In Mexico, a quesadilla is simple. Tortilla + Oaxaca cheese + heat. That’s it. No sour cream. No guacamole. No fancy chicken tinga. Pure, gooey integrity.
In America, we go wild. We stuff them with steak, peppers, and three types of cheese. We call it a “gourmet quesadilla.” The Aztecs would be confused. And hungry. And a little impressed.
Tex-Mex cuisine invented the “flour tortilla quesadilla.” Traditional Mexican uses corn. Both are valid. But if you use a flour tortilla, you have to know how to spell it. It’s a rule.
