Quesadilla

The dish

A simple plate, done correctly. Hand-pressed tortilla — your choice of corn (traditional, smaller) or flour (larger, for the heavier fillings) — folded around melted Oaxacan cheese plus the filling you choose: chicken tinga, mushroom rajas, or asada beef. Plated with a small mound of pickled onion and our two house salsas.

Cut in half so the fold is open. Eaten with hands. Two corn tortillas to a plate, or one large flour tortilla.

Why we make it this way

Most quesadillas in Dubai use a single melted cheese type and pre-pressed tortillas. Ours don’t — Oaxacan string cheese (the proper kind, not mozzarella as a substitute) for the pull, and tortillas pressed within twenty minutes of arrival.

House rule

Order it with the asada filling on a Tuesday afternoon. The quesadilla is the dish that pairs with the unlimited-tacos rhythm — a chewable break between the lighter fillings.