A traditional and delicious recipe for Chiles en Nogada—stuffed poblano peppers topped with a creamy walnut sauce and festive flair.

Dear SOS: I grew up loving the chiles rellenos from El Cholo. I remember going to the Western Avenue location as a kid when it still looked more like a house than a restaurant. Nowadays ...

He was trying to get me to think this move was a good thing. At the age of 14, I had never had a chile relleno before, so I had nothing to compare them to. After eating this local treasure ...

Put roasted chiles in a sealed plastic bag and allow them to steam for about 10 minutes. Using a clean dish towel or your fingers (wear gloves if you’re sensitive), gently scrape away the skin ...

Among the dishes she prepared was this homey chile relleno casserole with layers of cumin-spiced beef, cheddar, eggs, and canned poblano peppers — an ingredient readily available in grocery ...

I love classic chiles rellenos — I make them a lot in the summer, when poblanos are in season — but the traditional method of dipping them in batter and frying just a couple at a time makes ...

Trays of chile rellenos for Christmas eve and later entertaining. Photo by Lydia Chávez. Sign up below to get Mission Local’s free newsletter, a daily digest of news you won’t find elsewhere. Sign up ...

Can you tell me about the taco that took first place? RALAT: Yeah. So Ana Liz Taqueria's chile relleno taco is deceptively simple-looking. It's a corn tortilla with an opened green chile ...

Here’s a chile relleno unlike anything else in Orange County. In fact, here’s a Mexican restaurant unlike anything else in Orange County. The restaurant is Gema in San Clemente. It’s ...