Going a different route for Taco Tuesday, we take a look at a dish that isn’t necessarily labeled as a taco, but takes the appearance of one all the same. Gringas is a traditional Mexican dish made with flour tortillas, al pastor marinated pork, cheese and other goodies depending on where you find your blessed Gringas. Stopping by the Saline County favorite Mi Ranchito, I decided to branch away from my go-to dish and see what this “Gringas” was all about.
Reading the description, my eyes glued to the word “queso” and my mouth immediately began to water at the warm, liquid cheese. Did I base my order solely on cheese? Yes. Do I regret it? Is cheese ever a regret? Despite what my lactose intolerance tells me, no: cheese is never a regret.
The Gringas arrived and I knew my life was about to change. The tortillas had been fried so they were a gorgeous golden color, and the sound they made when bit was too wonderful to be put into words. Just as I had hoped, the cheese and queso was plentiful. Slowly dripping from the sides like lava, I knew that there would be plenty on the plate to dip my Gringa.
The pork took me by surprise; al pastor is generally a savory taste, but the marinade for the Gringas was sweeter. It took me a few bites to get used to the flavor and tell my brain we weren’t eating an al pastor taco, but once the brain and mouth were on the same page the meal was thoroughly enjoyed.
A side of pinto beans came with the dish, and I’m not sure if I was supposed to but I spooned a good amount onto the cheesy pile. The blend of textures – crunchy, gooey and soft – melted together.
Sometimes steering away from your usuals pays off, sometimes it doesn’t. In this case, I was happy to have tried something new and let my taste buds have some fun. You should, too.