by Nicki Wood
Still, as Carrington pointed out, it's a Friday dinner option that everyone in a week-weary group can agree on, so we end up there occasionally.
This last time, I looked over the menu more carefully than usual and found chiles poblanos (though it was spelled "pablanos"). I thought maybe it was a chile relleno in disguise. But no, it has another identity. Like a relleno, it is a poblano chile, stuffed with cheese. But rather than being batter-dipped and fried, the two chiles on the platter were wrapped in a thin layer of omelet. Our server called it a specialty of the state of Puebla.
And it's good. The warmth of the pepper is mellowed by the cheese and enriched with the egg. It has the effect of a relleno without the whole frying thing. A great choice for vegetarians, but filling enough to satisfy a meat eater. And honestly, it's exciting — and unexpected — to discover something new on a Mexican menu in Nashville.