When you eat in a restaurant, the best food may not be the food you are served. It may not be that terrine of leeks and shiitake mushrooms or even the fresh tomato and mozzarella salad with basil.

Instead, it may be the food prepared by the cooks, dishwashers and other kitchen workers for themselves and others on their shift. Often, people on kitchen staffs come from other countries, and they miss the foods of their homeland.

During a lull, I notice my co-workers are making what look like s'mores complete with marshmallows, chocolate and graham crackers. But that's where their resemblance to s'mores ends. These also are stuffed with roasted chili peppers and bananas.

I ask what they are making and it turns out to be an energy-boosting treat from Mexico. They are typically heated over coals and sometimes made with stale bread in place of graham crackers.

In this recipe for Dark Chocolate Poblano S'mores, you can use any type chocolate. But if you are a chocolate freak like me, use a decadent and high-quality product like Valrhona, the darker the better.

Make sure the banana is not overripe. I use cinnamon graham crackers because I like the combination of the chocolate, banana, spicy chili and cinnamon. Poblano peppers, found in supermarket produce sections, are dark green with a medium spiciness.

DARK CHOCOLATE POBLANO S' MORES