Rajas poblanas strips of roasted poblano in cream

Rajas poblanas are a classic Mexican dish consisting of roasted, peeled poblano chiles cut into strips (rajas) and simmered in crema (Mexican sour cream) with onion. The dish originates from the state of Puebla, where the poblano chile is native and central to the region’s culinary identity.

Preparation

The defining technique begins with charring fresh poblano chiles over an open flame or under a broiler until the skin blisters and blackens. The chiles are then placed in a covered bowl or plastic bag to steam (sweat) for 10–15 minutes, allowing the skin to loosen. After peeling, the chiles are seeded and cut into thin strips. Sliced white onion is sautéed until translucent, then the rajas are added and cooked briefly before being bathed in crema. The mixture simmers until the cream thickens slightly and the flavors meld. Salt is the primary seasoning; some versions add a pinch of Mexican oregano or garlic.

Serving

Rajas poblanas are versatile: served as a side dish alongside grilled meats or rice, spooned into warm corn tortillas as tacos, or used as a filling for quesadillas, tamales, or chiles rellenos. They are also commonly paired with corn kernels (elote desgranado) for a sweeter contrast. The dish is distinct from rajas con queso, which adds melted cheese (typically Oaxaca or Chihuahua) to the cream mixture.

Dietary notes

Rajas poblanas are naturally vegetarian and gluten-free, as they contain no wheat or gluten-based ingredients. However, they are not vegan or dairy-free due to the crema. For those avoiding lactose, plant-based cream alternatives can be substituted, though the traditional flavor profile changes. The dish contains no common allergens beyond dairy; it is free of nuts, eggs, and soy in its classic form. The poblano chile itself is mild (1,000–1,500 Scoville units), making the dish accessible to those with low spice tolerance.