"The quesadillas I love to make are actually traditional empanadas. The dough is made with corn masa, filled with either spicy pork, stringy cheese, or whatever is fresh and on-hand. They are fried until crispy and golden brown and served immediately before the dough has a chance to toughen."


Frank and Lynne Wiedemann have been living and learning in and about Mexico since 1989 where they opened a cooking school in Todos Santos to learn the art of Mexican cooking and explore Baja. Now in Idaho, Lynne teaches cooking classes, caters Mexican fiestas, cook and produces television segments for the “In The Kitchen” TV show.