Sunday, March 16, 2008

Better than a Quesadilla

Thick, mealy corn tortillas that have been lightly fried to a crunch on the outside, but left soft and chewy the rest of the way through. Easily a half of an inch thick, almost tomale-like in texture, and then the teeth pierce the inner pocket of hot, gooey monterey jack cheese and small cubes of al dente zucchini. The zucchini's crisp exterior complimented the silky, smoothness of the cheese. The many different crunches and chews, as well as the mixtures of the creamy cheese with the salty corn tortilla and the watery zucchini combined into a classic Salvadoran pupusa.

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