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Jimmy Poblano's, like all wonderful creations, is born from love. Our love of good food, our love of people especially our family, friends & each other and of course our love of chiles. We use locally sourced and sustainable ingredients (where possible) prepared fresh in all our dishes. With one exception, our green and red chiles are direct from the growers in Hatch, New Mexico. Our cuisine is a different take on Mexican food and one we hope you love as much as we do in bringing it to you.
Who’s Jimmy? This is a question we are asked all the time, we still have a handful of people who call me Jimmy when I first meet them. The truth is there is no Jimmy Poblano.
The name Jimmy came from my father who was a huge fan and supporter of ours, especially with this kind of endeavour. He loved Mexico and remembered it fondly from his first trip to Acapulco with some friends back in the late 50’s. Sadly he never lived to see this dream come to be, he passed from cancer in 2012. The truck is a tribute to him.
The name Poblano comes from the chile pepper originating in the Mexican state of Pueblo, this is where a lot of our flavours come from. While neither of us is Latino, we have spent significant time in Arizona, New Mexico, Southern California and Mexico. The recipes were developed from favorites learned over the years, some handed down like our Chile Verde others shared from regional chefs. There is probably close to 20 years development in these items.
The food associated with these regions is a mix of those areas and the locals who eat them day in, day out. Things like the Chimichanga are common place throughout the Southwest, and I dare say you can order almost anything with Green Chile on it in New Mexico.
We support local producers and suppliers with every choice, we promote sustainable fishing, farming and meat producers. Our Chiles are imported from Hatch, NM - the Chile Capital of the World and have a distinct flavour and heat. Our dishes are seasoned and some have a bit of a bite.
We love what we do and love hearing from you, so make sure to tell us when we’ve got it right (and especially when we miss the mark).