Rajas Poblanas
"Poblano Strips"
From the treasured pages of La Cocina en el Bolsillo No. 2
Written by Antonio Vanegas Arroyo
Rajas Poblanas
"En bastante manteca se pone á freir cebolla rebanada y longaniza en trozos pequeños. En seguida se echan rajas de chiles poblanos, que se han asado y despellejado, se añaden papas cocidas y partidas en cuarterones y calabacitas chiquitas muy tiernas divididas en tiras delgadas, sazonándolo todo con la sal suficiente. Poco ántes de apartarlos se les agregan unas rebanadas de buen queso fresco."
English Translation
"In plenty of lard, sliced onion and small pieces of sausage are fried. Next, strips of poblano peppers, which have been roasted and peeled, are added, along with cooked potatoes cut into quarters and very tender small squash sliced into thin strips, seasoning everything with enough salt. Shortly before removing from the heat, a few slices of good fresh cheese are added."
Note on the Original Text
This recipe is written in the concise, action-driven style typical of late nineteenth-century Mexican cookery manuals. Measurements are vague, reflecting the expectation that the cook would rely on intuition and experience as much as on exact quantification. Spelling and language are formal for the era, with some antiquated phrasing like 'á freir' (fry) and 'ántes' (before), which have since lost their accents in modern Spanish usage. Ingredient order matches prep sequence, designed for efficiency in busy home kitchens.
Title
La Cocina en el Bolsillo No. 2 (1890)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo
Era
1890
Publisher
Unknown
Background
A charming pocket-sized volume from the 'Cocina en el Bolsillo' series, brimming with delightful recipes for a variety of foods and offering a flavorful glimpse into historical culinary traditions.
Kindly made available by
University of Texas at San Antonio
This recipe comes from 'La Cocina en el Bolsillo No. 2,' published in 1890 by Antonio Vanegas Arroyo, known for his accessible, pocket-sized cookbooks. It captures the essence of late nineteenth-century Mexican home cooking, embracing regional ingredients like Poblano chiles, longaniza, and fresh cheese, all cooked in good lard—a staple fat of the era. Such recipes were likely intended for practical daily use in urban households, providing simple but flavorful sustenance. This was a time of transition for Mexican cuisine, as traditional indigenous ingredients mingled more freely with European techniques.
In the late 19th century, this dish would have been prepared over a wood or charcoal-fired stove. Cast iron or clay cazuelas (deep frying pans) were common cookware. Ingredients would be cut with simple, sturdy knives and peeled by hand. Chiles would be roasted over open flame or embers, then peeled by hand, often using woven towels. Cheese and sausage were sliced with basic kitchen implements, and everything would be stirred with a wooden spoon.
Prep Time
20 mins
Cook Time
20 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 3 tablespoons lard or unsalted butter (approx. 1.4 oz)
- 1 medium onion (about 4.2 oz), sliced
- 5 oz longaniza sausage (or fresh chorizo as substitute), diced
- 3 large Poblano chiles (about 10.5 oz), roasted, peeled, cut in strips
- 2 small potatoes (about 7 oz), boiled, quartered
- 2 small tender zucchini (about 7 oz), sliced in thin strips
- Salt, to taste
- 3.5 oz fresh cheese (queso fresco, paneer, or ricotta salata as substitute), sliced
Instructions
- To make Rajas Poblanas in a modern kitchen, start by heating about 3 tablespoons of lard or unsalted butter in a large skillet over medium heat.
- Thinly slice 1 medium onion and sauté until translucent.
- Add 5 ounces of longaniza sausage, cut into small pieces, and fry until slightly browned.
- Next, add 3 large Poblano chiles that have been roasted, peeled, and cut into thin strips.
- Stir in 2 small potatoes, previously boiled and cut into quarters, along with 2 small, very tender zucchini, sliced into thin strips.
- Season with salt to taste.
- Shortly before removing from the heat, add 3.5 ounces of good quality fresh cheese, cut into slices, and let it just begin to melt.
- Serve warm.
Estimated Calories
340 per serving
Cooking Estimates
Preparing and roasting the poblano chiles, chopping vegetables, and slicing cheese will take around 20 minutes. Cooking in the skillet takes about 20 minutes more. Each serving contains about 340 calories, and this recipe makes 4 generous servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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