OH!
DR edisaurus - It sounds like you had a "Mozzarepa" at the street fair.
Yes, that was it exactly. It seems to be a franchise---I saw them again today at a street fair up near Peter's. If they decided to expand to Atlanta I think they would do very well.
"Once I was a schleppa
Now it's Mozzarepa"...
There was one company that introduced them to the market, and even though they weren't as rustic as some of their "followers", I think they tasted the best, and the product was more uniform. They even marketed them with a "holster" to make them easier to carry around and consume.
Now, if you wanted to make them at home, they're actually quite easy. The dough is simply
masa harina - which you can find in almost any market with an "Ethnic Foods" section - water, and a pinch of salt. You form the dough into patties and then cook them on a griddle. My former housemate would always crisp them up on the griddle first, then finish cooking them off in the oven - this prevented over-browning, burning, since the dough actually takes a bit longer to cook through than one would think. Once they're done, just slice them open and fill to your liking. If you can't find some sort of
queso blanco, mozzarella does work in a pinch. Alas, they do not keep well; they tend to dry out and get tough. But
masa harina is cheap, so it's always easy just to make another batch of dough.
There are also a few companies that sell pre-made ones in grocery stores, some even with
cotija cheese mixed into the dough. Close, but no cigar.
