Steve Pope wrote:
>
> Not only are they fried; they are fried, refrigerated, then reheaten
> in a microwave. Only at really high-end Mexican restaurants are
> they freshly deep-fried anymore. Chili rellenos are a pale shadow
> of their former self.

In regions with a large Hispanic population,
there are usually lots of hole-in-the-wall
places that make them fresh. Those are the
ones that are packed with Mexicans at lunchtime.
Mexico City in San Jose, for example. If you
eat beef, the carne asada taco is a good choice.
For me, it'll be the taco al pastor.

That's the last place I ate a real chili relleno.
I'll have to go back there some time. I hope
they're still open. Small family-run restaurants
have the annoying habit of disappearing when you
turn your back.