Living in Mexico for six months has taught me a lot about food. Mexico is known for cheap, easy, and calorie dense foods. One of my favorites is a spin-off of the quesadilla: the sincronizada. Sincronizadas differ from quesadillas only in the use of two tortillas. Quesadillas sandwich goodies in one folded tortilla while sincronizadas sandwich the goods between two. I prefer to make sincronizadas because it is less work for more food. More food is important to touring cyclists.
The ingredients:
Your imagination is the limit when it comes to filling a quesadilla. I usually select beans and cheese, with a touch of hot sauce for flavor. The cheese is typically queso oaxaca (known as string cheese in the US). This is the cheapest I’ve found for a balanced, calorie-dense meal. It is also very high in protein. If you want, add a slice of tomato.
Other options:
- mushrooms
- flor de calabaza (my favorite quesadilla made from the orange flower of squash plants)
- meat (nearly any kind)
In Oaxaca, Jess substituted home-made chili for the beans earning him a top ten finish for best meals.
Preparation:
For quesadillas, use half the ingredients and fold in half. If the tortilla is stiff, warm until it can be folded without breaking.
Cook:
Fry on a dry skillet until golden brown and the cheese is melted. Use oil if you want.
The final stage?
Feast till full!!!
Tales of Wandering 