A possible concise summary is:
This is a transcript of a video where two hosts try three quesadillas at different price points in Los Angeles. They visit Taco's 1986, Kogi Taqueria, and All Flavor No Grease, and learn about the history, ingredients, and styles of each quesadilla. They also compare their preferences and opinions on the dishes. The video is part of a series called Worth It, where the hosts explore different foods and find out which one is the most worth it at its price.
1. The episode was filmed at the beginning of the year, prior to post-production, and was not completed as normally due to it being covered.
2. The episode features a "triple threat" quesadilla, with three different proteins: steak, chicken, and shrimp. The quesadilla is marinated in a cold marinade that turns the shrimp a bright orange color.
3. The episode includes a visit to Taco's 1986 in Tijuana, where they try a quesadilla made with a corn tortilla and filled with adobada. The adobada is a rub used in the streets of Tijuana to preserve meat, made with chilies, garlic, and strawberries.
4. The episode also features a visit to Cookie Taqueria, where they try a kimchi quesadilla. The kimchi is caramelized and used to create a pizza-like crispy base for the quesadilla.
5. The episode concludes with a visit to All Flavor No Grease, where they try a quesadilla with steak, shrimp, chicken, and beef. The quesadilla is described as an Americanized Mexican dish.
6. The episode suggests that a quesadilla should be treated as a taco, with every bite being a cohesive bite and treated with a good salsa.
7. The episode emphasizes the importance of social distancing during the filming, as seen in scenes where the crew is practicing social distancing.
8. The episode concludes with an announcement of a season finale featuring two high-end restaurants head-to-head.