The origin of chiles rellenos dates back to the Spanish conquest of Mexico in the 16th century. As with Mexican culture as a whole, much of Mexico’s culinary tradition stems from a mixture of Spanish ...

There are few things better in life than a Crispy Chile Relleno {Chili Relleno}, fried to golden perfection, stuffed with a roasted chile and plenty of melted cheese. This simple recipe uses egg roll ...

This week I write again about a particular dish instead of a particular restaurant. We all know that Mexican food is wildly popular in Los Angeles. But from what I see, the top dishes are Tacos and ...

Getting your Trinity Audio player ready... Is there a dish you always order, no matter what else is on the menu? For me, it’s chile relleno. I started ordering the stuffed-, battered- and fried-pepper ...

Stuffed with: 1 Cup of Brown Rice (sautéed w/sesame seed oil) Simmer all sauce ingredients and blend into puree – set aside. Combine all vegetables and sauté in sesame oil until tender. Add soy sauce ...

Instead of stuffing peppers, we’re stuffing a casserole dish with this easy weeknight dinner recipe! In this video, Natalie shows you how to make a Chile relleno casserole using charred poblano ...

12 whole green chiles, such as Anaheim, Poblano, or Hatch Instructions: Heat oven to 375 degrees and line a baking sheet with foil. Put the whole chiles on the baking sheet and roast for 40 minutes to ...

1. Sautee the vegetable mix until hot. 2. Stuff the reconstituted ancho chiles with an even amount of the vegetable stuffing. 3. Heat a cast iron skillet, and sprinkle in some of the cheese mix, ...

“I get into the spirit of things,” says Sandra Sanchez as she takes out red, white and green plates and unwraps a bundle of red, white and green napkins. In the family room, the table that she will ...

A few years back, I went to Mexico City to learn to cook at the apron strings of my step-grandmother, Josefina Figueras viuda de (widow of) Carreno. Josefina is one of those women -- you’ll find them ...