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 Gringo Specials

The term "Gringo" dates back to the 13th century when the Irish invaded Mexico under General Casey Q'Dilla, after whom the Quesadilla was named.  The Irish troops wore day-glo green uniforms and long beards which, to the Mexican Indians, made them look like "Green Goats," and also made them rather attractive targets.  Anyway, the Irish fought valiantly until suppertime, when it was suddenly realized that the cooks had forgotten to pack any potatoes.  A truce was called, while the Irish chefs inquired as to the availability of potatoes locally.  Upon finding out that potatoes were not grown in Mexico, the "Green Goat" troops became rather disgruntled, but agreed that if they could at least have a nice meal of Top Sirloin, they would continue the invasion.  Unfortunately, the cooks had forgotten to pack the beef as well; in fact, all they had remembered to bring was Irish Whiskey, which they were forced to trade to the Indians for some cold, leftover fried beans. The Irish chefs REFRIED the beans, thus creating one of the truly outstanding mainstays of Mexican haute cuisine.  But the mutinous troops would have none of it and revolted, leaving Mexico to be invaded and ultimately conquered by the Spanish.  This is why you rarely hear Gaelic spoken in Acapulco, and it's also why, to this day, we call "Gringo" any person who, when in Mexico, does as the Irish do and orders meat and potatoes. But go ahead anyway, if you must.

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Sliced Skirt Steak

Grilled Chicken Breast

Roasted Vegetables Parmesan
Zucchini, summer squash, portabella mushrooms, tomatoes, corn, broccoli, extra virgin olive oil, spices and marinara sauce, with parmigiano reggiano and buffalo mozzarella cheese.


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