More on my favorite places inside the Ferry Building in later blog posts, but today's post is about Mijita, the Mexican restaurant owned by Traci Des Jardins (Chef/Owner of Jardiniere, James Beard Award winner and Iron Chef America contestant).
Squash Blossom Quesadilla at Mijita's, Ferry Building Marketplace, S.F.I met some of my college girlfriends here for lunch yesterday where we enjoyed a delicious meal, gorgeous San Francisco weather (after the morning fog burned off), and each others' company.
Everyone was quite satisfied with their meals and I was most happy with the chips and guacamole. The fresh corn taste of the chips came through because they fry the corn tortilla in rice oil which doesn't impart any flavor. Perfectly salted (for me that means not too salty) and a nice firmness because it was a thicker chip.
I ordered one of the lunch specials - Squash Blossom Quesadilla. It was good but I can't say it was great. Squash blossom has a delicate flavor and it was a bit lost with the cheese inside this corn based shell (which was a little firmer than I expected and not salted enough and it's rare for me to complain about that). And look at the shape... it looks more like an empanada to me than a quesadilla, but that didn't really bother me. It just made me wonder why it was called quesadilla. Whatever.
I was drawn to it because (1) it was a "special" and (2) I had experimented with squash blossoms earlier in the summer so I was curious about how it would work in a quesadilla. Maybe my expectations were too high but oh well, at least it was was a fun day with long time friends. :-)
Inside the Squash Blossom Quesadilla
Chorizo Con Huevos, ordered by my friend
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