By Flavor & The Menu
May 6, 2021

Alan Delgado

Xilonen, a vegan/vegetarian concept, sets out to “convert the carnivore” with its delicious plant-based takes on traditional Mexican favorites. One of these, the quesadilla, has longstanding vegetarian bona fides, but it’s less common to find a vegan version that delivers on the expected cheesy mouthfeel and flavor. The Green Chorizo Quesadilla, a top seller, rises to the challenge.

“Cooking vegan food has opened up and changed our approach,” says Alan Delgado, Chef de Cuisine. “Seeds and nuts have been newfound gems. Whether you are frying, smoking or toasting them, these ingredients provide texture and depth.” Smoked pecans, evoking the texture of a pork chorizo, are a key ingredient in his ground green “chorizo,” which also features roasted mushrooms, tofu and a housemade paste of herbs, spices and peppers.

To build the dish, heirloom corn tortillas are pressed and toasted on the griddle. The bottom layer is topped with a vegan mozzarella-style “cheese,” followed by the green chorizo and the second tortilla, warming on the griddle until the cheese melts and caramelizes along the edges. Creamy drizzles of avocado and black bean salsas cover the top, and it’s finished with cilantro macho (a stronger variety of the herb). “The dish has many layers of texture that make it fun to eat, including the toasted tortilla, the creaminess of the cheese, the bites of the smoked pecans and the chewiness of the mushrooms,” says Delgado. “The flavors linger with every bite.”