Chile Relleno Soup & Bolillos (includes complimentary surprise dessert)

There’s something undeniably comforting about the flavors of Mexico, a country I hold near and dear to my heart. Having visited many times, I’ve come to love the vibrant culture, the warmth of the people, and, of course, the food. One of the things that has always stood out to me about Mexican cuisine is the hearty richness, the perfect balance of flavors, and the way food brings people together. The Chile Relleno Soup on Ragna’s Table is a reflection of these qualities, offering a beautiful combination of smoky roasted poblano peppers, creamy cheese, and a flavorful, rich broth that takes me straight back to the heart of Mexico.

Maybe it’s a day late to celebrate Cinco de Mayo, but it’s always a good day for this comforting and nourishing soup. I start with a nourishing bone broth, made by simmering bones for hours until it’s rich in flavor and nutrients. This slow process creates a base that’s not only packed with deep, savory goodness but also offers extra health benefits, like collagen and minerals. Once the broth is ready, I use it to make the soup, which becomes even more comforting with its hearty, low-carb, and gluten-free qualities. The long-simmered broth perfectly complements the smoky poblano peppers and creamy cheese, creating a dish that’s rich yet still nourishing and light enough for any occasion.

To accompany this flavorful soup, I have freshly baked Bolillos — traditional Mexican rolls that are crispy on the outside and soft on the inside. Made simply with flour, yeast, and a touch of olive oil, these rolls are a perfect side to soak up every drop of the rich broth. The Bolillos are surprisingly light and nutritious, made without excess butter or sugar, making them an ideal addition to the meal.

This meal also brings back memories of my dear friend Yolanda, who was Mexican and whose love for Mexico’s food and culture was truly inspiring. Yolanda cooked Mexican food every night, filling her kitchen with the delicious scents of her heritage. She often shared stories of Mexico — its landscapes, its people, and the foods she loved — and her passion for her roots has stayed with me. Cooking this meal is a way of honoring her memory, the warmth she shared through her food, and the way she celebrated her culture with every dish she made.

Both the Chile Relleno Soup and Bolillos are a beautiful celebration of my deep love for Mexico, the joy of sharing a meal, and the memories of Yolanda. This is Ragna’s Table at its finest — a perfect blend of health, tradition, and love.