Relleno discussions are so odd to me, because my part of Texas (between Abilene and Lubbock - you might be thinking that's far west, but it's actually not far from the geographical center of Texas) completely defies these statements about Texans using poblanos. In all of the years I've lived and eaten Tex-Mex here(born and raised here, lived up and down the East before coming home for the last 18 years), I've never
been served a poblano in rellenos. Even when you get a BAD relleno, they're anaheims, roasted and peeled, and can tip toward the eggy version (which I like if they're done very, VERY well) and the fried version, which I prefer. Generally cheese-stuffed, sometimes ground beef & cheese, generally covered with chile gravy (that's colorado sauce if you're feeling fancy) and melted cheese. We're starting to see some bastardized Sysco version which is an Anaheim, but skinny - the cigar-looking version. They're... not good. It's almost as if they took the chile, cut a long strip out of the top of it, stuffed it, then.. kind of smooshed/rolled it back together?
Additionally, to the poster who stated that Tex-Mex is fiery hot - no, no, no, it isn't! Tex-Mex is marked more by deep chili and cumin flavors, which of course can be hot - but any "fieriness" comes from any salsas (or, depending on the time of year, how hot the jalapenos or serranos happen to be in the pico). But generally, think warm, spicy and cumin-smoky, not
fiery. And to lay a blanket of " like Tex-Mex in Texas is. My thoughts about this is that they only use absolute heat to cover a poor recipe and preparation." over Tex-Mex is inaccurate and, honestly, fightin' words.
I highly recommend Robb Walsh's The Tex-Mex Cookbook
for those uninitiated in Tex-Mex as its own distinct, storied, and venerable indigenous cuisine. He does a great job in covering not just recipes, but the history of the cuisine.
<message edited by txtwister on Sat, 12/4/10 5:08 PM>