Don’t Be An Aguafiestas–Celebrate National Quesadilla Day at Borracha

Don’t Be An Aguafiestas–Celebrate National Quesadilla Day at Borracha

Quesadillas Are Queen, So Come Get the Royal Treatment During National Quesadilla Day at Borracha

Sunday, September 25th is National Quesadilla Day, or the more aesthetically-sounding “El Dia de Quesadilla,” so it’s the perfect reason to head into Borracha for this original Mexican melty-mouthful. Quesadillas are so popular that they’ve been gringoized to the point of being known as the “grilled cheese of the southwest”. Nowadays quesadillas are made in so many different ways, but one thing is certain: Borracha makes them the best in Henderson.


Like most Mexican cuisine, quesadillas existed in the region amongst the indigenous people and were then adapted by the Spanish after their appearance in 1521. Initially, quesadillas were filled with pumpkins, mushrooms, and spices, and it wasn’t until the Spanish brought over cows and sheep that cheese was even available. It wasn’t long before it became an essential to the recipe because–let’s be serious–who can resist cheese? However, there are still some places today in Mexico that won’t serve a quesadilla with cheese unless specifically asked, like in the country’s capital, Mexico City. 

Original Recipe   

As the quesadilla became a staple in Mexico, similarities in how to make it developed amongst the different states. Originally, quesadillas were made with corn tortillas and still are in the majority of the country. Northern states tend to use flour tortillas, however, and given their proxim­ity to the southern border of the United States, that’s the variation that made it across. One standard that is uniform is that quesadillas are grilled on an open-top grill or pan in order to melt the cheese and heat the contents. There are variations of quesadillas that are fried, but they are considered more of a pastry and a different dish. Most central states still use only Oaxaca cheese in their quesadillas, which is stringy cheese similar to what was first used by the Spanish. Over time, meats and vegetables have become customary within the folds of a quesadilla as well as a multitude of various toppings like guacamole, sour cream, and salsa. One attribute of the quesadilla that hasn’t seemed to take root in the States is the different sizes. In Mexico, a full quesadilla is two full tortillas stacked with cheese and other things stuck in the middle. A half quesadilla is where one tortilla is folded over itself, and the larger flour tortillas may be the reason for this lack of distinction and why the latter style is more prevalent in the United States. 

The Borracha Ways

As always, Borracha makes sure there is a variation of their popular dishes so that everyone can enjoy them, which is why they offer a traditional cheese quesa­dilla as well as a vegan option. The traditional sports Mexican Cheese, arbol salsa, and Cholula sauce in a crispy flour tortilla with all the fixins’. There’s also the option to add chicken or carne asada steak–or if you’re feeling a little loco–both. The vegan quesadilla is at peak health with its ingredients of grilled corn, vegan Monterey Jack cheese, and pico de gallo. Both quesadillas pair fabulously well with classics like a margarita or a crisp Pacifico draft. If you’re trying to keep the calories down and the health aspect up, choose the Juneshine hard kombuchas for a solid match.  

Quesadillas are quasi-magical no matter what, but they’re absolutely next-level when made right, so there’s no better way to celebrate National Quesadilla Day than at Borracha!