(Guest post by The Better Half)
If a quesadilla is done right, the end result will be equal parts comfort food (think grilled cheese sandwich), novelty (is there an end to ingredients that can be grilled inside a tortilla?), and kicked-up spiciness. And the quesadillas done by Turophilia Quesadillas are done right.
I had heard good things about Turophila from friends. And with the days of summer dwindling to a precious few, I decided to see for myself. I was not disappointed.
To get make the most of my visit (and to produce some leftovers for Julie), I ordered two small quesadillas. First up was the Bobby Woo, described by Turophilia as “sushi-inspired.” It features shrimp, avocado, wasabi-rice, monterey jack, cream cheese, and spicy mayo. Yum.
My second selection was Ty’s Cheesesteak, consisting of marinated top round roast beef, red peppers, onions, garlic, white cheddar and monterey jack cheeses, topped with cilantro cream sauce. Yum again.
Both selections were mighty tasty, but the Bobby Woo was to die for. As you can tell from the photographs, the outsides of both quesadillas were perfectly brown and delicately crispy. The insides proved more of a challenge to photograph, exactly because they were quesadilla perfection…warm, gooey, spicy, cheesy, melty, goodness.
Turophilia offers more than fifteen quesadillas, some of which are almost always available, and others which are available on a rotating basis. Vegetarian selections are always on the menu.
Turophilia, which operates out of a shiny 1967 Airstream trailer, is a welcome addition to Cincinnati’s burgeoning community of mobile food vendors. Most days, Turophila is parked in its semi-permanent home in a parking lot on Vine Street, between 7th St. and Garfield Place, directly across from Jean-Robert’s Table.
