Mark Thorson > wrote:

>Steve Pope wrote:

>> Not only are they fried; they are fried, refrigerated, then reheaten
>> in a microwave. Only at really high-end Mexican restaurants are
>> they freshly deep-fried anymore. Chili rellenos are a pale shadow
>> of their former self.

>In regions with a large Hispanic population,
>there are usually lots of hole-in-the-wall
>places that make them fresh. Those are the
>ones that are packed with Mexicans at lunchtime.
>Mexico City in San Jose, for example. If you
>eat beef, the carne asada taco is a good choice.
>For me, it'll be the taco al pastor.

>That's the last place I ate a real chili relleno.

Yes, at a hole-in-the-wall restaurant you might find a real chile
relleno. Alternatively, you might find one at a Rick Bayless
restaurant. Just not anywhere inbetween.

Steve