I grew up in Santa Ana, California on First and Bristol Street right behind El Toro Meat Market.
A staple in the community, el super offered not only meat, but fresh tortillas, masa, harder-to-find Mexican produce , and—most importantly—a very stocked cheese counter that never failed to bring me great joy.for most meals , but as the star. Quesillo and Panela, especially. Queso Oaxaca is a creamy, semi-hard cheese from the Mexican state of Oaxaca. It resembles string cheese in flavor and texture . Panela, on the other hand, is creamy, dense, and much firmer. It's great for frying or grilling, as the outside will not only hold, but crisp up, while the interior gets nice and melty .
A quesadilla—whether griddled or fried—can be a great companion for many dishes, or dressed up for a full meal.
Best/easilyquickly made in a George Forman Grill or a Panni maker
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