Guadalajara

On a menu stuffed (and fried and cheese-covered) with meat-based dishes, we were searching recently for a veggie-friendly lunch option. And we found a good one: the vegetarian quesadilla. It arrived uncut—a half-moon of crispy tortilla, full of savory sauteed peppers and mushrooms, with generous dollops of guacamole, sour cream and salsa on the side. And we ate the whole honkin’ thing, melted cheese and all. Then we proceeded to stay full for hours afterward. Glorious.