Mexico - One Sandwich - The Joy of Sandwiches (Page 10)

Shrimp fajita; grilled shrimp with peppers and onions.

Egg sandwich; various preparations.

San Diego style; emphasizes fresh ingredients, California burrito with fries is signature.

San Antonio style; some distinctions from Austin, bean and cheese taco is huge here.

Green tomatillo salsa; raw or cooked tomatillos with serrano, cilantro.

Red salsa; various dried or fresh red chiles.

Oaxacan string cheese; stretchy, milky, used for quesadillas.

Mexican manchego; not Spanish manchego, milder cow's milk cheese for melting.

Fresh white cheese; crumbly, mild, used as topping.

Chihuahua cheese; semi-soft melting cheese from Mennonite communities.

Grilling cheese; white, melts smoothly.

Burrito wrapped in a cheese quesadilla instead of plain tortilla.

Folded tortilla with melted cheese; in Mexico City, controversially can be made without cheese despite the name (comes from 'queso').

American-style quesadilla; large flour tortilla folded with cheese and various fillings, often with sour cream, guacamole.

Flour tortilla quesadilla with al pastor and cheese; the 'gringa' indicates flour tortilla usage.

Extra-large quesadilla with multiple fillings.

Fried quesadilla; deep-fried rather than griddled, crispy exterior.

Chicken tinga quesadilla; shredded chicken in chipotle-tomato.

Poblano strip quesadilla; roasted poblano with crema.

Cheese quesadilla; simple melted cheese in tortilla.

Oaxacan string cheese (quesillo) quesadilla; stretchy, milky cheese.

Chicken quesadilla.

Al pastor quesadilla; spit-roasted pork with cheese.

Potato quesadilla; mashed seasoned potatoes.