Her site is one of the best for Mexican recipes and on it is this delicious one for stuffed poblanos:

Poblanos Rellenos de Picadillo

This is my take-off on chiles en nogada, the stuffed poblano chiles topped with walnut sauce that are traditionally served at this time of the year (see recipe).

Ingredients
6 large poblano chiles
Vegetable oil for frying
1/2 cup unsalted butter
1 medium-size onion, chopped (about 1 cup)
2 garlic cloves, minced
1/2 cup pimento-stuffed green olives, sliced
1/2 cup pitted prunes, coarsely diced
1/2 cup dried apricots, coarsely diced
1/2 cup dried peaches, coarsely diced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground true (Ceylon) cinnamon or 1/2 teaspoon US cinnamon
1/4 teaspoon ground cloves
2 cups shredded cooked chicken
Salt to taste Salsa de Tomate Asado (see recipe below)
Directions
Preheat the oven to 500 degrees F

Make a small (1 to 1 1/2 inches long) lengthwise slit in each chile. Pour the oil into a large, heavy skillet to a depth of about 1/2 inch and heat over high heat until very hot, but not quite smoking. Fry the chiles, two at a time, turning once or twice, until they puff up and take on an olive-beige color. Remove from the pan as they are done. Carefully peel the chiles under cold running water. Very gently pull out the seeds through the slit in each chile, being sure not to tear the flesh. Set aside.
Melt the butter in a large skillet over medium heat until very hot and fragrant. Add the onion and garlic and cook, stirring for 3 minutes. Add the olives and dried fruit and cook, stirring, another 3 minutes. Add the spices and chicken and cook, stirring to combine, for 2 minutes or more. Season with salt.
Carefully fill the chiles with the mixture through the slit in each. Bake on a greased baking sheet or shallow pan for 7 minutes.
Spoon the tomato sauce onto individual plates or a large serving platter and arrange the chiles on top.
Servings
12 servings

Salsa de Tomate Asado
1 1/2 cups heavy cream
8 garlic cloves, unpeeled
1 medium size-onion, unpeeled, halved crosswise
3 to 4 large ripe tomatoes (about 2&3/4 pounds total)
Salt
Directions
Cook down the cream in a small, heavy saucepan over medium heat until reduced by about a third. Set aside.
Heat a heavy cast-iron griddle or skillet over high heat until a drop of water sizzles on contact. Roast the unpeeled garlic cloves and onion, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly blackened and fragrant. Set aside.
Roast the tomatoes in the same way, turning several times, until blistered on all sides. Let cool until just cool enough to handle. Peel the garlic cloves and place in blender. Peel the onion, rubbing away any charred bits and add to the garlic. Peel the tomatoes directly over the blender so as not to lose any juice and add to the garlic and onion. Puree on medium speed until smooth. Add the cream and process until blended. Season with salt.

Place sauce in a medium saucepan and bring back to a boil over high heat. As soon as it boils, reduce heat to low and simmer for 15 minutes.

I hope you enjoy this video of their operation and watch for this fine drink in the US soon!

Don Cuco sotols come in several varieties...I like the Suave or the Reposado.

This one is sure to be an award winner:

Set up two rocks glasses on the bar

Add ice to one glass as well as ½ oz Pernod

In the second glass, add ½ teaspoon sugar

¼ oz BitterCube Bolivar Bitters

1 dash Peychauds bitters

1 ½ oz Sotol

Dump ice and Pernod mixture, leaving a few drops of Pernod in the glass

Transfer contents of the Sotol glass back and forth several times until sugar has dissolved

Garnish with a thick-cut slice of lemon peel

Beyond belief!

Here are And’y closing remarks on these two new cocktails:

These cocktails represent only the beginning of the potential cocktail portfolio that can be built around sotol.  In particular, these recipes were designed so that amateur bartenders with the proper ingredients can execute them easily at home.  No special techniques or equipment is necessary to put together the cocktails above.

I hope this starts you on your journey toward a world of sotol cocktails.

Sincerely,

Andy

But soon Andy disappeared in the back and out came two creations. The first I will call “Andy’s Sotol #1″ and the second “Andy’s Sotol #2″. I will leave the naming to him later.

Here is Andy’s intro to these creations:

The following cocktails were crafted on-the-fly to enhance but not overpower the intrinsic characteristics of sotol.  I sought to engage both ends of the cocktail spectrum by incorporating a sweeter, fruity flavor profile in one of the cocktails as well as a stronger, spirit-based profile in the second.  What you’ll find is that the proportions let the sotol shine while taking two radically different detours into new flavor territories.

So here is #1:

In a cocktail shaker:

Muddle 4 fresh strawberries

Add: 1 ½ oz Sotol

1oz Aperol

1/2oz St. Germain

1 scant squeeze fresh orange juice…about ¼ oz

Add ice and stir

Strain through a fine strainer

You can see photos of these drinks – and of Andy- at our Copper Canyon Trip site.

The next one- #2 – will follow.

Paco with his hamburger creation.

This guy Paco recently opened a cafe at the Pemex staion on the bypass in Nuevo Casas Grandes.

I love his enchiladas, soups, etc.

But by far one of the best is his hamburgers- the chili sauce on top is to die for!

This one is going to be a regular stop on The Blue Corn Express in Copper Canyon!

Here are some images of this incredible area:

Fresh pomegranates...yummmm!Apple orchards in May with netting ready to protect from hail.

Apples are for sale everywhere...here by Tarahumara at San Rafael from the train.

There were several special guests there:

Richard Fisher, Copper Canyon photographer, explorer, and author of Copper Canyon, Mexico.

Dave Hensleigh and Richard Fisher at Casa de Nopal, Casas Grandes

Also Patrocinio Lopez, the premier violin maker in Copper Canyon was there as well as three of his daughters.

Patrocinio with his daughters checking out a new laptop given for the education,

And of course, our friend, Spencer MacCallum.

Richard Fisher visiting with Spencer MacCallum at Casa de Nopal.

Check the itinerary here.

Anyway, Titas is right on the main drag and the food (especially this spicy creation) and the environment (yes there is fresh fruit available almost any season) are genuine Sierra Madre.

Dave Hensleigh presenting Chef Sol with a "Blue Corn Express" banner at Noritari.

It is hard to describe Sol’s approach to food. She is original …her dishes are delicate and flavorful…yet she maintains that hearty cowwboy angle that the Sierra Madres are known for. You never go away hungry

There is always something special- amaranth seeds, pickled watermelon rind, and always a nice bottle of wine. We even had breakfast salads- delicious!

Local pottery adorns the grounds at Noritari.

Noritariis such a lovely place- cabins spread through a pine wooded area with a stream running through it- people love this place. There is good hiking on the grounds, warm cozy firplaces in each room- and the whole place is solar.

The quiet, the smells, the gracious Mexican hospitality…enchanting.

"The Blue Corn Express"- the first and only culinary trip to Copper Canyon.

The next “Blue Corn Express” culinary trip to Copper Canyon is coming in April, 2011…welcome aboard!