Poblano Vinaigrette

Name: Poblano Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 3 cups (700 ml)
Cuisine: Latin
Ingredients: about 1½ tomatoes (250 g) Tomato; 1 Garlic; 0.25 Onion; about ¼ bunch (15 g) Cilantro; ¼ tsp (1 ml) Salt; 1/2 cup + 2 Tbsp + 2 tsp vegetable oil (200 ml) Vegetable Oil; about 4½ poblanoes (200 g) Poblano; about 6 Tbsp (100 ml) Olive Oil; about ½ onion (50 g) Onion; ¼ tsp (1 ml) Salt; 10 Tbsp lemon juice (150 ml) Lemon Juice

Independent adaptation of a publicly published Enrique Olvera recipe. Not affiliated with, sponsored by, or endorsed by Enrique Olvera.

DRESSING · TACOS & ROASTED VEGETABLES

In the published recipe, this is the dressing for tacos favoritos. The same recipe pairs it with Fresh Tomato Salsa, the tomato sauce.

Olvera's poblano vinaigrette for his favorite tacos.

On the jar

VINAIGRETTE

Method: shake
Yield: about 3 cups
Ingredients: 11

Stove sauce. Cook from the recipe

Ratio

Salt 1 mlVegetable Oil 200 mlOlive Oil 100 mlSalt 1 mlLemon Juice 150 ml

Ingredients

Tomatoabout 1½ tomatoes (250 g)
Garlic1
Onion0.25
Cilantroabout ¼ bunch (15 g)
Salt¼ tsp (1 ml)
Vegetable Oil1/2 cup + 2 Tbsp + 2 tsp vegetable oil (200 ml)
Poblanoabout 4½ poblanoes (200 g)
Olive Oilabout 6 Tbsp (100 ml)
Onionabout ½ onion (50 g)
Salt¼ tsp (1 ml)
Lemon Juice10 Tbsp lemon juice (150 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 11 ingredients against a median of 6.

Its fat to acid ratio is 2:1, higher than 31% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is lemon juice. In this category chefs also reach for red wine vinegar (125 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is vegetable oil and olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 1 TOMATO.
Season to finish: GARLIC (½ clove).
Cap the jar and shake until emulsified.

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Companion jar

Poblano Vinaigrette wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 4 national awards

Xnipec★ STARRED KITCHENOn the jar: XNIPEC
Lime Zest Vinaigrette★ STARRED KITCHENOn the jar: LIME-CILANTR
Shallot Chile DressingNATIONAL AWARD WINNEROn the jar: SHALLOT-CHIL
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Mexican chef of Pujol in Mexico City (Michelin / World's 50 Best) and Cosme in New York. Mole Madre and contemporary Mexican tasting menus define his kitchens.

Originally published as Vinagreta de Poblano.

Adapted from a Enrique Olvera recipe (Enrique Olvera / Telecinco (tacos favoritos)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Enrique Olvera / Telecinco (tacos favoritos) (published as “Vinagreta de Poblano”). Full citation lives in Provenance.

Companion jar