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Carol
Junior Nomad
Posts: 37
Registered: 9-2-2003
Location: Kelowna, BC Canada
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Chile Rellenos
Hi everyone,
Looking for your opinion on best place to get Chile Rellenos?
I like my Chile Rellenos with puffy batter and with the green pepper a wee bit crisp.
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danaeb
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Location: San Diego; El Centenario
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In the world???? 
Experience enables you to recognize a mistake every time you repeat it.
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tjBill
Senior Nomad
Posts: 516
Registered: 10-6-2007
Location: Tijuana
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| Quote: | Originally posted by danaeb
In the world???? |
I think she means Kelowna, Canada. 
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sd
Nomad
Posts: 487
Registered: 3-19-2008
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Palomar Hotel in Santiago, BCS.
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azvazquez
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Location: Scottsdale, AZ
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Papa Fernandez, Gonzaga Bay!
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Woooosh
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Location: Rosarito Beach
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Our house when my mother in law is in town. The "puffy" batter is egg white meringe that is traditionally pan fried.
\"The only thing necessary for the triumph of evil is for good men to do nothing\"
1961- JFK to Canadian parliament (Edmund Burke)
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thebajarunner
Ultra Nomad
Posts: 3696
Registered: 9-8-2003
Location: Arizona....."Free at last from crumbling Cali
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Our house- for sure
They are Teresa's specialty,
She made 15 for a dinner party this week,
Went to five stores before she found peppers that met her approval.
The meringue has to be just so, then dipped and quickly deep fried, and then the grease patted off with paper towels.
The relleno is the ultimate test for trying out a new restaurant.
Order one, and you will immediately know just how good the place is- and most places do not measure up.
For starters, most places use canned peppers, and it is all downhill from there!
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Udo
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Location: Black Hills, SD/Ensenada/San Felipe
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I definitively agree that the make-or-break meal at a restaurant are the chiles rellenos. I can give you dozens of places where not
to order them, including the La Fonda restaurant. My wife sees them on a menu and always wants to order them. I was not paying attention to the
restaurant name, but it was in Vizcaino right off Mex 1. I just know that next time there that's what we will order...the best rellenos in
Baja
Udo
Youth is wasted on the young!
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DianaT
Select Nomad
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Registered: 12-17-2004
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OK,
I really love the rellanos with the light puffy outside and slightly crisp chile, but John prefers the less puffy outside and softer chile.
So is there anyone else who prefers them the John likes them, or am I correct that my preference is the correct one. 
(When in Oregon we also have the same disagreement over fish and chips. )
One thing we both agree upon about the rellenos is we dislike it when they are smothered with sauce.
Hope to hear more suggestions about restaurants.
Diane
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Woooosh
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| Quote: | Originally posted by thebajarunner
They are Teresa's specialty,
She made 15 for a dinner party this week,
Went to five stores before she found peppers that met her approval.
The meringue has to be just so, then dipped and quickly deep fried, and then the grease patted off with paper towels.
The relleno is the ultimate test for trying out a new restaurant.
Order one, and you will immediately know just how good the place is- and most places do not measure up.
For starters, most places use canned peppers, and it is all downhill from there! |
ahh. The mexican restaurant "litmus" test. I agree that you can tell a good Mexican restaurant by their chile rellenos- some would say by their
margaritas- but I'm open to a double test.
I do the same with Calamari Fritti at Italian restaurants and Hot and Sour Soup at Chinese joints. Sometimes getting the hard menu items right is
easy and they screw up the simple ones.
Back to Chiles Rellenos- the difference between crispy and soft rellenos can be in the quality of the meringue. If there is any tiny bit of yolk at
all in the egg white meringue it will soak up the frying fat and never get crispy. Stiill good (even more flavor I guess) but not crispy or fluffy
anymore.
[Edited on 10-12-2008 by Woooosh]
\"The only thing necessary for the triumph of evil is for good men to do nothing\"
1961- JFK to Canadian parliament (Edmund Burke)
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shari
Select Nomad
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Mood: there is no reality except the one contained within us "Herman Hesse"
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I'm NOT a chile relleno fan but I LOVE the ones they have here at Moiras Taco stand and they are only 15 pesos and delicioso..not too hot...just
straight goods...chile relleno with queso on a tortilla that you put all the fixins on. That way, I can test just one and not have to order a whole
order like a restaurant....she also has great tongue tacos.
