The quesadilla has become a staple of late night drunken consumption. Frat boys the nation over have staved off the gnarliest of hangovers with hunks of cheese, possibly smothered in Sriracha, sandwiched between two crisply grilled circles of tortilla.
It's a simple, filling staple of Tex-Mex cuisine, one you might have gotten used to ignoring on menus with a more dynamic set of dishes. Papito's, the Mexican little brother of the Chez Papa/Chez Maman family, has married the classic finesse present in so many of their traditionally French-tinged dishes to this lowest common denominator of chow. The result is rather special.