 Carne al pastor (al pastor meat) on a trompo | |
| Course | Main course |
|---|---|
| Place of origin | Mexico |
| Region or state | Mexico City |
| Associated cuisine | Mexican |
| Created by | Lebanese Mexicans |
| Serving temperature | Warm |
| Main ingredients | Marinated pork meat |
| Ingredients generally used | |
| Variations | Gringas |
Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, where they remain most prominent; today, though, it is a common menu item found in taquerías throughout Mexico. The method of preparing and cooking al pastor is based on the lamb shawarma brought by Lebanese immigrants to the region.[1][2][3] Al pastor features a flavor palate that uses traditional Mexican adobada (marinade). It is a popular street food that has spread to the United States. In some places of northern Mexico and coastal Mexico, such as in Baja California, taco al pastor is known as taco de trompo or taco de adobada.
A variety of the dish uses a combination of Middle Eastern spices and indigenous central Mexican ingredients and is called tacos árabes.[4]
- ^ Watson, Katy (2 September 2015). "Sharwarma: Taco al pastor's culinary ancestor". BBC. Retrieved 4 August 2022.
- ^ Sterling, David (2014). Yucatán: Recipes from a Culinary Expedition. University of Texas Press. pp. 333, 358–363. ISBN 978-0292735811.
- ^ Sterling, David (26 April 2016). "The Lebanese Connection, Yucatan: A Culinary Expedition". Archived from the original on 26 April 2016. Retrieved 12 July 2022.
- ^ Peterson, Lucas (26 March 2015). "These Massive Tacos Árabes in Boyle Heights Pack a Punch". Eater.com LA. Retrieved 10 March 2018.