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"I call this my mother's chile relleno recipe, but she credits a high school friend named Lucy Carriedo. It may also be from Elena Villasenor, who was my brother Tony's godmother, or that of my great aunt, Dorothy Renteria. I've found many variations in the cooking notebooks I inherited from my mother and grandmother. Wherever the recipe originated, I now think of it as a "historical imperative," like New York pizza or chop suey--inauthentic but addictive and great cold for breakfast." - Lou Mathews