Do you use the supermarket version or the food service cession? Apparently their ingredients vary slightly from what I’m reading (of course, label photos may not have been updated).
I have been frequenting a taco place in Davis, Taqueria Davis , 505 L St, Davis, CA 95616 .
These are the carne asada and carnitas tacos .
Lovely people , lovely service, and a great chili rellenos as well .
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I know that location! Back in the early 80s, I lived in Cambridge House on Pole Line, and there was a burrito & beer place there on the corner. Supposedly the guy who owned it was just trying to break even for a few years and build up a customer base until he could retire from his regular job, then run the restaurant full time (at a profit). the burritos were fair to middling, but he had some pretty good beers on tap that were dirt cheap IIRC.
I don’t get back to Davis often, but I love good chiles rellenos. Any idea what kind of chile do they use?
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I shop at HEB and Central Market. So I am guessing supermarket.
I didn’t get a picture but it looked like a poblano to me. Also, if I recall correctly, their wasn’t much in the way of that puffy batter, and I’m not a fan of the puffy batter, especially if I am reheating.
I took these tacos to an 11 year old I was visiting, and he scraped off every thing but the meat, and suggested sour cream, cheese, and maybe lettuce. I mentioned Tex Mex and he said this place must have been “Mexican”. But he seemed to enjoy it, even when acknowledging he hadn’t been able to scrape everything off, and something about “when I’m trying new foods”. Win!
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Neither of which exist here, of course. So I’m looking online …
How was that green salsa?
Looks tasty 
I thought so too, but my 11 year old companion seemed appalled, and I didn’t try it at lunch. I think he had some though, as he could not scrape everything off. I will try it at dinner.
Lovely use of tomates (tomatillos) as well. Generous with the sauce. Give it a good home. Nice looking tacos.
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Almost always a poblano. I remember someone on Chowhound calling poblanos the Catherine Zeta Jones of peppers. Just so many talents. You can use them for anything.
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Yes; I grow two or three cultivars of poblano each year. Always looking for the spiciest one.
By puffy, do you mean the egg coating on them? Anytime I’ve made them, I just dipped the peppers into egg, then fry.
Yes, but I think there is usually a bit of flour as well. Maybe just dusted with enough to make the egg stick ?
ETA; looked it up. Actually, I guess the whites being whipped separately are what makes it seem so puffy to me
Hmm. Good fresh out of the fryer, I bet. Just hard to reheat to return that texture to the batter.
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I prefer puffy batter on a poblano, although I don’t mind Anaheims as a sub. I had a relleno once made with a BELL PEPPER, and it was pretty sad. The biggest drawback to the puffy batter, and relates to your qualification, is that the quality of the relleno drops substantially after it has cooled and you reheat it. The batter, once light and delicate, gets flabby and gross.
My recollection of the former burrito place was that the owner had priced the beers to be an exact break even based on the number of glasses he could pull per keg, but he soon learned that he was actually losing a few cents per glass from the head.
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I have come to love relleno with no batter, stuffed with mushrooms, queso, nuts, and dried fruits, drizzled with crema and chipotles en adobo. Batter is just too much unless La Posada is making it.
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In case you haven’t already shared that dish.
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I batter, but I like shrimp as my filling, with the crema with some pepper sauce mixed in. Then, under the broiler for a little bit. I don’t separate white from yolk, though and just dip the pepper in the beaten egg. Probably why I don’t get the puffy effect vin the final product.
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So I’m in a Mexican market today, the newest of three within about two miles of my home, and I figured I’d grab some Mexican crema. There were several, and this wasn’t all of them. Check out the plastic bags, bottom right of the first picture.
Ethnojunkie.com; "But Mexican crema only begins to plumb the depths; here are examples of Salvadoran, Honduran and Guatemalan cremas as well to champion their own rendition of this (literally) crowning achievement, each proudly displaying its flag and crowing “para el gusto de nuestros pueblos”
Here are Maya Supermarket’s tamale options.
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They need to do a crema tasting. I prefer Mexican crema over Central American but nowhere near as many Mexican options here in the DMV. I generally buy one that comes in the plastic bag and refill the washed container from last time.
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