At the serene kitchen at Roldán 37, Chef Romulo Mendoza prepares a perfect chile relleno, the classic battered and fried poblano chile stuffed with pork picadillo. Then it’s off to Pasilla de Humo for Oaxacan-style dried, stuffed pasilla chiles and El Pescadito, a taqueria famous for its deep fried stuffed jalapeño tacos. To ensure at-home success, Rick goes step-by-step through the tricky business of battering and frying chiles for classic chiles rellenos, then takes it to the grill for a lighter, vegetable-filled version in his Chicago backyard.

*Episode Recipes*
Classic Chiles Rellenos: [ Ссылка ]
Grilled Chiles Rellenos with Creamy Grilled Vegetables and Herbs: [ Ссылка ]
Pickled Jalapeño Rellenos: [ Ссылка ]

Official Mexico: One Plate at a Time cookbook: [ Ссылка ]

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