Happy New Year from US.

Come fill your bellies in the New Year!

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FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

Original Mexican Quesadilla

In the central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, and then filled. They are typically filled with Oaxaca cheese (queso Oaxaca), a stringy Mexican cheese made by the pasta filata (stretched-curd) method. The quesadilla is then cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil. Often the quesadillas are served with green or red salsa, and guacamole. While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to, or even substituting for, the cheese. These can include cooked vegetables, such as potatoes with chorizo, squash blossoms, huitlacoche, and different types of cooked meat, such as chicharron, tinga made of chicken or beef, or cooked pork. In some places, quesadillas are also topped with other ingredients, in addition to the fillings they already have. Avocado or guacamole, chopped onion, tomato, serrano chiles, and cilantro are the most common. Salsas may also be added as a topping.

Mexican quesadillas are traditionally cooked on a comal, which is also used to prepare tortillas. As a variation, the quesadillas can be fried in oil to make quesadillas fritas. The main difference is that, while the traditional ones are prepared by filling the partially cooked tortillas, then cooked until the cheese melts, the fried ones are prepared like a pastry, preparing the uncooked masa in small circles, then topping with the filling and finally folding the quesadilla to form the pastry. It is then immersed into hot oil until the exterior looks golden and crispy.

Other variations include the use of wheat flour tortillas instead, especially in Northern Mexico. Wheat dough is most commonly used in place of corn masa. In this case, the flour tortilla is prepared, folded and filled with cheese (mainly Chihuahua cheese or queso menonita, a local cheese made by the Mennonites). The way of preparation is exactly the same as the corn variety.

While quesadillas in most of Mexico come with cheese, the quesadilla culture is different in Mexico City, where they do not automatically come with cheese unless you ask for it. This cultural trend can't be traced back to a single origin.

Sometimes, cheese and ham are sandwiched between two flour tortillas, then cut into wedges to serve what is commonly known as a sincronizada (Spanish for "synchronized") in Mexico. Despite appearing almost the same as a quesadilla, it is considered a completely different dish. Tourists frequently confuse the sincronizada with the quesadilla because it is typically called a quesadilla in most Mexican restaurants outside of Mexico.

Read more, here.

Visit our website for our locations and menu.

FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

Jose Feliciano - Feliz Navidad (I Wanna Wish You A Merry Christmas) [HD]

Visit our website for our locations and menu.

FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

Jarritos - The Journey (English)

Though our stories may have different chapters, they are all bound together by the desire for a better life.

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FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

What are you, Quesadilla?

A quesadilla (/ˌkeɪsəˈdiːjə/; Spanish: [kesaˈðiʝa] (listen); Mexican diminutive of quesada) is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla.

A full quesadilla is made with two tortillas that hold a layer of cheese between them. A half is a single tortilla that has been filled with cheese and folded into a half-moon shape.

Read more, here.

Visit our website for our locations and menu.

FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

$4 Quesadilla Vs. $20 Quesadilla

Visit our website for our locations and menu.

FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

Enchiladas : Varieties, Fillings, Toppings & Garnishes

In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. Various adjectives may be used to describe the recipe content or origin, e.g. enchilada tapatia would be a recipe from Jalisco.

Varieties include:

• Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, meat, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base.
• Enchiladas con mole, instead of chili sauce, are served with mole, and are also known as enmoladas.
• Enchiladas placera are Michoacán plaza-style, made with vegetables and poultry.
• Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese.
• Enchiladas potosinas originate from San Luis Potosi, Mexico, and are made with cheese-filled, chili-spiced masa.
• Enchiladas San Miguel are San Miguel de Allende-style enchiladas flavored with guajillo chilies by searing the flavor into the tortillas in a frying pan.
• Enchiladas suizas (Swiss-style) are topped with a milk- or cream-based white sauce such as béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.
• Enfrijoladas are topped with refried beans rather than chili sauce; their name comes from frijol, meaning "bean".
• Entomatadas are made with tomato sauce instead of chili sauce.
• Enchiladas montadas (stacked enchiladas) are a New Mexico variation in which corn tortillas are fried flat until softened (but not tough) then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling. The stack is often topped (montada) with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish.
• Enchiladas verdes are sauced with salsa verde and typically made with white corn tortillas, filled with poached chicken breasts and topped with queso fresco.
• Enjococadas are baked corn tortillas covered in jocoque and filled with queso panela and chile poblano.

Fillings, Toppings & Garnishes:

Fillings include meat (e.g. beef, poultry, pork, seafood) or cheese, potatoes, vegetables, beans, tofu, and any combination thereof. Enchiladas are commonly topped or garnished with cheese, sour cream, lettuce, olives, chopped onions, chili peppers, sliced avocado, and salsa, or fresh cilantro.

Read more, here.

Visit our website for our locations and menu.

FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

Where Did Enchiladas Start?

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. (Note that the native Nahuatl name for the flat corn bread used was tlaxcalli; the Spanish gave it the name tortilla.) The Nahuatl word for enchilada is chīllapītzalli [t͡ʃiːlːapiːˈt͡salːi], which is formed of the Nahuatl word for "chili", chīlli [ˈt͡ʃiːlːi] and the Nahuatl word for "flute", tlapītzalli.  In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1831, and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845.

Mexican cooking authority Diana Kennedy cites an early reference from an American traveler from 1883 who remarked, "Enchiladas, a greasy tortilla sandwich containing chiles and a number of other uninviting looking compounds and other nasty messes, are sold everywhere, filling the air with a pungent, nauseous smell." Kennedy goes on to heartily disagree with that characterization, likely brought on by culture shock. Another early English-language mention is found in the California Mexican-Spanish Cookbook (1914) by Bertha Haffner Ginger.

Read more, here.

Visit our website for our locations and menu.

FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

4 Levels of Tamales: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels - amateur Onika, home cook Daniel, and professional chef Saul Montiel from Rooftop Cantina - to make us a some piping hot tamales. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way to add some scientific context to the results. Which tamales can compare to your favorite?

Visit our website for our locations and menu.

FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph

What is an Enchilada?

An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.

The Royal Spanish Academy defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. Enchilada is the past participle of Spanish enchilar, "to add chili pepper to"; literally, "to season (or decorate) with chili".

The idiomatic American English phrase "the whole enchilada" means "the whole thing".

Read more, here.

Visit our website for our locations and menu.

FAIRFIELD

3334 N. Texas Street, Suite B

Fairfield, CA 94533

707-428-1496/ph

VACAVILLE

2040 Harbison Drive, Suite F

Vacaville, CA 95688

707-447-1120/ph