Chorizo-Stuffed Chile Relleno: A Chef Favorite at LACMA’s Ray’s & Stark Bar
It’s the perfect fit for a restaurant that centers the main entrance of the museum, adjacent to the Reznik Pavilion with the Urban Lights just an eye-shot away. Stark Bar, an outdoor lounge that has some of the best cocktails on this strip of Wilshire, is open during the day and well into the night. A Champagne cocktail like the Steel Magnolia (rum, freshly squeezed lemon juice, simple syrup, strawberry, basil) is perfect on this patio.
The dining room is filled with clean, simple lines and style, with little finds in unexpected places, like your silverware tucked into hidden drawers at each table. Morningstar’s menu is equally clever.
One of his best dishes is the chorizo-stuffed chile relleno. Not only does it exemplify the kind of food Morningstar is known for, but it’s a personal favorite of the chef’s. “When I was 9 or 10 years old, I had a fancied up chile relleno at a restaurant near where we grew up,” says Morningstar. “It wasn’t a Mexican place at all, but that dish really blew me away. It’s one of the first times I thought about being a chef.”
He’s done different versions over the years, but this time it’s a blend of Spanish and African flavors, especially with the dates and sweetness in the stuffing. The best part is the homemade chorizo, which has just a hint of cinnamon. It’s very easy to make — click here for the recipe.

Chorizo-Stuffed Chile Relleno: A Chef Favorite at LACMA’s Ray’s & Stark Bar

It’s the perfect fit for a restaurant that centers the main entrance of the museum, adjacent to the Reznik Pavilion with the Urban Lights just an eye-shot away. Stark Bar, an outdoor lounge that has some of the best cocktails on this strip of Wilshire, is open during the day and well into the night. A Champagne cocktail like the Steel Magnolia (rum, freshly squeezed lemon juice, simple syrup, strawberry, basil) is perfect on this patio.

The dining room is filled with clean, simple lines and style, with little finds in unexpected places, like your silverware tucked into hidden drawers at each table. Morningstar’s menu is equally clever.

One of his best dishes is the chorizo-stuffed chile relleno. Not only does it exemplify the kind of food Morningstar is known for, but it’s a personal favorite of the chef’s. “When I was 9 or 10 years old, I had a fancied up chile relleno at a restaurant near where we grew up,” says Morningstar. “It wasn’t a Mexican place at all, but that dish really blew me away. It’s one of the first times I thought about being a chef.”

He’s done different versions over the years, but this time it’s a blend of Spanish and African flavors, especially with the dates and sweetness in the stuffing. The best part is the homemade chorizo, which has just a hint of cinnamon. It’s very easy to make — click here for the recipe.