This quesadilla was ricissimo. Jamón, avocado, and quesillo created a luxurious mouthfeel that balanced the slight crunchy-acidic nature of the salsa de nopal.
The salsa consisted of nopal (cactus), tomato, onion, cilantro, and lime juice. Cactus is reminiscent of green beans in terms of flavor and texture.
Oaxaca is famous for its quesillo, which is a stringy, semi-soft cheese that has a flavor similar to Monterey Jack. Aurea deconstructed her ball of cheese to have it ready for future quesadillas.
We left for Puebla in the afternoon and arrived in the evening at the Colonial Hotel after a 5 hour drive. This hotel had beautiful stone walls, vaulted ceilings, and lots of talavera (Puebla's iconic blue and white tile).
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