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click to enlarge Hunger Street quesadillas on handmade Masienda tortillas

Photo by Faiyaz Kara

Hunger Street quesadillas on handmade Masienda tortillas

Here are some simply incredible quesadillas from Hunger Street Tacos in Winter Park 

The Dining in Diaries

Phase 1 of Florida's Grand Reopening kicked off this week while DeSantis and the Florida Department of Health conveniently stopped releasing coronavirus death reports from the state's Medical Examiners Commission. Me? I got some killer (yeah, I know, poor choice of words) quesadillas from Hunger Street.

Chef-owners Joe and David Creech are now using imported blue Oaxacan heirloom corn (procured from Masienda) to make tortillas from scratch, and the results are simply incredible. They have a rich, lasting flavor, and when enveloping fillings like chorizo, fried potatoes, salsa taquera and Oaxacan cheese, or sauteed mushrooms, salsa roja and more Oaxacan cheese, well, you'd be hard-pressed to find better quesadillas anywhere. I barely had room to polish off a couple of veal cheek tacos (the cheeks are pan-seared, then steamed in banana leaves with garlic and epazote) served in those same blue corn tortillas, but polish them off I did. I guess the street of hunger runs right through my stomach.

Oh, and if you think the Creeches will take part in this Phase 1 opening nonsense, think again. "Absolutely not!" Joe says when I ask. I know people are dying (yeah, I know, poor choice of words) to flock back to restaurants, but Hunger Street is taking a very prudent tack, Creech says: "We will assess the situation in June but, for now, we will continue to operate as takeout and delivery only."

(Hunger Street, 2103 W. Fairbanks Ave., Winter Park, 321-444-6270, hungerstreettacos.com)

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