To celebrate the start of the holiday season, Chef Ivan Calderon has introduced a new menu focusing on chile rellenos at Taco Rosa and a series of hands-on tamale cooking classes in November. Reimagined classics brought to life with a twist of Taco Rosa innovation, Chef Calderon’s new lineup of chile rellenos are punctuated with the flavors of fall including persimmon, pomegranate, and cactus pear.
With a focus on authenticity, Calderon’s dishes pay respect to the Mayan, Aztec, and Spanish cuisines and cooking methods that shaped the fundamentals of Mexican cuisine. Calderon plays up time-honored dishes and authentic ingredients with a flare of his own innovation. Other seasonal additions to the menu include a hyper-local Black Sheep Farms Salad and Pumpkin Flan.
Chef Calderon’s new lineup of celebratory chile rellenos include:
Chile Nogada Rosa – roasted poblano pepper stuffed with ground beef, sugar apple, persimmons, raisins, plantain, olives, tomatoes and onion, topped with cactus pear sauce and pomegranate arils
Chile Relleno Tacos – chilaca peppers stuffed with panela cheese, dressed with calabacitas in two spinach-poblano tortillas
Chile Relleno Pie – roasted poblano pepper stuffed with baked chicken in a creamy wine reduction with sweet potatoes, shiitake mushrooms, and cactus, wrapped and baked in puff pastry, served on a bed of tomatillo-spinach sauce
Chile Relleno Casero – roasted poblano pepper filled with Oaxaca and pepper jack cheeses fried in our casera batter topped with tomato caldillo sauce, served with a sweet corn tamalito with papaya butter sauce
For more information, visit tacorosa.com
