Due to popular demand, Andrew Luján, Cacao's owner, decided to put the chiles on the menu until Wednesday, 3 p.m.
The plate comes with three of these on a bed of seared Fijian albacore. It's served with a bowl of black bean puree and blue corn tortilla strips. Basically, it's chef Christy Luján's ode to the recently discovered awesomeness of Baja California Mexican-Mediterranean cuisine -- just 160 miles closer.
Remember: this is the same place that brought you duck carnitas, so don't be surprised if you see other inviting things on the menu like mahi mahi in a mezcal sauce or green chorizo (made with wild boar) tacos.
The chiles will be available every day until Wednesday, March 21. If you can't make it by then, no worries -- next week's special is beef heart carnitas, and then shredded venison the week after.