Gringas

Gringas

Place of origin	Mexico, El Salvador
Main ingredients	Quesadillas, meat, cheese
Cookbook: Gringas  Media: Gringas

Gringas (Spanish pronunciation: [ˈɡɾiŋɡas], feminine form of gringo) are a variety of tacos which uses as a base a quesadilla,^[1] consisting of a flour tortilla filled with cheese (quesadilla), "al pastor" meat (marinated pork) and pineapple slices.^[2] This is then grilled in the same manner as a quesadilla. Some say the name appears to come from the dark spots that appear on the white surface of flour tortillas when heated, that resemble freckles on white skin, a "gringa" skin. In general, the name was established from the idea that (wheat) flour tortillas are preferred north of the border. "Las pochas" is the name given to another variation of tacos made in the same manner, but instead of wheat flour tortillas, corn tortillas are used and instead of "al pastor" meat, grilled meat, pork or, less frequently, beef is used.

References

Mexican cuisine
List of Mexican dishes
Soups and stews	Caldo de pollo Caldo de queso Caldo de siete mares Caldo tlalpeño Caldo Xóchitl Clemole Mancha manteles Menudo Mole de olla Sopa de nopal Pinole Pozole Tortilla soup
Rice dishes	Arroz blanco Arroz negro Arroz rojo Arroz poblano Arroz a la tumbada Morisqueta
Egg dishes	Huevos divorciados Huevos motuleños Huevos rancheros Huevos con machaca Huevos a la mexicana
Vegetable dishes	Ayatitos Chile relleno Chiles en nogada Chileajo de vegetales Chipotle Elote Frijoles charros Frijoles negros Frijoles Puercos Guasanas Nopal asado Pepita Rajas con crema Refried beans Romeritos Esquites
Poultry dishes	Arroz con pollo Chicken feet Escabeche oriental Mole poblano Pollo motuleño Tinga de pollo
Pork dishes	Adobada Calabacitas con puerco Carne de chango Carnitas Chicharrón en salsa Chileajo de cerdo Chilorio Chorizo Cochinita pibil Poc Chuc
Beef dishes	Alambre Albóndigas al chipotle Beef brain Beef tongue Bistec Cabeza Carne asada Carne seca Carne a la tampiqueña Criadillas Machaca Pachola Picadillo Puntas Salpicón Tinga de res
Seafood dishes	Aguachile Cahuamanta Huachinango a la Veracruzana Mojarra frita Camarones al ajillo Mixmole de pescado Pescado al ajillo Pulpo a la campechana Pan de cazón Pámpano en escabeche Pescado zarandeado
Other protein dishes	Al pastor Barbacoa Birria Cabrito Chahuis Chapulines Discada Entomatada Escamol Jumiles Maguey worm Mixiote Moronga Pastel azteca
Cheese dishes	Chicharrón de queso Queso fundido/flameado Queso en salsa Queso con huazontle Queso relleno
Antojitos of corn dough	Corn tortilla Cazuelita Chalupa Chilaquiles Chochoyote Corunda Doblada Duros Empalme Enchilada Gordita Guajolota Huarache Infladita Molote Nachos Panucho Papadzules Peneque Piedra Polcán Quesadilla Salbute Sope o Memela Taco Tamale Taquito Tlacoyo Tlayuda Tostada
Antojitos of wheat dough	Wheat tortilla Burrito Cemita Empalme Enchilada Gringas Guajolota Mollete Nachos Pambazo Paste Quesadilla Sincronizada Taco Taquito Torta
Sauces and condiments	Adobo Chamoy Mole verde Mole blanco Mole poblano Mole sauce Salsa verde (spicy green sauce) Salsa roja (spicy red sauce) Recado rojo Salsa
Desserts and sweets	Alegría Arroz con leche Bionico Cajeta Capirotada Chongos zamoranos Churros Cocadas Panela Qurabiya Tres leches cake
Salads	Caesar salad Curtido Guacamole Ensalada de nopalitos Pico de gallo
Miscellaneous	Chile de bola Cueritos Quiote cocido Piedrazo Mango con chile Chiles en escabeche
Breads	Bolillo Buñuelo Cemita Cochinito de Piloncillo Cocol Concha Pan de muerto Pan dulce Rosca de reyes
Beverages	Agave nectar Beer Café de olla Chamoyada Champurrado Horchata de coco Mangonada Margarita Mexican tea culture Pópo Pozol
Related topics	Aztec cuisine Baja Med Comal (cookware) Cuisine of Chiapas Cuisine of Veracruz Escuela de Gastronomía Mexicana Oaxacan cuisine Taco stand Tex-Mex
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