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If a tres leches cake attended weekend brunch, it would come dressed as the PANCAKES at GRINGO. These hotcakes are golden and crispy with notes of citrus and cinnamon for added complexity. The icing on the cake: a dulce de leche syrup of reduced sweetened condensed milk thinned with Mexican cola. It’s a delicious way to give a beloved brunch dish a south-of-the-border spin.
This article appears in August 2015.
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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding... More by Meera Nagarajan
