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  • - So, we filmed most of this episode

  • at the beginning of this year,

  • prior to when COVID had us pause production,

  • due to it being COVID.

  • (laughing)

  • - So, we weren't able to finish the episode

  • the way that we normally do.

  • So you'll notice scenes like this, filmed in the Highlander.

  • We're practicing social distancing.

  • - Quesadilla.

  • Are you excited for quesadillas?

  • - I am excited for quesadillas.

  • I think quesadillas are an all time great food.

  • - Whoa, whoa, whoa, whoa, whoa, whoa, whoa.

  • Before you get into your disposition

  • on quesadillas' greatness.

  • Is it worth it

  • (upbeat music)

  • Make it worth it

  • Make it worth it

  • Worth it, worth it

  • - Today on "Worth It",

  • we're going to be trying three quesadillas

  • at three drastically different price points

  • to find out which one is the most worth it at its price.

  • So, Andrew, when you hear the word quesadilla,

  • what happens in your brain?

  • - Melty cheese in my mouth, unrelenting deliciousness.

  • - Very poignant.

  • Unrelenting deliciousness.

  • I don't know what other foods fall in that category.

  • Where's our first stop?

  • - We're going to Tacos 1986.

  • Joy and Victor are gonna show us

  • their quesadilla Otto Bata.

  • Spoiler alert, it's on a corn tortilla,

  • which I've never had before.

  • (upbeat music)

  • - Tacos 1986, what kind of taco shop are you guys?

  • - We're a Tijuana-based tacoria.

  • I think we're representing Carne Asada and Adobada

  • from Tijuana.

  • Every tacoria down there has those two tacos.

  • - Where does 1986 come from?

  • - That was the year we were born.

  • I moved here about 10 years ago.

  • I was missing that style of taco, that style of execution.

  • And that's pretty much what sparked the whole thing.

  • - My dream is to see five, 10 year olds

  • eating our quesadillas and being like;

  • This is authentic, this is real a quesadilla.

  • - You said a real quesadilla.

  • I think I know what a quesadilla is, but I probably don't.

  • - My brother, have you had our quesadilla?

  • - I have not.

  • - I'm about to change your life.

  • It all starts in the handmade tortilla.

  • We got the finest tortilla lady, Leticia.

  • We'll start off with that.

  • - We completely stay away from drizzling cheese on top.

  • We like to melt the cheese first on the griddle,

  • so it's nice and crispy.

  • Then we slap the tortilla on top,

  • and then we flip it over.

  • You have a nice layer of crispy cheese.

  • - And the marinade?

  • - In the Northern region of Mexico,

  • we call it Adobada.

  • Down south, it's known as Al Pastor.

  • It's a rub that is used in the streets of Tijuana

  • to kind of preserve meat

  • that we make with chilies, garlic.

  • We put strawberries in ours.

  • - [Victor] Yeah, yeah, yeah. - Wow.

  • - [Joy] My goal was to make the most delicious one ever.

  • I think we accomplished.

  • - I think so.

  • (laughing)

  • - People walk in here all the time and they're like;

  • Is this the Al Pastor?

  • I'll get an Al Pastor.

  • And we're like, yeah, it's basically the same concept.

  • It's just a different flavor.

  • In our house, a taco is a handmade tortilla

  • with your choice of protein,

  • which can be beef, chicken, mushroom, or pork.

  • You want cheese on your taco?

  • That's a quesadilla.

  • - [Victor] It's not a taco anymore.

  • - [Joy] So we get that a lot.

  • And they all come with onion, cilantro, salsa, guacamole,

  • unless you specify otherwise.

  • (ringing)

  • - Two quesadillas right here.

  • - Thank you so much.

  • - Please enjoy.

  • - Cheers.

  • (upbeat jazz music)

  • - Oh, my God, whoa.

  • - Not what I expected at all.

  • I mean, I guess I've been eating

  • quesadillas wrong my entire life.

  • - I for sure have.

  • - I think my expectation was

  • I'm gonna bite and just taste a layer of oozing cheese.

  • - [Andrew] Right.

  • - However, in this quesadilla, it's oozing meat.

  • - Pork is so delicious.

  • It's very rich and meaty.

  • - Smoky.

  • - With the cheese and everything else.

  • And the tortilla is just the right subtleness,

  • but togetherness.

  • - Right.

  • - To hold all this together.

  • - Wow, you ate yours very quickly.

  • - I think we should get more.

  • - Really?

  • Yeah, let's do it.

  • What is the perfect order here?

  • - [Joy] Taco, and a quesadilla,

  • - And then a mulita,

  • and then a secret item that you don't know of yet.

  • - [Andrew] What?

  • - It's a flour quesadilla.

  • - [Victor] Flour tortilla with melted cheese,

  • a choice of meat.

  • My preference is a cardio Sada.

  • I want everything on it.

  • I used to love to walk on Molly salsa.

  • We top it up with a little bit of beans.

  • - [Andrew] Beans.

  • (laughing)

  • - Okay. - Okay.

  • - Beans, baby!

