Rocky Mountain Restaurant Group’s more casual Tex-Mex face (Sonterra’s a little more fine dining-ish), Salsa Brava, leads with a fresh appeal. Think: ample seafood and veggie options, crisp slaws, zesty citrus elements and fruit infusions. My “all natural” chicken-stuffed poblano ($14.49) serves as a much lighter rendition of a typical chile relleno plate. It arrives with basic Mexican rice and still-toothsome black beans. Mixed cheeses inside a roasted poblano create a pleasant goo effect while allowing the packed poultry to highlight, with char essence and a lively chili-pineapple adobo treatment. The pineapple tenderizes the juicy chicken. It’s the mildly spicy chili seasoning that sings loudest and unites the dish, aided by a thick drizzle of smoky chipotle crema fresca atop the poblano. Bonus points for the excellent house blackened tomato salsa, served hot, and a nicely under-sweet (as requested) passion fruit iced tea ($3.49).