The Elegant Art of Dining: Bohemian San Francisco, Its ... - iMedia

experienced ones always passed over. The salad of modern tables was replaced by
Chili Reinas
an enchilada, and then came either chili con carne or chili con polle according
to the day of the week, Sundays having as the extra attraction the chili con
pollo, or chicken
Roast
with
large
pepper.
bell
In
peppers
place of
until
bread
the
they
skin
served
turns black.
tortillas, which were
rolled and used Wash as a in spoon cold water or fork and if one rub were off the so blackened inclined. Following skin. this was
what is known among unenlightened as “stuffed pepper,” but which is called by
the Spanish,
Cut
from
around
which
the
country
stem and
it
remove
gets its
the
name,
seed
“chili
and
reinas.”
coarse veins.
To signify the
close Take of some the meal dry Monterey came frijoles cheese, fritas grated or fried fine, beans, and and with these this fill were the followed peppers, by
the dessert consisting closing of some the end preserved with a wooden fruit or of toothpick. a sweet tamale. Fifty cents
paid the bill and a tip of fifteen cents to Ricardo made him as happy and as
profuse with his thanks
Prepare
as the
a
present
batter made
day waiter
as follows:
on receipt of half a dollar.
Beat
Accepting
the yolks
Luna’s
and whites
as the best
of six
type
eggs
of
separately,
the Mexican
then
restaurant
mix, and
of
stir
the
in
days
a little
before
flour
the fire, our inquiry developed
to
the
make
fact
a
that
thin
the
batter.
dish on which he specialized was
Have a pan of boiling lard ready and chili after reinas. dipping the stuffed pepper into the
batter dip it into the lard.
Remove quickly and dip again in the batter and then again in the lard where it is
to remain until fried a light, golden brown, keeping the peppers entirely covered
with the boiling lard.
Take the seeds of the peppers, one small white onion and two tomatoes, and
grind all together into a pulp, add a little salt and let cook ten minutes.
When the chilies are fried turn the remainder of the batter into the tomatoes
and boil twenty minutes, then turn this sauce over the peppers.
This is a most delicious dish and can be varied by using finely ground meat to
stuff the peppers instead of The cheese.
Mexican restaurants of the present day in San Francisco are a delusion, and
unsatisfactory.
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