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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 “to 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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