During my childhood years in Southern California, Mexican food was something we ate only at restaurants. Sure, we’d occasionally have burrito night at home, but there was nothing authentic or traditional about those overstuffed and rolled tortillas.
It wasn’t until I moved to Philadelphia and became friends with a woman who had lived in Mexico until the age of 14 that I discovered how truly approachable this cuisine was. Thanks to Angie, I learned to make authentic tamales and carne asada. She even shared her grandmother’s recipe for mole with me.
In recent days, it’s been harder to find a chance to get into the kitchen with Angie. She has twin toddlers and so keeping them out of trouble is her primary focus. Still, I want to keep nurturing my still-nascent Mexican cookery skills, so last weekend I went in search of a new recipe to try.
What I found was Melissa d’Arabian’s version of Chiles Rellenos. Though labor intensive, this dish was a huge winner in terms of flavor. It was just the thing for a lazy Sunday meal and The Weekender.
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