Dear SOS: I grew up loving the chiles rellenos from El Cholo. I remember going to the Western Avenue location as a kid when it still looked more like a house than a restaurant.
Nowadays, I go to the Santa Monica location more often than the downtown location. Both serve the fluffiest, most satisfying rellenos I have ever eaten. It's the standard by which I judge all others. If you could coax the recipe from them, I would love to try to make them at home.
Dear Gayle: These chiles rellenos, from one of Los Angeles' most venerable Mexican restaurants, have an avid following all their own. The trick with that extra-fluffy coating lies in El Cholo's method: A little of the whipped egg batter is fried on its own until set, then a stuffed chile is gently laid over; more batter is spooned over the chile, then it is flipped and fried to golden perfection. Drizzle a spoonful of the rich and slightly tangy relleno sauce over the top to complete this signature dish.
El Cholo's chiles rellenos
Total time: 1 hour, 20 minutes
Note: Adapted from El Cholo
1 tablespoon oil
3 garlic cloves, diced
1/2 teaspoon dried Mexican oregano
1/2 onion, chopped
2 teaspoons vinegar
1 green bell pepper, seeded and diced
1 (28-ounce) can whole peeled tomatoes
2 whole canned green chiles, diced
1/2 cup chicken broth