The Occasional Vegetarian by Elaine Louie

Author:Elaine Louie
Language: eng
Format: epub
Publisher: Hyperion

Mushroom Quesadillas

Adapted from Rosa Mexicano restaurants

Joseph Quintana, the executive chef of Rosa Mexicano Lincoln Center, is Puerto Rican, born in Brooklyn and a graduate of the New York Restaurant School.

So how did he become a chef specializing in Mexican food?

He had a mentor—his brother-in-law Jose Huerta, a sous-chef at P. J. Clarke’s. “At family meals, he taught me how to cook Mexican food,” Mr. Quintana said.

Mr. Quintana has also visited Mexico several times with the Rosa Mexicano management. “In Mexico, on every single corner, there are trucks selling quesadillas—some grilled, some fried,” he said.

Rosa Mexicano restaurants serve quesadillas con huitlacoche (quesadillas with corn fungus), but here Mr. Quintana has adapted the recipe for mushrooms, which are much easier to find. He also suggests adding epazote leaves as an option. “The epazote has a sharp taste, a little like a sharp anise.”

The recipe consists of a sauté of mushrooms and a sprinkle of salt, then filling the quesadillas with the mushrooms, cheese, and epazote and turning them in the griddle until the cheese melts and the tortillas are crisp and golden.

It’s a delectable no-brainer.

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