Chile Relleno Month

[ 0 ] August 24, 2012 |

Photo by Moshe Zusman Photography

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.

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Category: Announcements, Food.Fun.Stuff., Washington D.C.

About the Author ()

Johnna Rowe is a Harlem NY native with deep roots in Washington, DC and North Carolina. All three places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. Rowe, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. Rowe has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9 and WJLA’s News Channel 8.

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