By Danielle Walsh
We're pretty thrilled with the Mexican restaurants that have been popping up lately, with their sopes and huaraches--not to mention the proliferation of gourmet tacos--and nary a single taco salad (with a crunchy-soggy tortilla bowl) in sight. Right on. But when we found out that Boston chef Michael Schlow of Via Matta and Radius was opening a Mexican restaurant called Barrio Cantina in the space of his old comfort-food joint, Happy's, we were surprised to see a whole section of the menu dedicated to quesadillas. Then we realized it was a brilliant idea.
"Quesadillas are the ultimate snack," Schlow says. "They're fast, they're crispy, they're gooey. They can be so many things. They're just a great vehicle for flavor." Next time we're in Boston, we'll stop by for a 'dilla and a wicked cold beeeah before a Sox game. Till then, we'll be cooking up our own, so we asked Schlow for some pro tips on making the crispiest quesadillas this side of the Charles River.