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Foraging with Alexis Nikole Nelson.
This is a simplified spin on a recipe from “Oaxaca” by Bricia Lopez, co-proprietor of Guelaguetza restaurant in Los Angeles. Roasted poblano chilies give the pasta a pleasant, earthy heat, while Mexican crema and milk add a richness that balances. If you cannot find crema, crème fraîche, though thicker, is the next best option (skip sour cream as it breaks when heated).
ounces poblano chilies
pound bucatini OR spaghetti
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