modom (palindrome guy) > wrote:

>Rick Bayless discusses this in one of his cookbooks. He calls it the
>Michoacan nomenclature problem (or something like that). According to
>Bayless, the good people of Michoacan use the word "pasilla" to refer
>to a chile most others call a "poblano." And many of the Mexican
>immigrants to California apparently come from that Michoacan. So
>Californians have adopted the Michoacan word for a chile which is
>elsewhere called a poblano.

>Here in Texas, a poblano looks like this:
>http://www.worldcrops.org/images/con...ield_-_550.JPG

>And a pasilla (often called pasilla negra) looks like this:
>http://www.gourmetsleuth.com/images/pasilla.jpg

>A dried poblano is an ancho. That's here, though.

Thanks, this adds up.

My main disconnect is that what I think of as dried pasilla powder
is the true pasilla, not ancho, but ancho is often labeled pasilla
around here. But its easy to tell them apart from appearance.

>Now as to the midwesterners who call bell peppers mangoes, well they
>must be stopped.

Yikes.

Steve