For the rhubarb salsa

• Fry the arbol chili in vegetable oil for 1-2min
• Roast the garlic until golden and rhubarb on a pan until charred
• Add the deep-fried chilies to the pan
• Add mezcal to burn off in the pan
• Cover with water and simmer for 10 min
• Add sugar to the pot and blend all together until smooth
• Pass through a fine sift

For the quesadillas

1. Mix the ingredient for the masa in a bowl and work with the hands until homogenic
2. Reserve the mix at room temperature with a wet towel on top
3. Make 25 gr balls of the corn masa mix, press with a tortilla press (between 2 plastic sheets or parchment paper) to create a 12cm diameter circle.
4. Place 20 g of Oaxaca cheese in the middle of the masa circle and 1 wild garlic leave
5. Gently fold the masa to create a semicircle pressing the borders with your fingers to create a quesadilla (make sure the masa doesn’t break in the middle).
6. Deep fry the quesadilla in vegetable oil at 190C until it stops bubbling.
7. Dry the quesadillas with paper and leave to cool down at room temperature, serve hot

To finish

1. Serve the quesadilla in a plate and cover with thin slices of whole garlic leaves
2. Serve de rhubarb salsa on the side with a spoon