras and Matadors made tapas accessible in our fair city. He has always been ahead of what’s coming. He has that now classic Angeleno cool with his tattoos, vintage vibe and taste for artisanal delights. He has come back with one of my most favorite places ever! His Mexican, locally sourced, delicious, and fresh restaurant Escuela Taqueria is incredible. I am obsessed with the slightly, chewy, home made, warm tortilla chips and guacamole made from locally grown avocados. I was so thrilled to spend an afternoon learning to make my second favorite dish the poblano pepper taco and more! Interview with the Renaissance Man himself in Part 2, when we visit him at his eclectic, vintage shop Pigeon located next door to Escuela. Below more on how to make the poblano tacos.

Simply grill an opened pepper on a grill. Once golden, add a slice of organic jack cheese. After it’s melted add sea salt and place in a fresh made tortilla with lime. The amazing taste is all in the freshness and quality of the cheese, pepper, sea alt, and fresh made tortilla.

Other great dishes are the lil’ gems salads, soup of the day and the crispy pork belly taco. (Even though I’m mostly a vegetarian I had to sample this. Pretty amazing)

See more of The Local Rose’s organic recipes and favorite Los Angeles restaurants.

Photos by: Mel Blanchard