Chile Rel­leno

Whistler Traveller Magazine - - TASTE OF WHISTLER -

It’s hard to avoid rice, beans and tor­tillas in a Mex­i­can restaurant. “They’re es­sen­tial for us,” says Chef Juan Car­los Her­nan­dez. But chances are you won’t even miss them with an eas­ily adapted stuffed pep­per at this lively hotspot next to the Whistler Moun­tain Gon­dola base. Her­nan­dez chars, peels and de­seeds a large poblano pep­per, which is then stuffed with braised beef cubes and ground pork that have been slowly sim­mered in aro­matic spices. It’s all smoth­ered in an earthy gua­jillo-pep­per sauce and baked with melted cheese (if you choose). The tex­tu­ral mix of meats gives the dish an ex­cep­tion­ally volup­tuous mouth­feel. Al­though typ­i­cally served with rice and beans, it can be or­dered with creamy, house-made gua­camole, which is full of healthy fats. And if you need an ex­tra serv­ing of greens, you can al­ways pair the pep­per with a freshly blended cilantro mar­garita. 604-962-4450 | the­mex­i­can­

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