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 ...

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 ...

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 ...

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 ...

I have never been able to make chile rellenos. I know how — in theory — but I’ve never succeeded. I will char my poblano peppers, steam them to get the skin loose, then peel them. Cut open the peppers ...

When making chiles rellenos, the chef must first consider which pepper might better serve his or her vision of the completed dish. Indeed, they are similar and both are widely used, but tasting ...

A chile relleno is a chili pepper stuffed with cheese or meat, and fried. A birria is stewed meat (goat, lamb or beef) seasoned with chile peppers. What happens when they merge? Chile relleno de ...

September offers so much to celebrate in San Antonio, including some much-needed relief from the relentless summer heat and the annual appearance of chile en nogada on restaurant menus. Chile en ...