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Woooosh
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| Quote: | Originally posted by shari
I'm NOT a chile relleno fan but I LOVE the ones they have here at Moiras Taco stand and they are only 15 pesos and delicioso..not too hot...just
straight goods...chile relleno with queso on a tortilla that you put all the fixins on. That way, I can test just one and not have to order a whole
order like a restaurant....she also has great tongue tacos. |
Nice appetizer! I like chiles relleno burritos- but only from the San Diego surf taco shop variety (anything with a "to's" on the end). They add
rice, beans and cheese- It's a whole meal in a flour wrapper.
Btw- I think there is something uniquely special about the Carne Asada burritos from those same San Diego taco shops- that doesn't exist anywhere
else. It's the softness of the cubed beef and generosity of the guacamole. When I lived in the mountains of colorado in the 80's I used to "charge" my
SoCal friends 10 frozen carne asada burriotos and a couple KROC music casette tapes to crash on my floor during ski season.
\"The only thing necessary for the triumph of evil is for good men to do nothing\"
1961- JFK to Canadian parliament (Edmund Burke)
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daveB
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Registered: 11-6-2003
Location: B.C. Canada
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Restaurant La Mosca, on the Bahia Tenacatita, Jalisco, served beside pot beans and cold beer, one afternoon every two weeks or so during the harsh
Costalegra winter season! Hungary norteamericanos, and others, always swarm to La Mosca like flies when summoned by one of the pretty cooks the day
before. Its a Happening!
Second choice is Rafi's house in Bucerias, by invitation only. That's the only reason its second...
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Russ
Elite Nomad
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Registered: 7-4-2004
Location: Punta Chivato
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Chile Rellenos ~~~ I have only been served one I couldn't eat (at Eqapales).... And many more I shouldn't have.
They are absolutely the bench mark of a restaurant. There is a place in La Paz, I think it's the El Sombero or something like that. They have ,
maybe 10 different rellenos on the menu and the few I tried were really good. But last Friday, before this post started a vendor came by and had beef
rellenos. "rez", (sp) I said, that's not a chile relleno. Well he had only two beef rellenos left so I took them and ordered more real rellenos .
Yesterday I got my chile relleno con caso fresco. Now these are not fresh rellenos and I did have to roll them in paper towels and reheat them BUT
they were good and probably would have been high on the bench mark if fresh & hot. Toasted and skinned Anaheim/California chiles, most seeds
removed and stuffed with cheese and lightly batter. Simple and good. IMHO... anything more is an omolet. I try to make them and the battter just
doesn't want to stick. HELP
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TonyC
Nomad
Posts: 421
Registered: 1-25-2008
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| Quote: | Originally posted by thebajarunner
They are Teresa's specialty,
She made 15 for a dinner party this week,
Went to five stores before she found peppers that met her approval.
The meringue has to be just so, then dipped and quickly deep fried, and then the grease patted off with paper towels.
The relleno is the ultimate test for trying out a new restaurant.
Order one, and you will immediately know just how good the place is- and most places do not measure up.
For starters, most places use canned peppers, and it is all downhill from there! |
WHERE? Would make the drive, if she's within a couple of hours from Vallejo. Also heading down to Baja Norte in a couple of weeks, if she's on the
way down.
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Sallysouth
Super Nomad
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Registered: 10-9-2003
Location: Capo Beach
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Russ, After you stuff the chiles with queso, gently roll them in flour, then dip in soft peaked eggs whites.The flour helps the batter to adhere to
the chile!
Happiness is just a Baja memory away...
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Russ
Elite Nomad
Posts: 6741
Registered: 7-4-2004
Location: Punta Chivato
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Sallysouth, Thanks I tried that and corn starch. Maybe I need to play with the temp of the oil some? Oh, something else I've read in many recipes is
to fold the egg yolks back into the whites before you dip the chiles. I'll keep trying.
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Cypress
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They're great! If you can just keep 'em from soaking-up too much grease/oil.
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Sallysouth
Super Nomad
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Location: Capo Beach
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Your oil must be quite hot but not so hot that they burn.They need a few minutes a side to melt the cheese.I have made them with folding in the yolks
(beaten) and they do have more flavor but are not as "fluffy"as with out the yolks.It IS a delicate process, Russ.Keep trying, you'll get it! I also
recommend using canola or a similar "high heat" oil.Heat your oil, dip your finger in the batter and drop it(not your finger!) into the pan.If it
browns, you are good to go! Suerte, Sally
Happiness is just a Baja memory away...
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capt. mike
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everyone says how good they are at the jungle in mulege.
i think they suck there. well....i should say they are inexpensive for the thursday nite special - but top notch rellenos they are not.
Bob H will not be agreeing with me here on this one! he likes them so much there he takes pictures of his food!!
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
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