Casa De Dilla

I must admit. When I first heard of this place it sounded like a gimmick.

They make quesadillas, but call them dillas (pronounced like ill). Everything else on the menu plays along with the Dr. Suess theme of rhyming "illa". They cook the food up sustainably by lighting a small boy scout sized fire of recycled wood and placing a griddle over it.

It sounds silly, but tastes glorious.

There's a crazy amount of options and all the "filla" comes from local farmers' markets. You can get your tortilla loaded with anything and options include organic leaks, carrot,  shallots or goat cheese. Best part, almost every option is under $5 and if you're really ballin' on a budget they have a dolla' dilla for much less scrilla.

I went with the desert dilla, a blend of Tillamook pepper jack cheese, strawberries and mint. It was topped off with a drizzle of honey and greek yogurt was served on the side. Consider this my two dollar reminder why I ate nothing but quesadillas during my sophomore year of college.

Every item is color coded by how close it is to the Willamette Valley. This is most  environmentally responsible food cart I've ever seen. Although it can make you feel a little guilty for getting Tapatio with your dilla.

You can visit Casa De Dilla at Springfield Farmers' Market on Friday afternoons and the Crescent Village market on Saturdays. They'll also be out at the Country Fair this July. Magic mushroom filla is an additional cost.