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FOOD & DRINK Chile relleno

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from Orange Coast Magazine - January 2023, page 46

Article from: Orange Coast Magazine - January 2023
STYLE TALK WITH

FOOD DRINK

CHILE RELLENO

ÚTHE DISH A hazelnut-dusted pasilla pepper filled with quesillo cheese and huitlacoche, si ing on tomato foam and topped with a quail egg, serrano chiles, and pea shoots. ÚTHE DETAILS The huitlacoche is the star of the dish. Described by chef Juan Pablo Cruz as “the tru e of Mexico,” it is a rare mushroom and coveted delicacy throughout the country: “I wanted to take a classic dish that a lot of people would be familiar with and use it as a vessel to show how complex and beautiful Mexican gastronomy and ingredients are.” ÚTHE PRICE $19 ÚTHE PLACE Gema ÚTURN THE PAGE for our review.

This article is from:
Cover of "Orange Coast Magazine - January 2023"

Orange Coast Magazine - January 2023

by The Lifestyle Magazines of SoCal