#62 – FLOR DE CALABAZA QUESADILLA at MEXICO 2000

For the third year in a row, I’m going to attempt to eat every single item on Time Out New York’s annual 100 Best Dishes list. In no particular order, here’s my take on their Top 100. Let the gluttony continue…

Mexico 2000 is a bodega in the middle of the non-gentrified area of Williamsburg that serves a wealth of tacos, tortas, and quesadillas from the back counter. I never would have stumbled upon it if I wasn’t seeking out a place to try homemade chicharrones last year. Time Out featured fried pork skins on their list last year from Flying Pigs Farm. But the farm was no longer making the crunchy snack and so I looked elsewhere for a taste.

That’s how I came here almost a year ago. An unlikely discovery. So I was pretty surprised (and proud of myself) when Time Out released this year’s list and this hidden little eatery made the cut. I was a year ahead, thank you very much!

It wasn’t those elephantine chicharrones on the list, but rather a less caloric vegetable quesadilla. Flor de calabaza is pumpkin flower and when a Mexican joint offers it as a filling, you know you’ve found authenticity.

It gets even more authentic when the quesadilla doesn’t come out looking like a cheese pancake, but rather an overstuffed crisp taco. The shell was made of a large yellow corn tortilla that is first grilled and then stuffed with the mostly warm toppings.

So while this still works as a cheese sandwich, it’s much more refined and there is no stretchy, pully cheesy mess. The squash is blistered and soft, covered with a snowfall of salty cotija cheese, and a generous spread of crema.

I loved the light crunchiness of the quesadilla which was a change of pace from the usual flat versions. I needed to douse it in one of their salsas (green or red) to bring the flavors out, but it was all fresh and different. And perhaps the biggest and most filling single quesadilla I’ve ever tried. And at the most unlikeliest of places – except I already knew all about it!

Would Mexico 2000’s Flor de Calabaza Quesdailla make my Top 100 of the year? I liked the authentic crunchy exterior and the smoky squash, but it could have used a bit more flavor before the addition of the salsas. 7 out of 10.