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"Where are the best" chiles rellenos?

  • j
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My favorite is Virginia's in Oak Cliff. Light, eggy batter. Simple queso fresco filing. Delicate salsa roja on top. Other than there, whenever I order them they are smothered to death in sauce, cheese and salsa.

http://www.yelp.com/biz/virginias-res...

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  1. It's been a while since I had them but I have enjoyed the chiles rellenos at Casa Milagro in Richardson. The staff is very accomodating and if you request the sauce on the side or under the chiles, or if you want a sauce other than Ranchera, they'll probably say "No problem." They offer about ten different fillings.

    1 Reply
    1. re: jilkat25

      I've always enjoyed the delicious food and drinks, excellent service, and pleasant modern ambiance of Casa Milagro.
      Their comfortable outside patio was made for days and evening like now.
      http://www.casamilagrorestaurant.com/

    2. Great question. I have never found good ones at any Dallas restaurant. I think that's because really good ones are served right out of the oil, when the egg batter is still light and delicate. Too many places cook them in advance and reheat them. They then use too much sauce or cheese to mask the obvious age.

      1. Cuquitas and Nuevo Leon both do a good chile relleno.

        1. Thanks. I will check out Casa Milagro, Cuquitas and Nuevo Leon. Have not eaten at any of them, and all three have been on my to-do list.

          1. If you like BBQ and want a fusion, I highly recommend the one at FM Smoke House in Irving. They fill it with house-smoked brisket and serve it with roasted corn. Here's the menu: http://www.fmsmokehouse.com/templates...

            1 Reply
            1. re: nocomicsans

              The relleno at Agave Azul in Carrolton is a baked half poblano, with a tasty filling. I recommend the restaurant, and the wonderfully comfortable bar.

            2. My favorite, although it's not the traditional preparation, is the Poblano al Carbon at Mariano's in Arlington, near Six Flags. (Trivia: Owner Mariano Martinez invented the frozen margarita machine.) Anyway, it's a poblano stuffed with shredded chicken and white cheese, not battered at all, and fire-roasted. The fire-roasted poblano is so yummy and it's low-carb. They also have the traditional beef or cheese breaded chiles rellenos and a "gourmet" version with tomatillos, cheese, sour cream, raisins, and pecans, but I can't give you a review on those because I always have the al carbon version and everyone else at the table always wishes they'd ordered it too!