  • Fairs.

  • - Hmm.

  • - Call it, call it, game over.

  • - First of all, that meat is delicious.

  • - Yes. - Second of all,

  • this whole thing is smacking.

  • I don't know how else to say it.

  • This is just all the slapping that's happened today.

  • - It actually tastes luxurious.

  • - Yeah. - With the beans.

  • - Should we eat more?

  • - What?

  • - We went from quesadilla to the secret menu.

  • I say we go back to the beginning just to have some tacos.

  • - Keep it going.

  • - The heavens are now bathing my taco in life.

  • Hm, bury me here.

  • - Andrew Nicki, 1990 to 1986.

  • (laughing)

  • - So "Tacos 1986" was amazing.

  • - And I appreciate his level of care to those details,

  • even to plating it in such a unique way.

  • - It feels like a mic drop,

  • but it's like a mic drop for every time you serve a dish.

  • - Quesadilla fact!

  • I'm just yelling in my bedroom right now.

  • In Mexico city, it is not uncommon for cheese

  • to be just an optional

  • ingredient for a quesadilla, what?

  • - Cheese optional, how does that?

  • But it's named after cheese, what?

  • - You know what it reminds me of?

  • It reminds me of like those protein style

  • burgers at "In and Out".

  • Bun optional.

  • For those who don't know,

  • can you explain that to people?

  • Protein style is when they

  • give you the burger patty in a lettuce wrap,

  • but really a burger is kind of defined by the bond.

  • This is wild. All right.

  • So next up is an old friend of ours and yes,

  • I'll call him a friend.

  • We're going to go see Roy Choy at "Cookie Tuckeria",

  • to eat their kimchi quesadilla.

  • - So you might recall we did a takeout episode where we

  • visited the Kogi truck. And in that episode,

  • Adam actually ate the kimchi quesadilla.

  • So the very same quesadilla,

  • but this time we're getting it from the "Brick and Mortar",

  • Kogi location.

  • (slow music)

  • How'd I wind up back here? ♪

  • ♪ I think I recognize this road

  • - Kogi is a food truck that started about,

  • a little over a decade ago.

  • You know, a lot of people have dubbed it Korean and Mexican,

  • but it's really L.A.

  • It's not Korea, the country, or Mexico, the country.

  • It's us, like weird mutant kids, that were born

  • from our parents who came from those countries.

  • So this food is actually from Los Angeles.

  • We have four different types of tacos and then those all

  • turned into a burrito.

  • And then those all turn into a quesadilla.

  • (laughing)

  • So we're like a Russian doll of tacos.

  • The kimchi quesadilla was actually our family meal.

  • And we were just sitting there, you know,

  • waiting for people to order food.

  • And so I just started messing around making stuff.

  • We take the kimchi, we caramelize the kimchi,

  • almost like a jam.

  • We crisp the whole quesadilla up,

  • kind of like a pizza, and we take that,

  • we cut that in four slices, shingle them down.

  • And then we make a salsa Roja,

  • very similar to like a Neapolitan pizza. Right?

  • Very simple ingredients, very simple construction.

  • But there's like an alchemy and a moment in those 90 seconds

  • that you pull it out, right?

  • So it seems as though sometimes people

  • don't treat quesadillas with the same love

  • as they do a taco.

  • And I feel like you gotta treat a quesadilla

  • as if it was a taco.

  • So you have to make sure that every single bite is a

  • cohesive bite and you gotta treat it right

  • with a really good salsa.

  • - First stop, kimchi quesadilla.

  • - It smells very, when you get home,

  • and your mom's cooking,

  • and you're just like trying to guess what that is,

  • but then it's like three different dishes at once.

  • - Yeah. - That smell.

  • And it's like the kimchi and the cheese.

  • - We have our slices shingles here.

  • Would you like the first shingle?

  • - I would.

  • You know one thing I noticed about the interview with Roy?

  • He kind of talked about the food

  • as if it was like a living being.

  • I understand why.

  • - This is melting in my hand,

  • cheers, Steven.

  • - That was really great, and my first instinct was,

  • Andrew's gonna love this.

  • - I do love it.

  • It's interesting, it does have

  • the consistency of a Neapolitan pizza.

  • You've sensed the crispiness,

  • but it still has this like moist drip to it.

  • There's something about the creation of this quesadilla

  • that is a little intangible.

  • I don't know what it is.

  • I think it's that pizza moment magic

  • - Mm. - That we're always

  • talking about, when the quesadilla is just crispy

  • and melty enough.

  • - It is also the dichotomy of,

  • I'm using big words today.

  • It's the dichotomy of the two weird characters,

  • cheese and kimchi meat.

  • Like the unlikely duo in a buddy cartoon.

  • - Yeah.

  • Adam, unfortunately,

  • couldn't join us for this particular shoot.

  • So we're going to have our stand-in sound operator

  • take a bite of this last quesadilla.

  • Mike, come on in here.

  • (jazz music)

  • - Yeah, that was amazing.

  • I think we've pointed this out before the show,