Al pastor

"Al pastor" (Spanish; "Shepherd style"), also known as Tacos al pastor or Tacos de trompo, is a dish developed in Puebla, México, likely as a result of the adoption of the Shawarma spit-grilled meat brought by Arab immigrants to Mexico. [ [http://quantumrelativity.calsci.com/Recipes/AlPastor.html Quantum Recipes] ] Having derived from the Shawarma, it is also similar to the Greek gyros and the Turkish döner kebap.

Preparation

Usually pork, it is marinated over one or two days with a blend of different spices and herbs (such as adobo), and then slowly cooked on a vertical rotisserie called a "Trompo" ("lit: spinning top"), often with a pineapple on top. [ [http://www.mexconnect.com/mex_/recipes/puebla/kgtacos2.html Mexconnect.com] ] When ready, the meat is then thinly sliced off the spit with a large knife. It can be served with small tortillas, onions, pineapple, cilantro and lime. It is also a common ingredient in tacos, burritos, and tortas.

Popularity

Tacos al pastor, although less widely available than other styles in fusion Mexican cuisine, are one of the most popular tacos served in taquerias both in Mexico and US Latino neighborhoods. In some places of Northern Mexico, such as Nuevo Leon, these are usually called "Tacos de Trompo", if served on maize flour tortillas and "gringas" if they are served on wheat flour tortillas and cheese.

References

ee also

* Adobada
* Kebab
* List of Kebabs
* Gyros
* Souvlaki
* Döner kebap
* Doner Kebab in the world
* Dürüm
* shawarma
* Iskender kebap
* Cağ kebab

References