"Gringa" is what I am, but it also happens to be the name of the most fabulous comestible I have ever... comested. Have you had a taco al pastor? If you have, you understand its bewitchment. If you haven't, well, I pity your poor soul. Let me tell you of its goodness.
First, you take a small corn tortilla. You drag it quickly through oil, brown it on both sides, and then lay it in another, sometimes unheated, corn tortilla. These tortillas should be the size of your hand. Next, you take pork, which has been marinated in a secret recipe that I have yet to figure out, and is presently roasting on a vertical spit. Regarding the secret recipe: one taco guy in Cabo San Lucas told me, "Um, it's paprika, I think. Mostly paprika powder. Uh huh." So it's secret. Anyway, shave off some of the spicy meat, directly into the tortillas. Then, take a couple little nicks off the pineapple, which is at the top of the spit. Catch the said pieces of pineapple in the tortilla from above your head, like so:
Then, pile on some cilantro and chopped onion. Oh my gosh. No sauce necessary, the meat is so juicy and flavorful, the cilantro so fresh and fragrant... I like to squeeze a lime wedge over it all, but that's it. MmmMMM!
Okay, so that's a taco al pastor. Are you ready to hear about "la gringa"? For those of you with heart conditions, this may be more than you can bear, so don't sue me if you go into cardiac arrest from my impending description.
Was that enough of a warning? Okay.
So, "la gringa" is all the components of a taco al pastor... BUT BETTER. I didn't think it was possible. Let me explain. Alright, instead of a pair of little corn tortillas, you take one larger flour tortilla. Now, this isn't your grocery store, precooked, smooshed bread sort of tortilla. This is pure lard and flour, baby. You can see through this puppy. It is rich and perfectly chewy-tender. On that base, melt some fresh Mexican cheese. Ahhhh I'm drooling... Next, throw on the meat and trimmings from the regular taco al pastor. Finally, eat. Change your life. My father and my trip to Baja California was all about the food. Wouldn't have it any other way. Scrumptious.