When I’m a gringo: My Mexican Kitchen for a New York City Kitchen

A week ago, we launched Gringo, a new cookbook by my friend and cookbook writer, Jessica Pimentel, in which we shared our recipes for gringo.

Since then, we’ve had lots of readers ask for recipes from gringo, and we’re happy to oblige.

The Gringo Cookbook was originally released last year as a free ebook, but now, with the new Kindle edition, we’re offering a special edition version for only $1.99.

The ebook is also now available in a Kindle format, which we hope you’ll love.

We’ll share some of the best of our gringo recipes in this post.

If you’ve got any questions, or want to learn more about gringo and how it can be used to make your kitchen even more delicious, you can check out the original book here.

You’ll need an HTML5 capable browser to see this content.

(It’s also worth noting that some of these recipes may be outdated, as we’ve updated them to include the latest version of Gringo.)


Grilled Beef Tenderloin with Roasted Red Pepper, Garlic and Basil 1 cup of minced red peppers, finely chopped 3 cloves of garlic, crushed 1 teaspoon of ground cumin 2 tablespoons of olive oil 2 tablespoons soy sauce 2 teaspoons of olive or coconut oil 1 teaspoon kosher salt 2 teaspoons black pepper 2 tablespoons dried oregano 2 tablespoons fresh cilantro 1/4 cup grated parmesan or Parmesan cheese, plus more for garnish 2 tablespoons grated fresh parsley, for garnishes 1.

In a large skillet, heat the olive oil over medium-high heat.

Add the minced red pepper, garlic, cumin and oreganos and cook, stirring occasionally, until the garlic and spices begin to brown and turn golden brown, about 2 minutes.

Add in the soy sauce and salt and cook until the sauce has reduced to a thick sauce, about 10 minutes.

Turn off the heat and add the olive or olive oil to the skillet.

Cook for about 10 seconds, stirring frequently, until it begins to sizzle.

Add a little water if it becomes too thick, then return the skillet to the heat.

(The pan should be hot enough to melt the butter, but not so hot that it scorches the inside of the skillet.)


Add two tablespoons of the grated cheese and stir to combine.

Add more cheese if necessary, then stir in the rest of the olive and coconut oil, then the rest.


Add another tablespoon of the chopped garlic and stir well to combine the garlic, oreganons and cumin.

Add enough grated Parmesan to coat the bottom of the pan, then sprinkle in some grated cilantro and some fresh parsleys if desired.

Add about a cup of the remaining olive oil and cook for about another 10 seconds.

Season to taste with more salt and pepper.


Remove from heat and serve with a drizzle of grated feta, or serve over fresh grated goat cheese or a creamy mozzarella spread.

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