Machete Azteca, a west-side counter-service restaurant specializing in the street foods of Mexico City, is not the place to go to for oversize, cheddary cheese crisps, nor is it a destination for quesadillas made with store-bought flour tortillas, oozing with melted Monterey Jack. This is the place to go for sturdy, 16-inch-long, machete-shaped quesadillas — so big you'll need a pizza box to carry them out of the restaurant. The quesadillas are thickly built on homemade corn tortillas, and stuffed with tender, cheese-smothered fillings like alambre de res (grilled, thinly sliced beef cooked with sauteed onions, peppers, and bits of bacon) and chicharrón prensado (rendered and pressed pork skins). There's not really a bad quesadilla in the house, although we're partial to the flor de calabaza, a squash blossom machete glued together with salty white cheese.