Part 3/8:
Tequesquite, described as similar to baking soda but enriched with other minerals, serves as a natural leavener. This ingredient not only influences the texture by helping the quesadillas puff up during frying, but also highlights the intricate layers of culinary traditions that unite in this dish.
Two Approaches to Quesadilla Preparation
The cooking demonstration presents two distinct methods for crafting quesadillas. Professor Albala opts for the traditional approach, starting with whole kernels of corn and using a mortar and pestle to produce his masa. In contrast, the host chooses a more accessible method, using masa harina—a pre-ground corn flour that many home cooks might prefer for convenience.