Chile Relleno has become as popular in Mexican restaurants in America as the
hamburger is in American restaurants. I am not sure about other countries,
but it is a dish that many default to as a comfortable friend that will always please.
So What Exactly is a Chile Relleno?
Chile Relleno is basically a style of stuffed pepper in Mexican cuisine. There are
several popular recipes and techniques but no EXACT recipe.
There is nothing particularly unique about a stuffed pepper, every civilization
will stuff a pepper or anything that has a hollow to fill with a flavorful stuffing.
However the classic Chile Relleno that you see on menus in America,
is very unique in that it is usually made from a Pablano or Pasilla
roasted lightly, skinned, then dipped
in a foamy egg batter and fried.
So what does Relleno Mean?
Relleno literally means "stuffed" in Spanish.
What is so special about this stuffed pepper?
To really appreciate this dish you may want to know some of the history.
Peppers have been stuffed for centuries in what historians call Mesoamerica.(Middle America)
You are partaking in a style of a dish that the Aztecs and Incas ate.
The Chile Relleno as we know it usually uses a Pablano or Passila pepper.
The Pablano pepper originated in the Mexican state of Puebla, whose name it is derived from.
Was the Chile Relleno Invented on Cinco de Mayo
in 1861 After the Battle of Peubla?
There is a Chile Relleno legend that came from the victory in The Battle of Peubla on May 5th 1861, that took place in Puebla, against the French, ruled then by Napolean III who wanted to establish Mexico as a French teritory and sent troops to Mexico. They won many battles but failed in taking over Puebla even though the Mexicans were vastly outnumbered.
To honor the battle some nuns in Peubla created a chile Relleno that bore the colors of the Mexican flag, and was served to the General that won the battle. This dish is called Chile en Nogada. However this legend is unsubstatiated but fun never the less and gives us some background.
Here is a wonderful video on how to make Chile Nogado
Here is a video on making Chile Nogada that is enjoyable.
You will see on this video that this dish is not celebrated on Cinco de Mayo, May 5th but on
September 16, which is the real Mexican Independence Day. It is also when all the ingredients of this dish including fruits, nuts and pomegranates are in season.
Cinco de Mayo in Mexicois celebrated usually in the state of Puebla
but mainly it is military parades, and not the
party that is filled with Margaritas and
Mexican delights.
Why is Cinco de Mayo more popular in the US than in Mexico?
So the victory and the bravery of the smaller rag-tag Mexican army defeating the French
superpowers in Puebla spread the news with celebration, and speeches of Spanish bravery. Many Mexican-American immigrants then joined the Union Army to fight the Confederates. It was such an inspiration to
the Union troops that they adopted May 5th as a day of celebration, and it has continued ever since!
So what does Chile Relleno have to do with Cinco de Mayo?
The chile pepper of choice to make a Relleno is the Poblano, that gets it's name
from the state of Puebla. It is a larger pepper and not very hot, and perfect for this dish. Sometimes the Pasilla pepper is used.
The dish that is made to celebrate Mexican Independence Day on Sept 16
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