Gringas

Gringas is a traditional Mexican dish that consists of flour tortillas filled with al pastor meat, which is marinated pork. The tortillas are typically topped with cheese, often Oaxaca or Chihuahua cheese, and sometimes pineapple. Once assembled, the gringas are grilled until the cheese melts. They are usually garnished with onions, cilantro, and sometimes salsa.

The dish has its origins in the Mexican street food scene. Al pastor meat itself is influenced by shawarma, brought to Mexico by Lebanese immigrants in the early 20th century. The vertical rotisserie method used to prepare al pastor is derived directly from this influence.

The name "gringas" is commonly believed to refer to the light color of the flour tortillas, which resemble the skin color of "gringos," a colloquial term for foreigners, often Americans, in Mexico. Another theory suggests that the name originated in the 1960s or 70s when two American women ordered a dish similar to what is now known as gringas from a taquería in Mexico City. Their preference for flour tortillas over corn tortillas led to the creation of this specific dish.

Al pastor meat curates a special flavor profile through a marinade consisting of chilies, spices, and pineapple juice. The meat cooks on a vertical spit, called a trompo, allowing its juices to baste the pork continuously, resulting in a tender and flavorful filling for the gringas.

Today, gringas are popular across Mexico and can be found in numerous taquerías and street vendors. They offer a variation to the traditional taco, utilizing flour tortillas and a cheese topping, which distinguishes them from other similar dishes. As part of Mexican culinary diversity, gringas highlight the fusion and adaptation of foreign culinary influences within local traditions.