Chiles Rellenos

This recipe originates from 'La Cocina en el Bolsillo No. 5,' published in 1890 by Antonio Vanegas Arroyo in Mexico City. At the turn of the 20th century, Mexico’s culinary scene was thriving with European influences, especially evident in the use of Gruyère cheese in this recipe—a product popularized by international trade and the French presence in Mexico during the late 19th century. 'La Cocina en el Bolsillo' was a popular series of pocket cookbooks, intended for home cooks eager to recreate hearty, everyday Mexican fare. The inclusion of native chiles and local papas (potatoes) with imported cheese beautifully illustrates the cultural blend characteristic of Mexican cuisine during this era.

In 1890s Mexico, home kitchens were generally equipped with a fogón (wood- or charcoal-fired stove), comal (griddle) for roasting chiles, and simple hand tools: clay or metal pots for boiling potatoes, molcajete for grinding if making sauces, sharp knives for peeling and chopping, and wooden spoons. Eggs would be beaten by hand with a fork or wire whisk, and frying was done in a heavy earthenware cazuela or cast-iron pan over an open flame. Chiles would be roasted directly on the comal or over an open flame, peeled by hand, and stuffed using simple utensils—no special gadgets beyond kitchen basics!