The technique is common to many birrierias, but it’s been especially instrumental in the making of Teddy’s Red Tacos. It’s not all for looks, though. The extra splash of consomme, and the quick-fry on the grill, imbues everything with a crisp yet succulent equilibrium. It’s an addictive quality inherent to something like Teddy’s quesadilla, a thing of subtly marvelous contradictions — it’s sturdy and intensely crisp yet also a lush, sweltering fount of meat and broth. Unless you ask otherwise, everything is touched with a generous dollop of Teddy’s kicky chile de arbol salsa; it's the salsa and not the red consommé-dipped tortillas that gives Teddy's food its smoldering heat.

Source: Los Angeles Times February 14, 2019 18:11 UTC