salsaOaxaca cheesequesadilla

Quesadillas at the Mexico City Fair

The last time I was at the Mexico City Chapultepec Fair was 20 years ago, with my high school friends. Going back last weekend with my own growing monsters, confirmed that it is not an ordinary Fair experience, ever, regardless of one’s age.

Yes, you find the balloons, with a mix of Mexican and American characters, right at the main entrance.

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You will always find Mrs. Bird Lady, somber as can be, with her clairvoyant birds. As soon as she looks you up and down, she knows which of her birds can tell your future more accurately. Maybe…

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For 20 pesos, the cute little bird steps out of the wooden cage, fully concentrated, knowing you think it holds the surprises of your future in its beak.

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It elegantly chooses the three cards that will reveal it to you.

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After being completely clueless with the shocking differences from what the three cards said, you go in for the rides.

And wow man, does that Fair have rides. From beastly roller coasters…

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To the dizzying Nao de China. History tells us that the Naos were really Galleons from the Philippines, that traveled the Manila-Acapulco trade route since the XVI century, bringing so many ingredients into Mexico’s kitchens. But who knows why the name has been popularly changed, for centuries now, to the Nao from China. I guess it sounds more exotic.

Oh well, the monsters couldn’t care less about the accurate food history, all they wanted to do was ride that boat again and again.

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As well as that crazy ride that goes up and down, which I refused to ride.

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There’s my oldest monster, happy with two of his cousins, after dozens of  rides.

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And there is absolutely no Mexican Fair without a Mexican clown. I took a FLIP video, so you can get into the mood.

I had to stop there. If you know Spanish, you heard the clown inviting kids to come up the stage. Some of mine wanted to try. Nope. They didn’t get a turn.

But what is most amazing about the Fair, is the amount and diversity of finger licking foods to be found.

Say, even before you walk in, there is Mr. Cotton Candy Man.

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That was some light, fluffy, spongy and delicious cotton candy, we ate first, before anything else.

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There are countless stands selling Mexican style hamburgers and hot dogs, which do drive me crazy. In such a good way.

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Garnished with raw or cooked onion, tomatoes and Jalapeños. Topped with ketchup and mustard until you say stop. As well as melted – until crisp – Cheddar cheese and crispy bacon, if you like.

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There are exotically flavored popsicles: Jamaica flowers, Horchata, Tamarind, Mango with Chile, Pecans, Strawberries and Cream, Zapote, Mamey, Coconut, Tangerine, amongst some… And they can all be drizzled with a healthy dose of Chamoy on top.

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There is a grand place to find all sorts of candies…

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…that tend to be spiced up, with different levels of heat. Not for the faint-hearted.

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As well as different kinds of crunchy snacks like potato chips and chicharrones, which MUST be squirted with Chile sauce, freshly squeezed lime juice and salt. Really, they MUST.

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Popcorn freshly popped, MUST also be squirted with a chile sauce.

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There are taco and torta stands.

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The best torta, this time, was the Torta de Pastor.

Mr. Torta de Pastor was kindly showing me how he prepared the Torta that was about to be all mine. He takes a telera -Mexican style French baguette – and heats it on the grill. He places juicy thin layers of that carne in adobo he is slicing below, crunchy onion and savory cilantro.

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Then you can add the salsa of your choice, from many that he lets you choose from.

You know you want to take a bite into it. I should have taken a FLIP video of that, but I was too eager to sink my teeth into it. Sorry.

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There were also Tlayudas. 

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Tlayudas are very large, thin, toasted and crisp corn tortillas. Here they were covered with refried beans, seasoned cactus paddles, shredded aged cheese, onion, cilantro and topped with both, a red and a green sauce.

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You will also find Nachos. Always. But that is Always, a no thank you from me. Not Here, not There, no Nachos for me Anywhere.

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But the best, by far, were the quesadillas. Freshly made.

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There are countless fillings for you to choose from. Right there, on the spot: seasoned cactus paddles, huitlacoche or mushrooms, chicken Tinga, shredded beef, potato and chorizo

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But my favorites are quesadillas with Squash Blossoms, Poblano Chile and Oaxaca cheese.

I like them so, I featured them in last year’s session at the Mexican Cultural Institute focused on Mexican Street Foods.

There are many ways that you can make them. You can make the corn dough from scratch, which is simple these days. Flatten in a tortilla press, add the filling and fry. As below.

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Or you can use pre-made corn tortillas, add the filling, heat on a comal or griddle until the cheese melts, and if you want until it crisps a little too.

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Whichever way you decide to make them, with fresh corn masa or already cooked tortillas, the wholesome and tasty filling full of personality is bound to make you happy. I am sure the clairvoyant bird would agree…

Squash Blossom Quesadillas

Quesadillas de Flor de Calabaza

Recipe Yield

12 quesadillas

Cooking time

1 hour 30 minutes

Rate this recipe

4.50 from 4 votes


  • 2 poblano chiles charred, peeled, seeded and diced
  • 1 tablespoon unsalted butter
  • 1 tablespoon safflower or corn oil
  • 1/4 cup white onion chopped
  • 1 teaspoon garlic finely chopped
  • 12 ounces fresh squash blossoms rinsed, dried and chopped (about 8 cups)
  • 1 teaspoon kosher or sea salt or to taste
  • 8 ounces Oaxaca or mozzarella cheese shredded
  • 2 cups instant Maseca corn masa flour if making fresh masa tortillas, or substitute 1 package store-bought corn tortillas
  • 1 3/4 cups water for the masa, if making fresh masa tortillas

To Prepare

To Prepare Filling:

  • Place the poblano chiles on a tray under the broiler, directly on the grill, or directly on the open flame or on a comal or skillet set over medium heat. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes, until they are charred and blistered all over. Transfer them to a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Working under a thin stream of cold water, peel off their skin; make a slit down the sides to remove and discard the seeds and veins, then remove and discard the stem. Cut them into 1/2-inch-wide strips or squares.
  • Add butter and oil in a medium sauté pan over medium heat. When the butter is bubbling, add the onion and garlic and cook until softened and fragrant, for about 3 to 4 minutes. Add the prepared poblano chiles, then the squash blossoms and salt. Cook for about 5 minutes, stirring often, until the blossoms exude their juices and the mixture begins to dry out. Remove from the heat.

