Everything about Taco Al Pastor totally explained
Al pastor (
Spanish; "Shepherd style"), also known as
Tacos al pastor, is a dish developed in
Puebla, México, likely as a result of the adoption of the
Shawarma spit-grilled meat brought by
Lebanese immigrants to Mexico. Having derived from the Shawarma, it's also similar to the
Greek gyros and the
Turkish döner kebap, the latter perhaps where all ultimately have their origins.
Preparation
Usually
pork, it's marinated during one or two days with a blend of different spices and herbs (such as
adobo), and then slowly cooked on a vertical
rotisserie called a
Trompo (
lit: spinning top), often with a pineapple on top. When ready, the meat is then thinly sliced off the spit with a large knife. It can be served with small
tortillas,
onions,
pineapple,
cilantro and
lime. It is also a common ingredient in
tacos,
burritos, and
tortas.
Popularity
Tacos al pastor, although less widely available than other styles in fusion Mexican cuisine, are one of the most popular tacos served in
taquerias both in Mexico and US latino neighborhoods. In some places of Northern Mexico, such as
Nuevo Leon, these are usually called
Tacos de Trompo, if served on
maize flour tortillas and
gringas if they're served on
wheat flour tortillas and cheese.
Further Information
Get more info on 'Taco Al Pastor'.
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