Whole roasted green chiles stuffed with cheese, dipped in egg batter and fried golden, served with red chile sauce. Santa Fe runs both the Pueblo (cornmeal-coated) and Mexican (egg-battered) versions.

Chiles rellenos arrived in New Mexico from central Mexico through Spanish colonial cooks; the Pueblo cornmeal-coated version surfaced as a more local adaptation, with the egg-battered Mexican form remaining the more common restaurant standard today across Santa Fe. Both forms now run on Santa Fe menus, with Estevan's mushroom-duxelle-stuffed take a 2024 menu signature plate.

3 editor picks for Chiles rellenos in Santa Fe, ranked by editorial score. All Santa Fe signature dishes · Chiles rellenos across every city.

Also in: Phoenix.

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Chiles rellenos makes more sense with someone from Santa Fe explaining it. These are the classes and tours we have checked, with booking links.

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