Half Moons de Masa

Quesadillas en el comal, CDMX. Photo: Diana Pérez

The comal looked like a galaxy of tiny eclipses, half-moon quesadillas made from masa tinted blue, pink, and gold. Each one folded over a mystery filling, each one a reminder that masa is never just masa in Mexico. It’s history, pigment, ritual, and play all at once. You bite in, and suddenly the color wheel has a flavor: earthy, nutty, faintly sweet. 

Whoever first thought to grind corn into dough was an engineer. Whoever thought to dye it was an artist.