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In article . net>,
says...
>
> "Duwop" > wrote in message
> ...
> >
> > I'm a fan of anaheim chiles, love the flavor. They're one of my "secret"
> > ingredients for my chile con carne. (funny how so many chile recipes use
> no
> > chiles) I'd been wondering about poblanos and saw Flay recommend them as
> > having a better flavor than anaheim. Any others chiles like these two or
> > comments?
> >
>
> I've used both anaheims and poblans for rellenos over the years. The nice
> thing about the poblanos is that they're larger, so they're slightly less
> labor intensive for rellenos.The anaheim flavor is clearer and more in your
> face, imo; poblanos have a deeper, richer flavor.
>
> That said, I love the flavor of anaheim rellenos. When I lived in Denver I
> found a lot more resturants that used them than I do down here in South
> Texas. Most of the time here, it's poblanos. Seems to be maybe somewhat of a
> regional preference. Maybe based on availability? Not sure.
>
From what I've seen, the poblanos are most used in "authentic Mexican"
rellenos. The answer could be that South Texas is closer to Mexico than
Denver.

Bob