In this video, Mission Local’s editor-in-chief, Lydia Chavez, explains how to make cocktail-sized chiles rellenos. The recipe has been in our family for years, invented by Evelyn and my mother to entertain New Mexican style over the holidays. It’s customary to make up a big batch, stick them in the freezer and have them for guests throughout the holidays and through the winter. The essay below describes the perils of making these without paying attention to the details.