Smoky grilled poblano chiles and grassy, fresh cilantro are the stars of this spicy green soup. Chef Christy Vega will show us how easily it comes together and how to finish each bowl with roasted pepitas and flame-kissed Cotija cheese.
Guy Fieri takes up a special stance to taste all of the chile peppers, Oaxaca cheese, pork sausage and shrimp on this out-of-bounds tostada from Phoenix's Barrio Cafe.