Michelada ribs are peak summer.
, out later this month, will make anyone homesick.
Landing in Northern California for college, five hours away from a satisfying Mexican meal and 12 from a homemade one, Castillo realized that to mend the chile-relleno shaped hole in his heart, he'd have to take matters into his own hands.
I got into the kitchen that afternoon, intimidated but hopeful, and with a little prayer to la virgencita, a miracle happened—it felt like I had made chiles rellenos before. The motions felt familiar, natural. I knew just how long to blister the chiles, how much salt to add to my batter, and my hands knew just which ingredients to reach for to create a rich and smoky salsa on which to rest the chiles.
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