Part 1/8:
The Rich History of Quesadillas: A Culinary Fusion
Growing up in Arizona and now residing in southern California, one's palate is no stranger to Mexican cuisine, particularly the beloved quesadilla. Often perceived as a simple dish made of cheese and tortilla, the quesadilla offers a fascinating study in the confluence of pre-Columbian and post-Columbian culinary traditions.
Today’s exploration of quesadillas draws from a recipe dating back to 1831 from the book "El Cosinero Mejicano," and sheds light on the essential pre-Columbian ingredient: corn tortillas. This article delves into the recipe, its historical context, and the transformations of this iconic dish over the centuries.