Spent the day seeding/peeling and freezing quart bags of green chiles from Snake Ranch in San Antonio, NM (Big Jims and Sandias, saved 2 dozen whole for rellenos!), while listening to metal and feeling blessed to have grown up where I did.
Speaking of rellenos, I can’t find a recipe online that’s like the one I ate growing up from Eloy’s Restaurant. The batter is a lot closer to tempura than it is to the eggy Mexican version. I’d post my recipe, which my mom got from Eloy Serna himself, but as his kids still run the restaurant, that seems like bad form. So, go check the rellenos out and let me know if they’re still as good as I remember!
The Rookery 