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Taleo Mexican Grill 3309 Michelson Drive, Irvine. (949) 553-9002. "Cook's Corner" From COAST Magazine , June 2005

Taléo Mexican Grill in Irvine is a favorite among locals for all the right reason. The Taléo Margarita makes the restauant's lively happy hours even happier and the food -- traditional Mexican fare -- is prepared by a native of that country, Executive Chef Jose Acevedo. After 17 years of working in major chain restaurants that included Gulfstream, Tommy Bahamas and Claim Jumper, Chef Acevedo came to Taléo. Like many chefs working in high volume restaurants, Acevedo learned much of what he knows by apprenticing. However, his first treacher was his mother. "I remember watching her cook the most beautiful dishes and always so simple," he says. "She is my inspiration." Chef Acevedo sums up his approach to cooking this way: "My mother and grandmother showed me how simple dishes are always the most flavorful. They really taught me that simple is best. Let the food speak for itself." His Chile Relleno is a favorite --MARLA MILLER

Taléo Mexican Grill's Chile Relleno (makes 4 chile rellenos)

INGREDIENTS
--4 pasilla chiles
--1 pound pork picadillo (stuffing)
--egg white batter (4 eggs)
--4 tbsp all purpose flour

PREPARATION OF CHILES
Place pasilla chile in hot oil (350 degrees) and cook two minutes. Remove chile and place in plastic container with lid to sweat skin. When skin is soft, peel it off. Place chili in regrigerator for 10 minutes to cool. Cut chile lengthwise and remove seeds.

PICADILLO (STUFFING) INGREDIENTS
--1 pound ground pork
--1 tbsp kosher salt (or less)
--1 oz almonds, sliced
--1/8 cup tomato broth
--8 oz. golden raisins
--1 yellow onion
--1 tbsp garlic, minced
--2 ozs olive oil
--ground black pepper
--1/3 cup apple cider vinegar

PICADILLO PREPARATION
Sauté almonds in oil until golden brown. Remove almonds and cook pork in same pan until golden brown. Add onion and garlic. Cook two minutes. Add tomato broth and vinegar, and simmer until liquid is reduced by three roughts. Add toasted almonds and raisins, and cook five more minutes. Add salt and pepper. Fill chiles with pork mixture and close with toothpicks. Cook stuffed chile in microwave for 1 minute on high.

BATTER PREPARATION
Separate four egg yoks from white. Beat egg whites in mixer four minutes at high speed; egg whites should be the consistency of whipped cream. Add one egg yolk and beat 30 seconds. Make sure yolk is fully incorporated. Place in refrigerator five minutes to chill; batter must be cold.

CHILE RELLENO PREPARATION
Place filled chile first in flour then eggg white batter to coat well. Place chile in oil and cook until golden brown. Remove and place on towel to dry. Serve with Mole or salsa.