Quesadillas have been around for many years. For some people there just a different type of food, but for me it signifies our family back in Mexico, and the way in which my Abuelita made them all by hand. It all started back en El Rancho when the corn is picked very carefully. They set the corn in to dry, leaving it hard so that it can be made into cornstarch. Then it would be taken inside to grain. Once it’s all ready to go, my uncles would take the cornstarch home to my Abuelita. My Abuelita would then pick out pumpkin flowers, onions, jalapenos and epazote form her garden outside and cut them. Next My Abuelita would take the cornstarch mix it up with a little bit of water and form it into a circular flat shape made by hand. She would take what she picked out of the garden, some cheese and then stuff it in the middle of the tortilla shaped masa and close up the edges, so it would look like a semi circle. Put it in the (comal)  until it becomes a fully cooked quesadilla. The smell of Quesadillas fill up the house, bringing everyone together so we can eat. We race over to the kitchen and grab one Quesadilla before they’re all gone. A single bite can define a lot of different ingredients that the Quesadilla is made out of. But the flavor of a Quesadilla made back home in Mexico can't be defined anywhere else. 

– Rainie C.

Relationship:  Child of im/migrant Child of im/migrant