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El Chingon -- and its traditional rellenos -- makes a soft landing on Tennyson Street

El Chingon’s chicken enchiladas come smothered in a chile verde that really flies.
El Chingon’s chicken enchiladas come smothered in a chile verde that really flies.
DANIELLE LIRETTE

David Lopez, who shares executive-chef duties with his grandmother, Gloria Nunez, at El Chingon restaurant in the Berkeley neighborhood, says that his family's goal for the eatery, which moved from Arvada last year, is β€œto keep it a bistro, a little more high-end.” As a result, diners will find items such as ceviche flights and kale-quinoa salad on the menu. But they'll find traditional recipes, as well – in particular, a soft version of chiles rellenos made by Nunez, a native of Mexico City. Read more about the restaurant's mix of old and new in this week's review of El Chingon, now posted on Cafe Society.


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