Chiles Rellenos - unseeded? What's with that?

Back in July we were up in Santa Cruz, and had a late supper at a place called Vallarta. As I often do in an unfamiliar Mexican restaurant I ordered the chile relleno. Well, it was okay, except the whole core, seeds and all, had been left in. I'd never heard or read of such a thing, and wondered if it might be the peculiarity of some region... and then last Saturday night we ate at My Taco in Highland Park, and there was another one! Nice fresh Poblano, good cheese, good batter, giant wad of spongy core and seeds!

I've found no mention of anything like this in any book, nor encountered it at any but these two restaurants about 300 miles apart. As there's no doubting that these were prepared by people from that part of the world - in most of California, almost any restaurant of any ethnicity has a kitchen full of Latinos, Mexican or otherwise - I'm wondering if the chiles simply didn't get trimmed by accident, or if that's the way they do it in some places. Anybody got a clue?