Gringas: Difference between revisions
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| url = http://www.laweekly.com/eat+drink/counter-intelligence/variations-in-the-key-of-taco/9678/ |
| url = http://www.laweekly.com/eat+drink/counter-intelligence/variations-in-the-key-of-taco/9678/ |
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| accessdate = 2007-03-11 |
| accessdate = 2007-03-11 |
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}}</ref> This is then grilled in the same manner as a quesadilla. The name appears to come from the dark |
}}</ref> This is then grilled in the same manner as a quesadilla. The name appears to come from the dark spots that appear on the white surface of flour tortillas when heated, that resemble of freckles in a white skin, a "gringa" skin. |
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==References== |
==References== |
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Revision as of 19:09, 29 January 2009
Gringas are a variety of quesadilla[1], consisting of a flour tortilla filled with meat or seafood, topped with cheese .[2] This is then grilled in the same manner as a quesadilla. The name appears to come from the dark spots that appear on the white surface of flour tortillas when heated, that resemble of freckles in a white skin, a "gringa" skin.
References
- ^ Victor M. Martinez (1998-09-03). "Re: Mexican Mixup". Newsgroup: alt.food.mexican-cooking. 6sm6h2$38f$1@geraldo.cc.utexas.edu. Retrieved 2007-03-11.
- ^
Gold, Jonathan (2003-11-06). "Variations in the key of Taco". Retrieved 2007-03-11.
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