I’m From Texas and This Is the Best Quesadilla I’ve Ever Had

Highly Recommend: Vaquero Taquero's meatless quesadilla has one Texan extremely excited.

, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy.

Imagine a quesadilla that’s more like a taco with an armor of cracker-crisp golden Oaxaca cheese welded around it. This kind of quesadilla is called a costra de queso, and it’s now the only way I want to eat quesadillas . You can find it atOwners Daniel and Miguel Cobos borrowed the technique from taquerias in Monterrey, Mexico—the two grew up in the Rio Grande Valley, right along the border. Their quesadillas give you both a hard and soft shell taco in one.

No matter which filling you go for, get your order “con todo,” with a tangy, Frank’s Red Hot-esque salsa roja; avocado crema; cilantro; onions; and—because why not?—even more cheese.

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