So I'm actually looking for a definitive answer, but that doesn't exist in food. Is a Chile Relleno traditionally made with a Hatch/Anaheim style chile or a poblano? I've heard both from supposedly reputable sources. I've always associated it with New Mexican fare so I've assumed Hatch. Well, while we're at it, does anyone know where it originates from? FYI, my opinion is always that whatever is freshest is best, but I prefer the Hatch style ones, but from the variety with more capsaicin.