chiles rellenos: soft or crispy?
I'm a partisan of soft, but, since crispy ones can be found even in Puebla, can anyone seriously claim that only soft ones are auténtico?
7 years ago
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- Denver, Colorado, United States
- In Colorado since 1989, although I hear I was conceived here, long before that. No, that picture isn't in Colorado.
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I've never tried more than a bite or two. What's all the fuss about?
ReplyDeleteThat was more than two bites at La Carreta II.
ReplyDeleteDepends on what you mean. Over the general excellence of rellenos, or over the style?
Or did you not order rellenos? If not, I've been remiss. Nineteen years I've known you, and.... No, surely, this is not possible.
ReplyDeleteI dunno. They're so green, and floppy... Plus I kinda have a bias against smothering vegetables with cheese to make them palatable. Potatoes included. Either it's good or it isn't.
ReplyDeleteOkay, we gotta find some more people to comment on this blog!
ReplyDeleteThat's just it! The pepper is smothering the cheese, not the other way round! That's why the cheese is inside, because the pepper is good!
ReplyDeletePerhaps we'll need to start you out on the crispy ones. I'm writing the syllabus for the Relleno Boot Camp, right now.