Brevity by Dan Thompson for February 28, 2017

Uncle Sam’s Mexican food?

Sigh….

A day without immigrants is a day without quesadillas.

Oh well, que sadilla, sadilla!

I never thought there was a best quesadilla.

Just grin and burrito

Most quesadillas bear no resemblance to the real thing. They are basically a grilled cheese sandwitch, substituting a flour tortilla for white bread, and Monterey jack for cheddar, but in all other respects is cheese between two layers of bread and heated until the cheese melts. The real one, and I got this via the main tortilla factory in Dallas, from their family recipes in northern Mexico, looks more like a taco than a pancake. It uses a corn tortilla (wheat is putting on airs), with a filling of queso blanco, chopped onion, and minced jalapiño, folded over and crisped in just enough oil to prevent sticking. My personal variation uses wild onion, picked from my yard before the first mowing. Remove the root and green leaves, and freeze. They can be chopped later, still frozen, with no tears.