We're the taco truck town, so why not a quesadilla cart? Every day, usually between the hours of 10 a.m. and 6 p.m., a very nice woman stands behind her cart on Echo Park Avenue, just north of Sunset, where she makes blue corn tortillas by hand, stuffs them full of Monterey jack cheese and the filling of your choice, then presses them down onto a heated, flat top until the contents become warm and gooey. She usually has standard items like chicken, beef and wonderfully soft potato, but will often have more interesting offerings as well, like chicharron, squash blossom and huitlacoche (corn fungus — an inconvenience to most farmers in the U.S., but a much-loved ingredient in Mexico). At the front of this real-estate-maximizing cart, you'll also find jars filled with two kinds of salsas, Cotija cheese and even cactus salad. The price for these blue semicircles of melted cheese splendor? A mere three dollars each. Also, if you're lucky, you might notice a churro truck parked just down the street. 1246 Echo Park Ave., L.A.

—Noah Galuten

LA Weekly