Poblano (Chili Pepper)

When the chef Roberto Ruiz opened his Punto MX restaurant in Madrid in 2012, he decided to offer Mexican cuisine, made with Spanish raw ingredients. However, he found that some ingredients were lacking in his attempts to recreate the flavor of his native country. He struck up a partnership with gardeners Luis García and Beatriz Alonso, and they planted almost 30 varieties of different Mexican crops, ranging from chilies to herbs and vegetables.