Cookies and Capacitors

Young man resurrects traditional ethnic dish with Midwestern twist

Thu, Dec 20, 2012 at 11:45PM

Around this time of year, most people celebrate the holiday season by cooking their favorite festive dishes, like gingerbread cookies and baked ham. Breaking tradition, one local-area man had something else in mind.

Davis Remmel, a bright college-aged Wisconsin native, is dipping his toes into cuisine. His Midwestern interpretation of the quesadilla (la quesadilla) offers a fresh spin on this traditional ethnic dish.

“At first, I didn’t know how to approach it,” explains Remmel, “because the dish is so deeply rooted into Mexican culture. American fast food corporations have completely bastardized it into something unrecognizable; I would be surprised if an average American even knows what a real quesadilla looks like.”

But how does Remmel prepare the customary quesadilla with such flare? He further explains, “I start out with Chi-Chi’s flour tortillas, and fry them in vegetable oil in a frying pan. Sandwiched between the tortillas, I carefully layer Kraft shredded mozzarella cheese, diced tomatoes, lettuce, and black olives. After both sides of the quesadilla have been browned, it comes off the heat to get a liberal amount of Sriracha sauce.”

Alongside his quesadilla, Remmel serves a platter of tater tots and garlic bread, and a full glass of Wisconsin milk. “Honestly, I can’t taste the difference between an expensive aged milk and the cheap stuff.” Last week, a nation-wide taste test concluded that Americans between the ages of 19 and 35 could not distinguish a milk bottled in 2002 from one bottled in 2010 with any statistical significance.

With a full belly, Remmel feels his seasonal gift will broaden the cultural scope of local community members.