I’ve dutifully followed this advice every Friday night since I first overheard it from a bartender at, my regular watering hole in Las Cruces, New Mexico, where I moved last fall. She was referring to the chile reyano burrito from Tacos Romero, a Mexican food truck parked indefinitely by the Ranch’s sprawling beer garden.
According to her son, Nellie Hernandez gently folds fluffed-up egg whites into whisked yolks before dipping each roasted green chile that she hand-fills with Muenster or asadero cheese. After a light flour dredge, the chiles are eased into iron skillets to shallow-fry until golden outside and molten inside.
Chile Relleno is delicious and labor intensive to make. WTF would anyone put in a burrito. Swing and a miss BA.
I like burritos. I like chile rellenos. I do not like chile relleno burritos. A chile relleno doesn't need all that other stuff wrapped around it.
The best! Used to get a great one at a little hole in the wall in El Paso. Think of it often. 😂
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