Blackened Shrimp Quesadilla at Michael’s Taquería in Salinas, California by Ruth Paget
Shrimp taco lovers might enjoy the blackened shrimp quesadilla (pronounced “kay-sa-dee-ya”) combination plate at Michael’s Taquería in downtown Salinas, California.
A quesadilla is a large flour tortilla that is grilled with fillings inside and turned in half to look like an Italian calzone.
At Michael’s, they fill their quesadilla combination plate with blackened shrimp, sautéed mushroom slices, green onions cut on the diagonal, and melted asadero cheese.
The quesadilla comes with a small helping of guacamole, pico de gallo salsa, and red salsa. Pico de gallo salsa is made with chopped peppers, chopped tomatoes, chopped onions, and chopped cilantrao.
The sides that come with the blackened shrimp are refried black beans with softened asadero melting cheese on top and Mexican rice.
Asadero is Mexican cheese made of goat and cow’s milk that mostly comes the Mexican state of Chihuahua in northwest Mexico. Mexican rice at its most basic is made from chicken broth and tomato juice, which gives it a beautiful orange-red glow.
I like to eat Mexican rice with the refried beans that I mix with red salsa. I can use these two items mixed together as a dip for the tortilla chips that come with the meal.
This delicious blackened shrimp quesadilla combination plate at Michael’s Taquería in downtown Salinas might appeal to shrimp and chicken taco lovers alike.
(Note: There is a parking garage by the Steinbeck Center on Main Street and street parking by Michael’s.)
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
