Choosing Chiles Rellenos -
mexico -- one plate at a time with rick bayless

At the serene kitchen at Roldan 37, Chef Romulo Mendoza prepares a perfect chile relleno, the classic battered and fried poblano chile stuffed with pork picadillo. Then it's off to Pasilla de Humo for Oaxacan-style dried, stuffed pasilla chiles and El Pescadito, a taqueria famous for its deep fried stuffed jalapeno tacos. To ensure at-home success, Rick goes step-by-step through the tricky business of battering and frying chiles for classic chiles rellenos, then takes it to the grill for a lighter, vegetable-filled version in his Chicago backyard.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 1208

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About Mexico -- One Plate at a Time with Rick Bayless:

In MEXICO - ONE PLATE AT A TIME WITH RICK BAYLESS, the beloved chef and restaurateur seamlessly weaves together techniques, recipes, cultural musings and off-the-wall surprises.

This season Rick presents start-to-finish, stress-free, Mexican-inspired fiestas packed with creativity, color and flavor.

Throughout the series, Rick translates his Mexican travel adventures into unforgettable parties from intimate fireside suppers and casual backyard cocktails with friends to big, boisterous bashes for 25.

Rick also suggests clever and practical ideas to make each party special, like creating signature drinks for the occasion, serving ceviche in glass votive holders and transforming supermarket salad bar items into a hip Mexican crudites platter.

And to help set the mood, he offers party playlists featuring his favorite musical finds and gardening tips for growing one's own ingredients.