About the dish
Tacos al pastor are one of Mexico's best-loved street foods. Pork is marinated in a paste of dried chillies, achiote, vinegar and spices, stacked in layers on a vertical spit (the trompo) and roasted in front of a flame, often with a chunk of pineapple on top. The taquero shaves thin, charred slices straight onto small, warm corn tortillas and adds a sliver of pineapple, chopped white onion and coriander. The dish comes from the vertical-spit roasting that Lebanese immigrants brought to Mexico in the twentieth century, but the Mexican marinade has given it a character all its own. Tacos are mostly eaten in the evening, standing at the taquería counter, with lime and fiery salsa.
Main ingredients
- pork
- dried guajillo chillies
- achiote paste
- pineapple
- corn tortillas
- white onion
- coriander
Mexico: Most closely associated with the taquerías of Mexico City, from where they spread across the country.
More: Wikipedia (en)
