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The '''quesadilla sincronizada''' ({{IPA-es|kesaˈðiʝa siŋkɾoniˈsaða}}, "synchronized quesadilla") is a flour [[tortilla]]-based [[sandwich]]<ref name="Elena">Maria Elena Cuervo-Lorens, (1989) «Maria Elena's Mexican Cuisine: Authentic Mexican Dishes Made Easy», pp:146</ref> made by placing ham,<ref>{{cite web|url=http://www.mexican-authentic-recipes.com/antojitos-sincronizada.html|title=Sincronizadas – Receta Auténtica Mexicana}}</ref> vegetables (like tomatoes, onion, etc.) and a portion of [[Oaxaca cheese]] (or any type of cheese) between two flour tortillas.<ref>{{cite news|title=Is it a Quesadilla or a Sincronizada? How to tell, in theory | url=http://www.houstonpress.com/restaurants/is-it-a-quesadilla-or-a-sincronizada-how-to-tell-in-theory-6429966 | date=10 Mar 2014 | access-date=24 Apr 2017}}</ref> They are then grilled or even lightly fried until the cheese melts and the tortillas become crispy, cut into halves or wedges and served, usually with [[salsa (sauce)|salsa]] and [[pico de gallo]], avocado or [[guacamole]] on top and other toppings or condi, some quesadillas or sincronizadas may include chicken fajita meat. Fajita meat is not traditionally used in Mexico, as fajitas are dish, and not a Mexican one. In fact, the name "fajitas" is virtually unknown in Southern Mexico as a dish, although there are somewhat similar [[alambre]] dishes enjoyed throughout Mexico.
The '''quesadilla sincronizada''' ({{IPA-es|kesaˈðiʝa siŋkɾoniˈsaða}}, "synchronized quesadilla") is a flour [[tortilla]]-based [[sandwich]]<ref name="Elena">Maria Elena Cuervo-Lorens, (1989) «Maria Elena's Mexican Cuisine: Authentic Mexican Dishes Made Easy», pp:146</ref> made by placing ham,<ref>{{cite web|url=http://www.mexican-authentic-recipes.com/antojitos-sincronizada.html|title=Sincronizadas – Receta Auténtica Mexicana}}</ref> vegetables (like tomatoes, onion, etc.) and a portion of [[Oaxaca cheese]] (or any type of cheese) between two flour tortillas.<ref>{{cite news|title=Is it a Quesadilla or a Sincronizada? How to tell, in theory | url=http://www.houstonpress.com/restaurants/is-it-a-quesadilla-or-a-sincronizada-how-to-tell-in-theory-6429966 | date=10 Mar 2014 | access-date=24 Apr 2017}}</ref> They are then grilled or even lightly fried until the cheese melts and the tortillas become crispy, cut into halves or wedges and served, usually with [[salsa (sauce)|salsa]] and [[pico de gallo]], avocado or [[guacamole]] on top.


They are frequently confused with plain [[quesadilla]]s, due to their resemblance to "quesadillas" sold in Mexico <ref name=Salud>{{cite book|url=https://books.google.com/books?id=Nz7mNkLwaOQC&q=sincronizada&pg=PA246|title=Salud y sazón: 200 deliciosas recetas de la cocina de mamá : todas bajas en grasa, sal y colesterol!|publisher=Rodale|year=1998|access-date=2011-03-11|author=Raichlen, Steven|page=246|isbn=978-0-87596-474-4|language=es}}</ref> (U.S. quesadillas are usually made with flour tortillas rather than molded from [[masa]] in the [[Mexican cuisine|Mexican]] style). Note however that despite the fact that it looks almost the same as a quesadilla, it is considered{{Who|date=August 2011}} a separate dish. The main difference between the real quesadilla and the sincronizadas is the obligatory inclusion of [[ham]] in the dish and the main ingredient used to make the tortilla ([[wheat flour]] instead of corn flour, [[masa harina]]).<ref>Luis Peinado, Marilyn Peinado (1992), «Bienvenidos to our kitchen: authentic Mexican cooking», Pelican Publishing Company, pp:66</ref> A quesadilla is made of a single folded and filled flour tortilla, while the sincronizada is prepared like a sandwich.
They are frequently confused with plain [[quesadilla]]s, due to their resemblance to "quesadillas" sold in Mexico <ref name=Salud>{{cite book|url=https://books.google.com/books?id=Nz7mNkLwaOQC&q=sincronizada&pg=PA246|title=Salud y sazón: 200 deliciosas recetas de la cocina de mamá : todas bajas en grasa, sal y colesterol!|publisher=Rodale|year=1998|access-date=2011-03-11|author=Raichlen, Steven|page=246|isbn=978-0-87596-474-4|language=es}}</ref> (U.S. quesadillas are usually made with flour tortillas rather than molded from [[masa]] in the [[Mexican cuisine|Mexican]] style). Note however that despite the fact that it looks almost the same as a quesadilla, it is considered{{Who|date=August 2011}} a separate dish. The main difference between the real quesadilla and the sincronizadas is the obligatory inclusion of [[ham]] in the dish and the main ingredient used to make the tortilla ([[wheat flour]] instead of corn flour, [[masa harina]]).<ref>Luis Peinado, Marilyn Peinado (1992), «Bienvenidos to our kitchen: authentic Mexican cooking», Pelican Publishing Company, pp:66</ref> A quesadilla is made of a single folded and filled flour tortilla, while the sincronizada is prepared like a sandwich.
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Ingredients could vary between Oaxaca cheese, [[Manchego|Manchego cheese]] and different types of ham. The sincronizada is sometimes consumed alone, but in most regions of Mexico it is common to add a regional [[sour cream]], [[Salsa (sauce)|salsa]] or [[guacamole]] as topping to make a richer flavor. cheese, beef [[fajita]] meat and [[avocado]] and [[Monterey Jack]] cheese instead of the traditional Oaxacan one.
Ingredients could vary between Oaxaca cheese, [[Manchego|Manchego cheese]] and different types of ham. The sincronizada is sometimes consumed alone, but in most regions of Mexico it is common to add a regional [[sour cream]], [[Salsa (sauce)|salsa]] or [[guacamole]] as topping to make a richer flavor. cheese, beef [[fajita]] meat and [[avocado]] and [[Monterey Jack]] cheese instead of the traditional Oaxacan one.


