Originally Posted by Shunka
jpmcgrew, I grew up in the very southeastern corner of AZ and we always made rellenos with good chiles from Hatch. It wasn't until I moved to northern AZ that I saw Pablanos used.
Love rellenos too, how did you make them?
How about chicken mole? I tried if the the first time
it was good, but I know it couldn't be authentic, I tried it
at La mesa big chain grill.