This nocturnal quesadilla stand is our original
food routine living in the DF. (Kenny wrote about it
back in 2009.) We have a cute relationship with the family who runs it, and now we can actually talk to them! Like the previous two entries, it's located at the intersection of Colima and Morelia in Colonia Roma.
Fried quesadillas are the ultimate comfort food. The hot fillings can include melted cheese, potato, meats, squash blossom, huitlacoche, mushrooms, and more. Our lady prepares each one to order. She presses out some fresh masa with the tortilla press and lays down the filling on top (let's say mushrooms and Oaxaca cheese). She then folds the raw tortilla in half over the filling and seals it up by pinching together the two edges of the circle. Then the exciting part- she slips the delicate pouch into a vat of hot oil, and it bubbles violently. After she's flipped it over a few times and the bubbling subsides, she fishes out the golden and crispy quesadilla with her spatula and places it on a cooling rack with the others. When they're ready to serve, she cracks them open with her thumb (to check what's inside) and dresses them with salsa, crema, lettuce, and crumbly white cheese.
To hold us over during the wait, we usually order a chicken tostada. It can be thrown together in about ten seconds, and their tinga de pollo has the perfect balance of sweet and spice.
This nocturnal quesadilla stand is our original food routine living in the DF. (Kenny wrote about it back in 2009.) We have a cute relationship with the family who runs it, and now we can actually talk to them! Like the previous two entries, it's located at the intersection of Colima and Morelia in Colonia Roma.
Fried quesadillas are the ultimate comfort food. The hot fillings can include melted cheese, potato, meats, squash blossom, huitlacoche, mushrooms, and more. Our lady prepares each one to order. She presses out some fresh masa with the tortilla press and lays down the filling on top (let's say mushrooms and Oaxaca cheese). She then folds the raw tortilla in half over the filling and seals it up by pinching together the two edges of the circle. Then the exciting part- she slips the delicate pouch into a vat of hot oil, and it bubbles violently. After she's flipped it over a few times and the bubbling subsides, she fishes out the golden and crispy quesadilla with her spatula and places it on a cooling rack with the others. When they're ready to serve, she cracks them open with her thumb (to check what's inside) and dresses them with salsa, crema, lettuce, and crumbly white cheese.
To hold us over during the wait, we usually order a chicken tostada. It can be thrown together in about ten seconds, and their tinga de pollo has the perfect balance of sweet and spice.
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