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Spanish is a second language in commercial kitchens all around town. It's a convenient shorthand for customers, too, even in a questionable spelling, when a cross-cultural mashup lands on the menu. Example: the cured-sausage quesadilla at this Turkish grill.
"Sucuk quesidilla"
Sheepshead Bay, Brooklyn
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Via email, a reader who has a "good Stambouli friend" adds this clarification: "It may be creative naming, but thin flatbreads stuffed with sujuk or pastirma and peynir (cured meats and cheese) are traditional Turkish, not fusion or an attempt at selling to the Tex-Mex crazed."
Posted by: Dave Cook | December 13, 2011 at 09:13 PM