Gooey, spicy quesadillas are an inexpensive, hangover-abating and crowd-pleasing snack. But crispy ones, like the kind you find in bars? They're hard to come by at home. The key to making them pub-worthy is having an appropriate cheese-to-tortilla ratio, a bit of oil, and high heat. More
It was a pretty natural jump to create this quick mashup when I was rummaging through my fridge and found a whole slew of leftover scallions from my scallion pancake testing, along with a block of extra-sharp cheddar. More
Coyoacán is a quaint, peaceful neighborhood in the south of the city. Often billed as a sort of Mexican Greenwich Village, it has the feel of a small, vibrant town— probably because for most of its history, it was. Our main order of business was visiting the market. On our shopping list: masa quebrada (masa that's been stone ground by hand), salsa prepared in molcajete (a Mexican mortar and pestle made of volcanic rock), and quesadilla filled with huitlacoche (corn smut). More
"We kind of had the opposite problem that anyone stateside has... Kimchi is not exactly hard to come by here, and when you live in a neighborhood adjacent to a military base that houses several thousand U.S. military personnel, cheese and tortillas aren't either; it's just that they're severely overpriced. I had to spend about $12 for like half a pound total of cheddar and monterey jack." —tumblandrew.tumblr.com (in response to yesterday's Dinner Tonight recipe)... More
