Quesadilla
The quesadilla was first discovered in Mexico in the late 1500’s. The corn tortilla was originally discovered and created by the Native Americans (123 Long). In the 1500’s and early 1600’s the Spanish added to the quesadilla by putting pork, beef, chicken, and other ingredients into the corn tortilla. In most regions, especially the central region of Mexico, a quesadilla is a circle of uncooked corn masa folded in half and filled with cheese, then warmed up until the cheese has melted. However, variations include the use of wheat flour tortillas, especially in the northeast part of Mexico, which are more like cheese tacos found in the United States (“Mexican Food”). Wheat dough is used in place of corn masa in pastes, a preparation typical of the Mexican city of Pachuca, Hidalgo. El Salvador also has its version of the quesadilla. Unlike its Mexican counterpart, the Salvadoran quesadilla is a dense bread dessert that is usually eaten with coffee. The ingredients include flour, milk, eggs, butter, sour cream, sugar, and Parmesan cheese (62 Pilcher). The ingredients are mixed to create a batter and then baked in a shallow pan in the oven for about 30 minutes. This type of quesadilla is also common in Guatemala and southern Mexico states like Chiapas and Oaxaca. (48 Long). The sincronizada is a tortilla dish frequently confused with quesadillas by tourists because it is what is typically called a quesadilla in most Mexican restaurants outside of Mexico. Sincronizadas are made with a flour tortilla covered with cheese and then covered with another flour tortilla. And usually other ingredients like roasted beef, ham, or chorizo are used, just like in regular quesadillas. The early natives of Mexico did not have ovens, instead they heated food over and open fire, using cast iron skillets and ceramic ware. Another method was steaming (38 Pilcher). They would suspend meat wrapped in cactus or banana leaves, over boiling water in a deep pit. Frying was also a popular