Part 2/8:
In this episode of “Tasting History,” the host was thrilled to collaborate with Professor Ken Albala, a distinguished food historian and author of multiple food history books. Professor Albala's recent work includes a video series titled "Cooking Across the Ages," where he explores historical cooking practices. His insights bring depth to the understanding of quesadillas.
According to Professor Albala’s recipe for sifted quesadillas, the process begins with cooking corn, grinding it, and sifting the resulting dough to create a smooth masa. The addition of melted lard, salt, and tequesquite—an ingredient that may be unfamiliar to many—elevates the dough's workability, resulting in a fluffier texture when cooked.