If Using Fresh Corn Masa:

  • Mix Maseca or instant corn dough masa with the water and knead for a few minutes until soft. Make 1-inch balls and flatten between plastic rounds on a tortilla press.
  • Place 1 tablespoon of the cheese and 2 tablespoons of the filling at the center of the dough disk and, leaving it on the plastic round of the tortilla press, fold it over and press to seal the edges. Repeat to form the rest of the quesadillas, using all the dough and filling.
  • In a deep and large skillet, add enough oil so that it’s at least ¾-inch deep; heat over medium heat. Once the oil is hot, about 3 to 4 minutes later, add a few quesadillas at a time to the hot oil, making sure not to crowd the skillet. Cook for 2 to 4 minutes per side, or until golden brown and crisp. Transfer, with a slotted spoon, to a paper towel-lined platter to drain. Serve hot, with the salsa of your choice.

If Using Store-Bought Tortillas:

  • If using pre-made corn tortillas, add the cheese and filling to the center of the tortilla. Place on an already hot comal, griddle or skillet, and let them cook until the cheese has melted and the tortilla has begun to lightly crisp, about 2 to 3 minutes per side.


18comments inQuesadillas at the Mexico City Fair

  1. Maggie

    May 19

    They all look good .

  2. Kloe Ortiz

    May 16

    I love your food every time I see your shows I copy every recipe down and my family loves it so much:)

    1. Pati

      May 18

      So happy to hear you are cooking the recipes, Kloe!

  3. Irma

    Mar 29

    Me encantan sus recetas. Una manera muy practica de cocinar autentica comida mexicana. Soy del mero Norte de Mexico (Actualmente vivo en U.S. ) donde este tipo de comida no es comun. Y realmente disfruto estas nuevas recetas .

    Gracias por compartir sus deliciosos secretos !!!

    1. Pati

      Mar 29

      Gracias por escribirme, Irma!

  4. Lois

    May 19

    I am trying to find a recipe for a soft fluffy taco. (w/chicken). Can you help me? Lois

  5. Michèle Lemay

    Feb 21

    Hola Pati,
    De regreso leyendo tus aventuras y todas tus curiosidades…seguro no has de dormir pensando en qué vas a cocinar al día siguiente! Eres un grán ejemplo a seguir, te admiro y me encanta tu blog…bueno y tu cocina qué más se puede decir! Estoy esperando tu libro, cómo vas?
    Muchos saludos a la familia Jinich desde Vancouver, Canadá!

  6. diamindave

    Jul 18

    The quesadillas sound great, will make them soon. Can you please post a recipe for al pastor. I have tried several that i found online and they were all disappointing. Thanks!

    1. Pati Jinich

      Jul 21

      I love these as well! I promise I will try to post something very soon.

  7. matty cuevas

    Jul 08

    se ven deliciosas, voy a prepararlas para mi familia estoy segura que les van a encantar, no conosco el df pero si se que su cocina es rica en variedad, y sabor

  8. Kathern Moulds

    Oct 10

    Thanks a good deal! I truly enjoyed reading this.Looking through these posts and the information you’ve provided I can appreciate that I still have a lot of things to learn. I will keep reading and keep re-visiting.

  9. vanessa delgado

    Jul 16

    The pictures of chapultepec brought back memories of a long summer vacation at my Aunt’s when I was a teenager.

  10. Moni

    Jun 02

    ¡Me encanta este post! Capturaste exactamente el recuerdo de un día libre con mi papá. Todavía, hasta el día de hoy, siempre que vamos de vacaciones a México, mi hermano y yo vamos con papi ya sea a Chapultepec, o (a pesar de decir que es ateo), a la Villa de Guadalupe. Invariablemente, papi nos invita unas quesadillas, y nosotros insistimos en que un pajarito nos lea la suerte. 🙂

    1. Pati Jinich

      Jun 04

      Qué bueno que te gustó! Ah que me falta hacer uno de la Villa de Guadalupe….

  11. Daniel

    Jun 01

    Muy padre! Hasta cuando llevas a los ninos a la feria resulta que estas haciendo research para tu blog!!!

  12. Jennifer Leal

    May 31

    What a beautiful time you and your family had there. I would love to go to Mexico City some time to experience all that there is to offer. I have only been to 4 border towns and one fancy restaurant. Nothing like being in deeper in the country in a bigger city. For now I live vicariously through you!
    Those quesadillas look muy sobresa! I am sure I just botched my Spanish! :o)
    When you have a chance post a recipe for flour tortillas. You know the good fattening kind? HE HE :o)

    1. Pati Jinich

      Jun 01

      Hi Jennifer!
      You have to visit Mexico City… its spectacular, including the food! Yes, I will get to your flour tortillas soon, soon, soon…. ; )

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