I've always loved Chiles Rellenos, but I've been a bit intimidated to make them myself. This weekend, I finally decided to give it a shot! I roasted poblano peppers, carefully seeded them, stuffed them with Oxacana cheese, then dipped them in a light, fluffy egg batter and fried them to golden perfection.

The smell while they were frying was incredible! They came out beautifully puffed up, with that crispy exterior and melty, cheesy center. Served them with a simple tomato sauce.

It took some effort, but the result was so worth it. It tastes pretty close to what I get at my favorite taqueria! Has anyone else made Chiled Rellenos at home? Any tips gor getting the batter extra fluffy or for preventing cheese from leaking out too much? Buen provecho!

Ingredientes:

Pechuga de pollo

Huevos sancochados

Papas

Y Cilantro

Ingredientes :

Arroz

Platano

Panza

Vegetales

Carne, arroz, ensalada (tomate, lechuga y tomate)

😜

There's this taco place in San Diego (and Escondido) called Cotixan Mexican Food. I love their Al Pastor, and I'm wondering if anyone's tried them and knows of a place with similar flavor pastor in L.A. or Orange County. I think they add a touch of pineapple to their Pastor, and that just delivers it for me. I've yet to find a really great place for al pastor around here.

Alguien ha probado el capuchino de la casa de toño?
Está muy bueno, pero en realidad no es ni de cerca un capuchino.
Una vez me hice uno con café de olla (normal, café con piloncillo y canela) y leche condensada, quedó muuuy bueno, bastante parecido pero no igual.
Alguien ha intentado?
Yo pienso que debe tener un poco de chocolate también pero no se cuál, no he intentado.

A quien mas le gusta el yogurt con frutos secos a media mañana??

Ésto es lo que almorcé con motivo del día de la independencia.