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Al pastor (Tacos al
pastor) |
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Tacos al
pastor being cut from the spit (note the
pineapple on top of the meat cone) |
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Al pastor (Spanish; "Shepherd style") is a dish developed in
Mexico City, 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 is also similar to the Turkish
döner kebab and the Greek
gyros
which is also based on the döner. Whereas those dishes are usually lamb-based
(thus the "shepherd style" name),
tacos al pastor in Mexico are usually made
from pork. |
Pork is marinated over one or two days with a
blend of different chili peppers, spices and herbs (such as adobo), and then
slowly cooked with a gas flame on a vertical rotisserie called a Trompo (lit:
spinning top), very similar to how Shawarma is cooked, with a piece of fresh
pineapple on top. The juice from the pineapple contains an enzyme called
bromelain, which breaks down protein and makes the meat very tender.
When ready,
the meat is then thinly sliced off the spit with a large knife. It is served on
small
tortillas, with finely chopped onions, cilantro and a small slice of
pineapple, and usually topped with some lime juice and hot
salsa. This meat is a
common ingredient in not just
tacos, but also
burritos, alambres and tortas.
