Guasacaca is to Venezuelan cuisine what Guacamole is to Mexican gastronomy. Not as universal and creamy as guacamole, guasacaca is an avocado based sauce with a pungent flavor given by red wine vinegar. Guasacaca can be found in any Venezuelan restaurant and arepera. There is no BBQ party without guasacaca, because it pairs perfectly with grilled beef, chorizo or chicken. We also have it with hallaquitas (plain corn mini tamales), yucca and of course, to condiment empanadas, arepas, or like I did with Cacique Oaxaca grilled quesadillas.
These quesadillas, are a staple in my kitchen and a favorite, easy to make brunch. I made them in a grill pan, but they can also be made in an outdoor grill. When we moved from Venezuela to Southern California, quesadillas were perfect to introduce my kids to the California flavors. Now, while serving them with our delicious guasacaca, we have Venezuela and Mexico in our table.
WHAT YOU NEED
- 4 large (burrito) flour tortillas
- 1 Oaxaca Cacique Cheese, cut in small slices
- For the Guasacaca
- 2 Hass avocados
- 3 Tbs. white onion, finely chopped
- 2 Tbs. red bell pepper, finely chopped
- 3 Tbs. red wine vinegar
- 1 Tbs. olive oil
- For the Pico de Gallo
- 1 cup tomato, finely diced
- ½ cup white onion, finely chopped
- ½ cup cilantro leaves
- 2 tbs. jalapeño pepper, finely chopped
- 1 tbs. fresh lime juice
- ½ tbs. olive oil
HOW TO MAKE IT
- In a bowl combine the ingredients for the pico de gallo. Season with salt. Reserve.
- In another bowl, add the avocado, onion and red bell pepper and mash it with a fork. Add the vinegar, olive oil and salt, and combine. Reserve.
- Preheat a grill pan to medium heat. Place the tortillas in the grill pan and distribute some cheese in half. Fold it and cook for 3-4 until grill marks are formed. Flip to grill the quesadillas on both sides. Repeat with the rest of the tortillas. Once the quesadillas are done, let them cool down for at least 5 minutes, before cutting them. With a pizza slicer, cut the quesadillas in six wedges each. Serve with guasacaca and pico de gallo.