adrón/shishito train? I had never heard of either, untill I picked up some padróns at the farmer's market the other day. At the recommendation of the farm selling them, I simply heated em up with olive oil until they were blistered, cracked some fresh salt on top, and proceeded to chow down.
I have since seen the not too spicy, but full of flavor, little peppers all over our neighborhood at our favorite restaurants, who do a great job of sourcing local in-season produce. Have these been around every year and I was blind in my ignorance, or are they a new sensation, I wonder?
Then at a local market (looking for padróns), I found shishitos which, it seems, are the japanese counterpart to the spanish pepper. Pictured here are actually the shishitos, which are a bit longer in shape, and (per my not very scientific observation) a tad less spicy, and more bitter in flavor. Can't go wrong, either way!