Other Uses
In Mexican cuisine, a gringa is a flour tortilla with al pastor pork meat with cheese, heated on the comal and then served (not necessarily) with a salsa de chile (chilli sauce). It is thought that the dish was born when an American citizen living in México City went to the same taco place and always ordered a pastor taco with cheese. The waiters started calling this dish "taco de la gringa". Most commonly, it's thought that the dish was born in a Mexico City taquería when the owner served it to two women from the United States (known as gringas) that asked for a Mexican dish but disliked corn flats.
In the 1950s, the blue fifty Mexican peso bill was called an ojo de gringa ("gringa's eye").
Read more about this topic: Gringo