In this episode of One Bite Life, we continue exploring the Plaza Garibaldi night market in the La Cruz neighborhood of Querétaro. Known for its lively atmosphere and diverse offerings, in addition to delicious food, one can find a variety of products such as handicrafts, textiles, jewelry, artwork, and traditional Mexican souvenirs. Local artisans often display their handcrafted goods, offering a chance to support the local economy and find unique, one-of-a-kind items.
The ambiance of Plaza Garibaldi is often enhanced by live music performances, including mariachi bands or local musicians. The music adds an extra layer of charm to the market, making it a great place to immerse yourself in Mexican food, culture and entertainment.
A popular food option at the night market is the Carne Asada Quesadilla. While it is challenging to trace the exact origins of this specific dish, the Carne Asada Quesadilla is intertwined with a variety of culinary traditions in Mexico. Carne Asada, meaning “grilled meat” in Spanish, can be traced back to the vaqueros (cowboys) of northern Mexico, who would grill meat over an open fire while working on ranches.
Quesadillas, on the other hand, have a long history in Mexican cuisine. The word “quesadilla” derives from the Spanish word “queso,” meaning cheese. Traditionally, quesadillas consist of tortillas filled with cheese and cooked until the cheese melts.
The combination of Carne Asada and Quesadilla likely emerged as a fusion of these two culinary traditions. By incorporating grilled marinated steak into a Quesadilla, a new flavorful dish was created, combining the smoky, charred flavors of the grilled meat with the melted cheese and warm tortilla.
Over time, the Carne Asada Quesadilla gained popularity, not only in Mexico but also in Mexican-American communities and beyond. Its savory and satisfying flavors, along with the versatility of toppings and accompaniments, have made it a favorite street food, restaurant dish, and homemade meal.
Recipe: Carne Asada Quesadillas
Ingredients:
- 1 pound (450 grams) flank steak or skirt steak
- 1/4 cup lime juice
- 1/4 cup orange juice
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 4 large flour tortillas
- 2 cups shredded cheese (such as Monterey Jack or cheddar)
- Optional toppings: salsa, guacamole, sour cream, chopped cilantro, diced onions, etc.
Instructions:
- In a bowl, combine lime juice, orange juice, minced garlic, soy sauce, cumin, chili powder, salt, and pepper to make the marinade.
- Place the flank steak or skirt steak in a zip-top bag or a shallow dish. Pour the marinade over the steak, making sure it is well coated. Marinate the steak in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.
- Preheat a grill or grill pan over medium-high heat.
- Remove the steak from the marinade and discard the excess marinade. Grill the steak for about 4-6 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the grill and let it rest for a few minutes. Then, thinly slice the steak against the grain.
- Heat a large skillet or griddle over medium heat.
- Place a flour tortilla on the skillet and sprinkle about 1/2 cup of shredded cheese evenly over half of the tortilla.
- Arrange a portion of the sliced carne asada on top of the cheese. Fold the tortilla over to cover the filling, creating a half-moon shape.
- Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.
- Repeat the process with the remaining tortillas and filling ingredients.
- Once cooked, remove the quesadillas from the skillet and let them cool slightly before cutting them into wedges.
- Serve the carne asada quesadillas with your favorite toppings such as salsa, guacamole, sour cream, chopped cilantro, or diced onions.
Enjoy your flavorful Carne Asada Quesadillas as a satisfying meal or as a crowd-pleasing appetizer!
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