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Taco Rosa – Chile Rellenos And Tamales Oh My!

November 16 by Priscilla Leave a Comment

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My love for chile rellenos knows no bounds and the dining gods have answered my wish for more diversity in relleno land with a quad squad of chile rellenos from visionary Chef Ivan Calderon of Taco Mesa and Taco Rosa fame.

Chile Relleno Pot Pie, Taco Rosa

Chile Relleno Pie | a thousand times, Yes!

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.

Chile Relleno en Nogada Rosa, Taco Rosa

The most festive – the Chile Nogada Rosa finished with cactus pear sauce and pomegranate arils.

“As we enter into the holiday season, a time of togetherness and celebration, I wanted to introduce a menu of inventive special occasion dishes at Taco Rosa,” commented Chef Ivan Calderon, who recently began making GMO-free tortillas and masa for all his restaurants. “Reminiscent of my childhood in Mexico City, these dishes are my way of sharing celebratory tradition with our guests.”

Chile Relleno Caser0, Taco Rosa

Chile Relleno Casero – classic with a twist.

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 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

Chile Relleno Tacos – chilaca peppers stuffed with panela cheese, dressed with calabacitas in two spinach-poblano tortillas

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.

Also in November, Chef Calderon will also host a series of hands-on tamale cooking demos. The interactive cooking classes will allow guests to make their own tamales with GMO-free corn masa produced from Calderon’s newest restaurant Taco Mesa Tortilleria Orgánica & Café. Guests will enjoy complimentary appetizers and cocktails during the demonstration and each will leave with a dozen hand-made tamales. Reservations are required and can be made by calling 949- 720-0980.

Priced at $50, the tamale cooking classes will be held on the following dates:

Saturday, November 18 – Taco Rosa Irvine | 1pm – 3:30pm
Sunday, November 19 – Taco Rosa Newport Beach | 4pm – 6:30pm
Monday, November 20 – Taco Mesa Tortilleria Orgánica & Café | 3pm – 5:30pm
Taco Rosa
Newport Hills Shopping Center
2632 San Miguel Road
Newport Beach, CA 92660
Phone: 949-720-0980
and
Irvine Marketplace
13792 Jamboree Road
Irvine, CA 92602
Phone: 714- 505-6080

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Category Irvine| Newport Beach| OC Dining| Restaurants| Santa Ana Tags chile relleno| Taco Mesa| Taco Rosa| tamales

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