Sam Sifton

"Two stand out, though all are fairly strong in flavor and execution: a manchego one with black truffles that takes on a doubly funky note from the addition of huitlacoche, a corn fungus; and a sweet and fiery shrimp-and-Chihuahua-cheese number with pineapple salsa and chiles de árbol."

David Herman

"The menu offers a variety of quesadillas, nicely served open-faced, including one with Manchego cheese, corn, black truffle and huitlacoche salsa. The truffles and huitlacoche impart a deep mushroom flavor, nicely balanced by the saltiness of the cheese and a touch of sweetness from the corn."

Mike Dunphy

"Whatever the entrée, make sure to start with the huitlacoche quesadilla and the mezcalita de piña, a potent, smoky cocktail rimmed with chile-powder and flavored with cilantro and agave."

Nell Casey

"Chef Julian Medina offers a Quesadilla de Huitlacoche y Trufas that plays up corn smut's inherent funkiness with Manchego cheese and black truffle, plus some unblemished kernels to fortify the corn flavor. The resulting quesadilla is buttery, rich and utterly decadent."

Foodie 411

"For added proof, look no further than the queso fundido (Mexican cheese fondue, tomatillo salsa, huitlacoche mushrooms, flour tortillas). It’s everything hot, gooey deliciousness was meant to be."

Hilary Sheinbaum

"Open for lunch, dinner and brunch, chips and guac are a must. But, so is the Quesadilla de Huitlacoche y Trufas, crafted with manchego cheese, corn, black truffle crema huitlacoche salsa."

Shanté Cosme

"Your main whim should be a black truffle quesadilla. It's open face, so you can preview all of the manchego cheese and huitlacoche salsa you're about to dive into."

Mike Peed

"A black-truffle quesadilla, with huitlacoche salsa, is near perfect."

Samantha Lie

"My favorite dish is the Quesadilla de Tuetano (beef short rib, bown marrow, Mexican cheeses, salsa verde, red onion – advocado salad). Also the margaritas are a must!"

Daniel Hoyos

"While my first experience wasn’t exactly exceptional, I could eat Toloache’s quesadilla de chapulines (grasshoppers) again and again. The chapulines themselves were nutty and I detected a chili seasoning."