Hola, girls and boys.
I've been off the radar for a while - too many problems in Venezuela

have to work three times as much to produce 20% of what I used to.
Anyway, I'm currently in Mexico City.... just the place to enjoy a lovely quesadilla.
A quesadilla is a corn tortilla, with cheese in it, folded in half and grilled.
It can also be filled with shredded chicken (and cheese), shredded pork (and cheese), cheese and ham, sausage meat, arrachera (grilled, spiced and chopped flank steak), etc.
I'll stick with cheese!
Then there's the " Gringa" - or "Sincronizada": a whole tortilla below, filled with ham and cheese, and a whole tortilla on top. Grilled. Cut in half. Served on a paper plate in the street, slathered with the most gloriously spicy green or red salsa, and eaten at all hours.
Guacamole (literally, " ground avocado") here is just ground avocado, with salt and lime juice. No tomato, no onion, no herbs, no sliced spring onion - just avocado.
WHY???? Because there are at least 5 different, deliciously spicy sauces available on the side. you might try a green sauce: tomatillos (NOT green tomatoes) mixed with serrano chiles and lime juice. Or Habanero chile with pineapple or guava pulp. Or " Chiles Toreados" ( Burnt Chilli peppers) - whole serrano chiles, grilled with slices of onion. Or a tomato-based chile sauce.
The tortillas, by the way, are made of maize flour. White or yellow corn which has been soaked in slaked lime to remove the tough skin. The Mexicans make a dough with the flour, a little salt and water, then they roll it into little balls and put it into a tortilla press - basically, two round metal plates which squash the dough into a thin round. This is tossed on to a hotplate, cooked for 30 seconds - 1 minute, then set aside. The first day I arrived here, I watched the girls making them. About 100 per minute - unbelievable!
Anyway - hope that answers your questions!
Off to eat some cochinito pibil...