Sincronizadas are commonly consumed in the evening, as a component of a light ''[[merienda]]''.<ref>{{cite book|last1=Albala|first1=Ken|title=Food cultures of the world encyclopedia|date=2011|publisher=Greenwood|location=Santa Barbara, Calif.|isbn=9780313376276|page=222|edition=Vol. 2}}</ref>
Sincronizadas are commonly consumed in the evening, as a component of a light ''[[merienda]]''.<ref>{{cite book|last1=Albala|first1=Ken|title=Food cultures of the world encyclopedia|date=2011|publisher=Greenwood|location=Santa Barbara, Calif.|isbn=9780313376276|page=222|edition=Vol. 2}}</ref>


==See also==
==See also==

Revision as of 04:07, 20 August 2022

Sincronizada
A sincronizada made with ham, Oaxaca cheese and topped with salsa and pico de gallo
CourseLunch, snack
Place of originMexico
Serving temperatureWarm
Main ingredientsHam, cheese, tortillas

The quesadilla sincronizada (Spanish pronunciation: [kesaˈðiʝa siŋkɾoniˈsaða], "synchronized quesadilla") is a flour tortilla-based sandwich[1] made by placing ham,[2] vegetables (like tomatoes, onion, etc.) and a portion of Oaxaca cheese (or any type of cheese) between two flour tortillas.[3] They are then grilled or even lightly fried until the cheese melts and the tortillas become crispy, cut into halves or wedges and served, usually with salsa and pico de gallo, avocado or guacamole on top.

They are frequently confused with plain quesadillas, due to their resemblance to "quesadillas" sold in Mexico [4] (U.S. quesadillas are usually made with flour tortillas rather than molded from masa in the Mexican style). Note however that despite the fact that it looks almost the same as a quesadilla, it is considered[who?] a separate dish. The main difference between the real quesadilla and the sincronizadas is the obligatory inclusion of ham in the dish and the main ingredient used to make the tortilla (wheat flour instead of corn flour, masa harina).[5] A quesadilla is made of a single folded and filled flour tortilla, while the sincronizada is prepared like a sandwich.

Ingredients could vary between Oaxaca cheese, Manchego cheese and different types of ham. The sincronizada is sometimes consumed alone, but in most regions of Mexico it is common to add a regional sour cream, salsa or guacamole as topping to make a richer flavor. cheese, beef fajita meat and avocado and Monterey Jack cheese instead of the traditional Oaxacan one.

Sincronizadas are commonly consumed in the evening, as a component of a light merienda.[6]

See also

References

  1. ^ Maria Elena Cuervo-Lorens, (1989) «Maria Elena's Mexican Cuisine: Authentic Mexican Dishes Made Easy», pp:146
  2. ^ "Sincronizadas – Receta Auténtica Mexicana".
  3. ^ "Is it a Quesadilla or a Sincronizada? How to tell, in theory". 10 Mar 2014. Retrieved 24 Apr 2017.
  4. ^ Raichlen, Steven (1998). Salud y sazón: 200 deliciosas recetas de la cocina de mamá : todas bajas en grasa, sal y colesterol! (in Spanish). Rodale. p. 246. ISBN 978-0-87596-474-4. Retrieved 2011-03-11.
  5. ^ Luis Peinado, Marilyn Peinado (1992), «Bienvenidos to our kitchen: authentic Mexican cooking», Pelican Publishing Company, pp:66
  6. ^ Albala, Ken (2011). Food cultures of the world encyclopedia (Vol. 2 ed.). Santa Barbara, Calif.: Greenwood. p. 222. ISBN 9780313376276.

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