Chile Relleno, or “stuffed chile” originated in Puebla, Mexico in the 16th century. Traditionally the dish calls for a poblano pepper that is stuffed, battered in egg or masa flour and fried. Today, the fillings, sauces, and even the peppers used in this dish can vary by region and personal taste. Chef Richard Sandoval introduces guests to La Sandia’s First Chile Relleno Festival, where he puts a fresh, modern spin on this traditional dish with vibrant flavors, interesting ingredients and bold sauces. Introducing a new menu featuring four special Chile Rellenos crafted with Chef Richard Sandoval’s signature bold flavors and modern Mexican flare.
A couple of dishes guests can look forward to:
Chile Picadillo Relleno (*pasillas stuffed with chorizo, bacon & pork)
Chile Seafood Relleno (*poblanos stuffed with shrimp, calamari & scallop)
*The Chile Relleno Festival is throughout the month of August at La Sandia.