Whenever I'm in California, I make a pilgrimage to my family's favorite neighborhood taqueria, Pancho Villa. Delicious tacos, burritos and flautas abound, but I always get their prawn quesadilla: a heaping mound of pink, plump fresh shrimp floating atop a sea of hot, melted Monterey Jack, while the edges of a freshly made tortilla peek from underneath like a narrow strip of sandy beach at high tide.
Some real sour cream and chunky guacamole on the side plus a "three kinds of salsa and all the tomatoes, onions, lime and cilantro you can carry" sort of salsa bar, and let me tell you, I am one happy campista.
