In Mexico people regularly use the name sincronizada de queso for what we think of as a 'quesadilla,' roughly a cheese (queso) tortilla, traditionally folded into a half moon shape then cut into wedges and served.
We found a great one by luck of timing just off the plane, off the road, and to the pool bar at the sunny Cottonwoods, Scottsdale, a casita-style motel surrounded by the Sedona desert vegetation and palms.
In a matter of hours we had gone from 5 degrees and in anticipation of the newest winter storm, Saturn, to hot necks and swimming in watercolors. These and the desert came together in the form of Coronas in one hand and simple quesadillas in the other, cooked over a large open air griddle, which left those crunchy char marks across the surface that don't always work as well in the fry pan back home. Later on in the trip, we would try the famous In and Out burgers, chopped avocado salads and seafood tacos at a great Mexican restaurant next to our motel, Blanco, but none of this quite stacked up to those dillas by the pool.
