I might have discovered the world's best quesadilla at the un-aptly named House of Pies here in Los Feliz.
This sounds cliche and has probably been used before on this sight, but the flavors and tastes and textures are like a party in my mouth. Or should I say, a fiesta in my mouth.
The ingredients are simple: tortilla shell, cheese, steak with carne asada, green peppers, tomato in a pico de gallo-esque form, and avocados. But they use the right amounts of each ingredient, with the piping hot pico de gallo adding a juicy element to go along with the crispiness of the tortilla, the soft warmness of the cheese, the rough yet tender steak, and the ever amazing mush that fresh avocados give. The House of Pies isn't afraid to load this up either. This is a stuffed quesadilla, unlike anything you would see at Taco Bell, and the cheese does that thing cheese does whenever you have the right amount at the right melty temperature.
Its big. Its juicy. It warms my tongue and drips down my lips. It invites me to open my mouth wide as I savor every succulent crevice. My fingers are wet from its juices as I explore, trying to find the best way to dive in. When I close my eyes I yearn for it and I daydream, wishing I had more, right here, right now.
Mmm. Zesty.
This sounds cliche and has probably been used before on this sight, but the flavors and tastes and textures are like a party in my mouth. Or should I say, a fiesta in my mouth.
The ingredients are simple: tortilla shell, cheese, steak with carne asada, green peppers, tomato in a pico de gallo-esque form, and avocados. But they use the right amounts of each ingredient, with the piping hot pico de gallo adding a juicy element to go along with the crispiness of the tortilla, the soft warmness of the cheese, the rough yet tender steak, and the ever amazing mush that fresh avocados give. The House of Pies isn't afraid to load this up either. This is a stuffed quesadilla, unlike anything you would see at Taco Bell, and the cheese does that thing cheese does whenever you have the right amount at the right melty temperature.
Its big. Its juicy. It warms my tongue and drips down my lips. It invites me to open my mouth wide as I savor every succulent crevice. My fingers are wet from its juices as I explore, trying to find the best way to dive in. When I close my eyes I yearn for it and I daydream, wishing I had more, right here, right now.
Mmm. Zesty.
Labels: House of Pies, quesadillas
posted by Jon || 3 Comments
Not that I care too much for $1 off margaritas. I do however deeply care for 1/2 off appetizers. I only took two photos because Grace and I ate most of our food before I remembered to take pictures.
I should add that this happy hour was a Z-Tejas. Grace and I both realized that we had thought this place was strictly southwestern Tex-Mex despite many visits before, but only now did we notice that Z-Tejas is in fact "A new American restaurant" as they call themselves, and only portions of their menu resemble traditional Tex-Mex establishments. Above you will see some standard quesadillas. They were okay, nothing special. The 1/2 off makes them worthwhile though. I had better quesadillas a few days later on set for one of the commercials I was working on. I didn't take a picture of that though because I was too busy wolfing them down. And conversely, that is why I have pictures of these quesadillas, because they were just okay.
Now these, these were great. And at 1/2 off, we ordered a second one (which also explains why I have a picture of them) They are, "Grilled Shrimp & Guacamole Tostada Bites: Herb-and-pumpkin-seed tostada rounds, topped with pesto-grilled shrimp, fresh guacamole and a dash of chipotle."
They were pretty awesome, and rather spicy, which made them even better. The crunchyness of the tostada with the softer grilled shrimp proved to be a winning combination. Add some guacamole, and it truely felt like a fiesta in my mouth. Texture is important friends. Texture is important.
I think we as foodasauruses should also make lists of tips for our readers to maximize their foodivore ways. Obviously, one of them should be to attend happy hours and get 1/2 off appetizers. I think our readers would benefit.
I should add that this happy hour was a Z-Tejas. Grace and I both realized that we had thought this place was strictly southwestern Tex-Mex despite many visits before, but only now did we notice that Z-Tejas is in fact "A new American restaurant" as they call themselves, and only portions of their menu resemble traditional Tex-Mex establishments. Above you will see some standard quesadillas. They were okay, nothing special. The 1/2 off makes them worthwhile though. I had better quesadillas a few days later on set for one of the commercials I was working on. I didn't take a picture of that though because I was too busy wolfing them down. And conversely, that is why I have pictures of these quesadillas, because they were just okay.
Now these, these were great. And at 1/2 off, we ordered a second one (which also explains why I have a picture of them) They are, "Grilled Shrimp & Guacamole Tostada Bites: Herb-and-pumpkin-seed tostada rounds, topped with pesto-grilled shrimp, fresh guacamole and a dash of chipotle."
They were pretty awesome, and rather spicy, which made them even better. The crunchyness of the tostada with the softer grilled shrimp proved to be a winning combination. Add some guacamole, and it truely felt like a fiesta in my mouth. Texture is important friends. Texture is important.
I think we as foodasauruses should also make lists of tips for our readers to maximize their foodivore ways. Obviously, one of them should be to attend happy hours and get 1/2 off appetizers. I think our readers would benefit.
Labels: quesadillas, Tex Mex, texture
posted by Jon || 2 Comments