Have you ever been walking through town at night and seen a restaurant or a taco stand with a large spit of meat shaped like a children’s top and wondered what it is? It’s used to make tacos al pastor, and if you haven’t tried them yet, you’re missing out on one of Mexico’s many pleasures.
Literally translated, tacos al pastor means “shepherd-style tacos.” They developed in northern Mexico, and were inspired by the food of Lebanese immigrants. Whereas the Lebanese cooked lamb on a spit, this adaptation uses thin pork steaks. Instead of herbs, the meat is marinated in a paste made from chiles and other special ingredients (every restaurant has their own recipe, which is usually a closely-guarded secret). Instead of being wrapped in pita bread, this version uses small corn tortillas, the Mexican staple.
After the pork has marinated, it’s stacked on a vertical spit called a trompo (spinning top) next to a gas flame. The spit is periodically turned. At the top, there is a large chunk of pineapple – as it drips down onto the pork, the pineapple juice further tenderizes the meat and gives it a hint of sweetness.
When it’s time to make a taco, the cook uses a large knife to shave thin pieces of pork off the trompo, sometimes flicking them through the air before catching them in a corn tortilla. He then nips a small piece of the pineapple off with the knife, catching that as well. The taco is garnished with finely diced onions and cilantro before being served. At your table, you usually have a variety of fresh salsas and lime juice to add to your liking. The end result is delicious – the meat is crispy and tender with just a touch of spiciness and sweetness.
Are you ready to try tacos al pastor? Three of our favorite places are El Carboncito (on Honduras Street between México and Paraguay), a taco stand on Aquiles Serdán between Ignacio L. Vallarta and Constitución, and Pepe’s Tacos (Honduras 173).
