From Our Kitchen: How We Make Chile Rellenos, Chimichangas and Tamales
A peek behind the line at La Sierra: how we make a few of the house favorites.
Some of our dishes take a little more care than others. Here is a peek behind the line at how our Forest Grove kitchen, open on Pacific Ave since 2000, makes a few house favorites.
Chile relleno
We fill a whole chile pepper with cheese, then wrap it in a fluffy layer of egg. It is finished with our homemade burrito sauce and melted cheese, and served with rice and beans. Soft, cheesy and rich.
Chimichanga
A flour tortilla filled with your choice of protein, rolled tight and deep fried until golden and crispy. We top it with guacamole, sour cream and a drizzle of our burrito sauce, and serve it with rice, beans and a small side salad of lettuce, cheese and tomato.
Tamales
Our tamales are pork, topped with enchilada sauce and melted cheese, and served with rice and beans.
Chalupa
Think of it as a big, crispy flour taco shell. We load it with your protein, rice and beans, lettuce, cheese and tomato, then finish it with a drizzle of burrito sauce.
The little extras
Ask for a toreado: one jalapeno grilled with our house seasoning. It goes with almost anything on the menu.
The sauce that ties it together
Our homemade burrito sauce shows up on rellenos, chimichangas, chalupas and our smothered burritos. It is made in house and it is a big part of what makes a La Sierra plate taste like La Sierra.
Taste it yourself
Find us at 2331 Pacific Ave, Forest Grove, open daily 11 AM to 10 PM.
