Name: Recensione di Quesadilla di Zeyn presso Ranchero Armada, Yenimahalle/Ankara, Turchia
Item: Quesadilla
Rating: 4.4
Author: Zeyn

A tortilla folded over melting cheese and heated on a comal until the cheese runs and the outside blisters: the quesadilla is the simplest thing in the Mexican antojito repertoire and one of the most argued over. The name comes from queso, and in most of Mexico cheese is the defining ingredient, with Oaxaca string cheese, Chihuahua or asadero the usual choices because they melt into threads rather than oil. Mexico City is the exception that fuels the argument: there a quesadilla is a folded, often deep-fried corn pocket filled with squash blossom, mushrooms, tinga or huitlacoche, and cheese is something you ask for. North of the border and in Tex-Mex kitchens the quesadilla became a large flour tortilla sandwiched flat with cheese and cut into wedges, which is a fair snack but a different object.

The traditional version starts with fresh masa pressed into a tortilla, filled while raw, folded into a half-moon and cooked on the comal so the dough sets around the filling and the cheese melts inside its own steam. With a ready-made corn tortilla, the disc is warmed first so it bends without cracking, then filled, folded and toasted on both sides over medium heat until the surface is spotted brown and the cheese has fully melted; a lid or a splash of water speeds this. Flour tortillas, standard in the north, want slightly higher heat and a little fat on the comal so they crisp. Fillings beyond cheese are added cooked and warm, in small amounts, so the tortilla seals. The fried quesadilla of the capital goes into hot oil folded and sealed, two or three minutes until golden, then drains on paper.

Judge a quesadilla on the pull: cheese should stretch when the halves are separated and hold in strings, not slide out as a puddle or sit in an unmelted block. The tortilla should be hot through, with browned spots and a surface that is pliable at the fold and crisp at the edges; a pale, steamed, floppy tortilla or a cracked, dry one are both faults. Fillings should be hot and seasoned but subordinate to the cheese and the corn. Mark down processed cheese that goes rubbery as it cools, oil pooling on the plate, cold centres, and a griddled flour tortilla cut into triangles sold as the real thing in a Mexican-themed menu. Salsa verde, crema and pickled chiles are the right companions, and a quesadilla eaten standing at the comal is at its best within a minute of leaving it.

Quesadilla

Türkiye

Ranchero Armada

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Recensione di Quesadilla di Zeyn presso Ranchero Armada, Yenimahalle/Ankara, Turchia

Quesadilla

Ranchero Armada

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