Earlier this year, I was offered a wonderful, unique opportunity to spend a week in luxury at The Islands of Loreto, Mexico. Located on the eastern side of the Baja Peninsula, the region boasts 155 miles of pristine coastline, 465 square miles of sea and the “Sierra de La Giganta” mountain range. Translation: Paradise on Earth.
Alas, an entire week away from my school-aged children is rarely in the cards, and this media trip was no exception. However, I couldn’t let this opportunity go to waste, so I enlisted my friend Elaine Atkins to take the trip and report back. Today, she shares one of her favourite dishes at Villa Del Palmar Beach Resort and Spa. Named as Baja, California’s first “Million Star Resort” after the approximate amount of stars you can see on a clear night, this dream location is a mere 40 minutes to the town of Loreto.
Introducing Chiles Rellenos – a dish that is alone worth taking the trip to Loreto, Mexico. The chile relleno is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a stuffed, roasted, fresh poblano pepper (a mild chili pepper named after the city of Puebla), sometimes substituted with non-traditional Hatch chile, Anaheim, pasilla or even jalapeño chili pepper. In its earliest incarnations, it was described as a “green chile pepper stuffed with minced meat and coated with eggs”. In current cuisine, it is typically stuffed with melted cheese (such as queso Chihuahua or queso Oaxaca), seasoned with canella and covered in an egg batter or corn masa flour and fried. Although it is often served in a tomato sauce, the sauces can vary. (Source)…