A Pueblo Mirasol pepper roasted, peeled, stuffed with Monterey Jack or beef picadillo, dipped in beaten egg batter, fried golden, smothered in green chile and queso.
Where to eat it: 4 restaurants across 1 city.
The Pueblo chile relleno entered Denver kitchens through Pueblo-immigrated families in the 1920s and 1930s. The Mexican-American kitchens along Federal Boulevard and in Globeville carried it through the 20th century. La Loma, opened in 1973 on Osage by the Castro family, set the Denver template for the dish. Modern versions at Tamayo, Adelitas and Las Delicias rotate between traditional cheese-stuffed and modern picadillo or chorizo variations.
Common allergens: Gluten, Dairy, Eggs
Tip from the editors. Choose chiles with thick walls; thin-skinned Anaheims tear when stuffed. The egg batter must wrap the chile in a single coat; a thin batter pulls away in the oil.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
La Loma in Denver is a Castro-family Mexican kitchen since 1973, moved from its longtime Osage Street Victorian to Broadway in 2018, the Denver template for the smothered burrito.
Signature: Smothered burritos, Chile rellenos, Sopapillas
Order: Smothered green chile burrito with sopapillas.
Tip: The bar pours classic margaritas; ask for the Pueblo green chile (hotter than the mild version).
Tamayo in Denver is Richard Sandoval's modern Mexican dining room on Larimer Square since 2001, a rooftop patio anchor for upscale tacos, ceviche and tequila flights.
Signature: Tableside guacamole, Cochinita pibil, Mole negro
Order: The tableside guacamole and the cochinita pibil with Yucatan-style achiote; flight of mezcal to pair.
Tip: The rooftop patio runs March through October with mountain views; book it three weeks ahead. The bar is open for walk-ins.
Adelitas Cocina y Cantina in Denver is Adelita Diaz's South Broadway regional-Mexican dining room since 2011, with a mezcal-and-tequila bar and a Pueblan-leaning menu.
Signature: Chiles en nogada, Mezcal flights, Carnitas tacos
Order: The chiles en nogada in fall and the cochinita pibil; mezcal flight pours from rare Oaxacan agaves.
Tip: Walk-in at the bar; reservations for the dining room go on Resy. The cantina pours late on weekends.
Las Delicias in Denver is the Uptown Mexican counter and family room since 1974, with carne adovada burritos, chile rellenos and a Westword Best of nod.
Try: Carne adovada burrito
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