Chili relleno is a house favorite. I fire-roast poblanos over the gas flame, carefully remove skin, make a slit and remove seeds and interior membrane. Fill with Oaxacan cheese. Dust with Wondra. Run through a batter of eggwhite whipped stiff with a spoon of flour and dash of salt. Fry in shallow HOT canola oil until golden. Drain/blot with paper towel and serve immediately.
We prefer green sauce to red sauce, and a healthy dollop of Mexican or Salvadorian sour cream
