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Recipe: El Cholo's chiles rellenos

Recipe: El Cholo's chiles rellenos
SOS REQUEST: El Cholo's chile rellenos set the standard. (Jay L. Clendenin / Los Angeles Times)

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.

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Nowadays, I go to the Santa Monica location more often than the downtown location. Both serve the fluffiest, most satisfying rellenos I have ever eaten. It's the standard by which I judge all others. If you could coax the recipe from them, I would love to try to make them at home.

Gayle Endo

Rancho Park

Dear Gayle:

These chiles rellenos, from one of

Los Angeles

' most venerable Mexican restaurants, have an avid following all their own. The trick with that extra-fluffy coating lies in El Cholo's method: A little of the whipped egg batter is fried on its own until set, then a stuffed

chile

is gently laid over; more batter is spooned over the chile, then it is flipped and fried to golden perfection. Drizzle a spoonful of the rich and slightly tangy relleno sauce over the top to complete this signature dish.

Culinary SOS request:

Write to us at

, include your name and daytime phone number, and tell us what recipe you're just dying to have. Times Test Kitchen Manager Noelle Carter will do her best to get it.

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