BY MIGUEL OTÁROLA, @MOTAROLA_EATS

The season of roasted chiles is upon us. My first taste of the season wasn't the Hatch variety, but the smoky poblanos atop steak tacos that my dad and I crafted from the previous night's leftovers. It reminded me -- I should really keep more peppers around the house to literally spice up my meals. Funny enough, our sister paper, the Pittsburgh Post-Gazette, shared some tips on how to char Hatch peppers if you 're like me and don't have the metal rotating barrel roasters the pros use. It's a fascinating process that unleashes intense levels of flavor and heat that can be added to, well, everything.

EDITOR'S PICKS

Aurora brewery to close taproom after 20 years, with plans to open a new space

TIP POOL

What are your favorite restaurants along I-70?

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EAT THIS

Nola Jane Restaurant & Bar

I was in downtown Denver recently for an event, and on the prowl for a quick bite beforehand. My bet was on Nola Jane Restaurant & Bar, a pub cooking up Cajun and Southern food. The BBQ Shrimp Mac ($17) benefits from the chewiness of meaty shrimp and radiatori pasta, while the smooth, creamy cheese makes for a tantalizing mixture. I indulged, and I don't regret it. And with a kitchen open until at least midnight, it's an ace in the hole among the towering buildings.