Mexican Chile Relleno
Charred poblanos stuffed with stringy Oaxaca cheese and wrapped in an egg batter that puffs like a soufflé, served the way Puebla serves them, sitting in a thin tomato broth rather than crisp on a plate.
Continue ReadingCharred poblanos stuffed with stringy Oaxaca cheese and wrapped in an egg batter that puffs like a soufflé, served the way Puebla serves them, sitting in a thin tomato broth rather than crisp on a plate.
Continue ReadingThe syrup is the part nobody explains properly: cook it to one-string consistency and these will glaze instead of soak.
Continue ReadingTwo coconut sauces, not one: the sweet one soaks into the rice and the salted one goes over the top, and that contrast is the whole reason Thailand calls this its national dessert.
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