Tacos al pastor being cut from the spit

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.^[1] Having derived from the Shawarma, it is also similar to the Turkish döner kebap 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.

[edit] Preparation

Usually pork, it 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.^[2] 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.

[edit] Varieties

Plate of tacos al pastor being served

In some places of Northern Mexico, such as Nuevo Leon, Durango, Chihuahua, these are usually called Tacos de Trompo, if served on maize flour tortillas and gringas if they are served on wheat flour tortillas with cheese.

A similar dish is called Tacos Árabes, which originated in Baja California, Coahuila, Jalisco, Mexico City, Veracruz from Lebanese-Mexican cuisine. Tacos Árabes use shawarma-style meat carved from a spit, but are served in an oversized thick flour tortilla called pan arabe. These tacos have been brought by Mexican immigrants to the United States in the past few years and have become popular in cities like Chicago and Los Angeles, the two largest Mexican and Mexican-American population centers in the United States.^[3]

[edit] See also

• Adobada
• Kebab
• List of Kebabs
• Gyros
• Souvlaki
• Döner kebab
• Dürüm
• shawarma
• Iskender kebap
• Cağ kebab

[edit] References

1. ^ David Sterling, "The Lebanese Connection," Yucatan: A Culinary Expedition. [1]
2. ^ Mexconnect.com
3. ^ David Hammond, "Perfection on a Spit," Chicago Reader, November 8, 2007.[2]

This Mexican cuisine-related article is a stub. You can help Wikipedia by expanding it. v • d • e