Al pastor

What is Al pastor?

Al pastor is a taco filling made from pork that has been marinated in a blend of dried chilies, spices, pineapple, and often achiote paste. The meat is stacked on a vertical spit called a trompo, cooked slowly as it turns beside a flame. As the outer layer browns, thin slices are shaved off and placed into small corn tortillas. The tacos are topped with chopped onion, cilantro, and pieces of pineapple. The result is a combination of savory, spicy, and sweet flavors, with the pork tender and slightly crisp at the edges.

Where does Al pastor come from?

Al pastor traces its roots to Puebla, Mexico, where Lebanese immigrants brought the technique of spit-roasting meat, known as shawarma. Over time, local cooks adapted the method, switching from lamb to pork and using Mexican marinades. By the 1960s, this style of taco had become popular in Mexico City and spread widely. The name 'al pastor' refers to an older countryside tradition of roasting meat over an open fire, but the modern dish is closely linked to the influence of Middle Eastern cooking in central Mexico.

How is Al pastor made?

To prepare al pastor, pork is first marinated in a mixture that includes dried chilies, spices such as cumin and clove, pineapple, and achiote paste for color and flavor. The marinated meat is layered onto a trompo, a vertical spit, and cooked slowly near a gas or charcoal flame. As the outside cooks and caramelizes, the meat is sliced off in thin pieces. These are served in corn tortillas, with toppings of onion, cilantro, and pineapple. A squeeze of lime and salsa are often added at the table.

How and when is Al pastor eaten?

Al pastor tacos are a common sight at Mexican street stalls and taquerías, especially in the evening. People usually eat them as a quick meal or snack, often standing at a counter. The tacos are served warm, typically with a small wedge of lime and a choice of salsas. They can be enjoyed on their own or as part of a larger meal. The meat is also used in other dishes like gringas (with cheese and flour tortillas), alambres, and tortas.

Kinds of Al pastor

In northern and coastal Mexico, the same style of taco is sometimes called taco de trompo or taco de adobada. Another related dish is tacos árabes, which uses spit-roasted meat but serves it in a pita-like bread rather than a tortilla. Gringas are a version with cheese and flour tortillas. The basic method of marinating and roasting the meat remains, but toppings and bread can vary by region.

What Al pastor means

Al pastor has become a symbol of Mexican street food, especially in central regions like Puebla and Mexico City. Its roots in Lebanese immigrant cooking show the blending of cultures in Mexican cuisine. The dish is now popular in Mexican communities in the United States, especially in cities with large Mexican populations. Al pastor is enjoyed as an everyday food rather than being tied to specific holidays or religious customs.

Questions people ask about Al pastor

Good reading and sources

• These Massive Tacos Árabes in Boyle Heights Pack a PunchEater, Article
• Sharwarma: Taco al pastor's culinary ancestorBBC, Article

• Al pastor on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data