Have you ever eaten a machete? These Mexico City-style quesadillas are about 2 feet long and hand-molded to approximate the size and shape of the namesake blade. They're thick and sturdy, built on house-made corn tortillas and stuffed with cheese-smothered fillings that include chicharrón prensado (rendered and pressed pig skins); sesos (cow or pig brains, depending on availability); buttery, wilted flor de calabaza (squash blossoms); and huitlacoche, the earthy, inky-black corn fungus that has been a culinary staple in Mexico since pre-Colombian times. No matter what you order, these machetes will forever change the way you look at a quesadilla.