Pastor Gringa

A Gringa is one of Mexico City’s classics. 

The story tells that back in 1969, two American exchange students, Sharon Smith, and Jennifer Anderson,  living in Anzures (Mexico City) visited a famous taqueria where the conventional way of eating Pastor Tacos was in small corn tortillas directly cut from the “trompo”,  a vertical rotisserie style of cooking like the Arab Kebab.

The taqueria also offered cheese quesadillas served on wheat tortillas. The students asked for a special order, add the pastor meat into the quesadillas, as they were more accustomed to eating the burritos back in the United States. 

As they returned to the taqueria they decided to name the dish in their honor and the dish became very popular among the locals. 

Our Gringa pays tribute to the great food experiences that are created by combining different cultures. It is a dish that always remembers the friendship of both countries.  

Ingredients:

-1 Pastor meat from Asanté

-2-4 oz of your favorite Vegan cheese

-4-6 Wheat tortillas


-Coriander
 to taste

-Onion to taste



For extra authenticity, you can add two thin slices of pineapple per gringa and guacamole to taste. 

Directions

Open the bag of Asanté Plant-based Pastor, the filets are medium size we recommend that you chop them into thin strips. 

Then pour them into a skillet on medium heat and add the Vegan cheese. 

Allow it to melt for a couple of minutes

Warm the tortillas on both sides 

Fill the tortillas with the Pastor and Cheese Mix

Plate and garnish to taste with the coriander, chopped onions, and guacamole.