Quesadilla originated in Mexico during its colonial era and over the years has spread over the world with many wonderful variations. The original Quesadilla had a soft corn tortilla, which was folded and stuffed with stringy Mexican cheese.
A very similar dish is the ‘sincronizada’ ('synchronised' in Spanish) which has meat and cheese sandwiched between two tortillas and cut into wedges, when serving. Sincronizada and Quesadilla are two different dishes, but most Mexican restaurants today serve sincronizada as a quesadilla and so do we. :)
Quesadilla has undergone various metamorphosis, as it spread from Mexico- wheat tortillas in the United States and potato pancake (lefse) in Scandinavia are quite common variations.
Like all other dishes in our menu- we too have given the humble tortilla an Indian twist. The gluten-free tortilla is made of nine whole grains and millets, namely Foxtail Millet, Proso Millet, Finger Millet, Pearl Millet, Amaranth, Yellow Sorghum, Barnyard millet, Little Millet and Red Sorghum. While the filling is a spiced up mixture of five sprouted pulses: Bengal gram, cowpea, black pea, yellow pea and green gram.
This one quesadilla provides a wholesome, gluten-free, vegan meal and will make any quesadilla proud.