The signature quesadilla about six inches wide with lightly charred edges. Grilled chicken is juicy and tender. Multiple reviewers call out the quality of the char on the tortilla and the generous meat filling. Comes with lettuce, sour cream, queso Cotija, and salsa on the side.
Slow-cooked pork that's crispy on the outside and tender inside. The quesadilla is generously filled and has a nice char from the griddle. Reviewers consistently praise the quality and portion size of the carnitas.
A specialty dish with corn fungus (huitaloche), a delicacy in Mexican cuisine with an earthy, umami flavor. Cooked with epazote for aroma and poblano for mild heat. This is a less common offering that sets Doña Maty apart from typical quesadilla stands.
A thicker, less folded version of the quesadilla — more of an open-faced disk. The toppings pile on generously. Good if you want something slightly different from the standard quesadilla but from the same kitchen.
The traditional Mexican al pastor preparation with a hint of pineapple sweetness balanced by spices. Fills the entire quesadilla generously. The charred edges of the tortilla add texture and flavor to complement the tender, juicy pork.
Matilde Herrera, known as Doña Maty, has been serving antojitos Mexicanos (Mexican appetizers and street food) in East Harlem for over 16 years. Quesadillas are made fresh to order with handmade corn tortillas, filled generously with meat, queso Oaxaca, lettuce, sour cream, and cotija cheese. The 116th Street location operates 24 hours, making it a legendary late-night spot for the neighborhood.
Open 24 hours on 116th Street. The late-night crowds (after midnight) are smaller than dinner rush, so you'll get fresher food and shorter wait.
Cash only at the counter. No card payments, so bring bills. The walk-up counter service is fast, usually under 5 minutes from order to eating.
Try huitaloche if you've never had it — the corn fungus dish is what separates Doña Maty from other quesadilla spots. Not spicy, just earthy and delicious.
Ask for extra salsa roja on the side — it's the perfect complement to any quesadilla. The red sauce is brighter and more vibrant than the salsa verde.
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