At Cocina Chiwas, their newest restaurant, Armando Hernandez and Nadia Holguin aren't afraid of a little creativity and refinement, which makes for one helluva plate of chiles rellenos. The duo's take on the classic dish is built on an Anaheim chile that's stuffed with melty queso Menonita and run through an egg-white batter before it's fried to a deep golden brown. The stuffed chile is then paired with a silky-smooth tomato sauce that explodes with intense, pure flavor, drizzled with cool crema and topped with queso requesón, a creamy whey cheese that plays a little like ricotta. Rather than a rustic chile bomb, it's a cool and refined take that might be simple, but it absolutely sings with clarity, focus and flavor.