Comments on: Chile Relleno

By: Asado Arg

Asado Arg — Tue, 18 Sep 2007 19:21:45 +0000

Hey Randy,

Thanks for the comment! I agree with you on the restaurant smothering problem. Especially with something that has such a delicate batter.

By: Randy from Montana

Randy from Montana — Mon, 17 Sep 2007 21:58:16 +0000

Nice posting on the chile rellenos. It’s my opinion the ‘tomato mashup’ is the perfect sauce for this fine dish! It’s one of the secrets for great rellenos. Most restaurants mistakenly cover their rellenos with a red colorado type sauce or smother them in more cheese. The recipe I use is just like your’s only I use a small amount of olive oil and add a pinch of dried oregano. I start the sauce just before I begin preparing the chiles….I simmer the onions in the oil til clear then add all the other ingredients and let it all simmer
while I make the rellenos….very simple and compliments the flavor of the chiles cheese and eggs!!

By: Argentina » Blog Archive » crossing tres fronteras - Ciudad Del Este, Paraguay

Sun, 05 Aug 2007 08:25:24 +0000

[...] Argentina playing the silky football and Brazil’s turn as the dour defensive team packed with … Chile Relleno The problem was I never made them before because (a) for all of the years I’ve lived in Argentina [...]

By: dario

dario — Fri, 13 Jul 2007 23:09:01 +0000

Thank you very much. I feel much better and now I think I’ll be able to enjoy the weekend.

By: Asado Arg

Asado Arg — Thu, 12 Jul 2007 16:52:01 +0000

Thanks for the input Dario, but I’m wondering how much you read of what I wrote. Or perhaps something was misread as in how they say “lost in translation.” I’m not a fantastic writer so maybe I should have been more clear.

What I’m talking about here is a dish I miss called chile relleno that is popular in Mexican and Tex-Mex restaurants in the U.S.

To quote myself:

“At least for what I had been craving, which are chiles rellenos. Yes, the chile relleno. A staple of the typical generalized Mexican or Tex-Mex restaurant. Yeah yeah, I know, there are many other chiles rellenos around the world, including some in Argentina, but Iâ€™m sure the majority of you know what Iâ€™m talking about”

Also I know that AjÃ is what peppers are called here and I didn’t feel there was a need to point that out since I’m talking about a dish that is not from Argentina. I did say they were labeled ajÃ picante.

Plus these are poblano peppers as I stated above the picture, not jalapeÃ±os.

Sorry if this post was misunderstood. I’ve mentioned before that I like to take a break from Argentinean cuisine to focus on other things from time to time. Keeps the juices flowing.

From now on I guess I’ll put a disclaimer on any non-Argentina post to stop any confusion.

By: dario

dario — Thu, 12 Jul 2007 16:19:10 +0000

You have an interesting website but as an Argentine I am more than qualified to correct you with regard to “Chile Relleno.” First off, for us, Chile is a neighboring country west of Argentina.

AjÃ, is what we call a pepper and to be very honest, I have never seen a JalapeÃ±o in Argentina like what you have pictured above.