Peppers often play the second fiddle in Mexican food, blended up into salsas or boiled with vinegar for a spicy side. Rarely are they the star of the show, unless of course you're talking about the mighty Poblano.  

From the colonial city of Puebla, this Central Mexican staple is used most prominently in the chile relleno. It's also popular in Zacatecas, where Rodolfo Delgado is from. His midtown Tucson restaurant Taqueria El Pueblito serves up the vegetarian specialty rajas con crema: sliced Poblano peppers simmered in cream. (Just in case you were wondering, "rajas" means slices.)  

At El Pueblito, the peppers are cooked with some butter and sour cream until they're soft and stewlike, with just a little snap left in them. The cream wasn't as prominent as I'd expected, but more like a rich background flavor. Little bits of onions and blistered corn added a nice texture, and helped to cool down the sizzle that was building on my tongue. 

Weird fact: This little spot, which got its start in the Mercado San Agustin, recently made headlines when a national foodie blog listed it as the second best Mexican restaurant in Tucson. (Right behind Guadalajara Original Grill.) Read the list here:

Location: 1800 E. Fort Lowell Road

Phone: 520-339-9336

Hours: 7 a.m. to 8 p.m. Mondays through Wednesdays, 8 a.m. to 8 p.m. Thursdays through Saturdays, 8 a.m. to 3 p.m. Sundays

Payment: accepts debit and credit cards

Contact Andi Berlin at On Twitter: @AndiBerlin

You can find the Star's digital food writer Andi Berlin at a taqueria near you, taking tiny bites and furiously scribbling into an old notepad.