Alejandra's Quesadillas are colorful delicacies that stand out like bright purple flowers among the competition of hot dogs and tacos. She takes hunks of purple masa and pounds them into tortillas on her flat-top grill, makes sure it's sizzling just right, then piles it with one of six delicious fillings: chicharrónes, chicken, huitlacoche (corn fungus), chorizo and potatoes, mushrooms or her specialty, flor de calabasas (pumpkin or squash flowers). She adds Monterey Jack cheese and closes the concoction into a steamy pocket. Then you top it with her salsas (verde or roja; the latter is seizure-inducing spicy), pickled cactus and Parmesan cheese. Alejandra hails from Michoacán, but the recipe is Oaxacan, one she adopted, quite simply, because no one else was doing it. You can catch her Fridays, Saturdays and Mondays, 11:30 a.m. to 4 p.m.
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