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Searching for the ultimate chile relleno in L.A.

Clovis | Aug 23, 200402:17 AM

By "ultimate" I mean a reasonable re-creation of the experience I had in Mexico. Not an Oxacan version, or the (excellent) Super-Rica version with creamy sauce -- I'm jonesing for a traditional Mexican chile relleno.

It's probably too much to ask that it should have been freshly fried that minute, but a girl can dream.

Here are my requirements:

--A medium-spicy green chile
--Cheese inside and nothing else
--Egg batter on the outside
--Served in a puddle of freshly made mild tomato based salsa.

It should not be lukewarm or soggy. The batter should not be too thick or tough -- nor should it be so thin that you can see the chile through it.

It is turning out that my 8 year old son is a foodie, and loves everything Mom loves -- sushi, lamb Vindaloo, you name it. I want his first chile relleno experience to be a fine one. Help us!

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