The hand-rolled and heavily-stuffed quesadillas at Oaxacan Quesadilla Cart are a major upgrade from our usual two-ingredient late-night snack. The cart’s owner, Alejandra, has been operating her Echo Park stand for 16 years, and you’ll still find her rolling out long, oval-shaped blue tortillas on her hot griddle every Monday, Friday, and Saturday afternoon. The whole process is muscle memory for her as she stretches out fresh masa and mentally jots down your order simultaneously. Besides the essential Oaxacan quesillo, additional fillings include chicharron stew with onions and salsa roja, huitlacoche (a mushroom grown on corn) cooked with garlic and citrusy epazote leaf, or leafy squash blossoms that really complement the oozing cheese, to name just a few options.
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