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Al pastor

Al pastor (from Spanish, "shepherd 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, although today it is a common menu item found in taquerías throughout Mexico but most prominently is from these two parts of the country, where it is largely found. The method of preparing and cooking al pastor is based on the lamb doner 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.

Al pastor
Carne al pastor (al pastor meat) on a trompo
CourseMain course
Place of originMexico
Region or stateMexico City
Associated cuisineMexican
Created byLebanese Mexicans
Serving temperatureWarm
Main ingredientsMarinated pork meat
Ingredients generally used
VariationsGringas
  •   Media: Al pastor

A variety of the dish uses a combination of Middle Eastern spices and indigenous central Mexican ingredients and is called tacos árabes.[4]

History edit

During the 19th century, variations of a vertically grilled meat dish doner, now known by several names, started to spread throughout the Ottoman Empire. Levantine version of doner called shawarma (deriving from the Turkish word "çevirme", to turn), was brought to Mexico in the late 19th and early 20th centuries by a wave of Lebanese immigrants, mainly Christians such as the Maronites who have no religious dietary restrictions on eating pork.[5]

In the 1920s in the state of Puebla, lamb meat was replaced by pork. Mexican-born progeny of Lebanese immigrants began opening their various restaurants. Later, in Mexico City, they began to marinate with adobo, and using corn tortillas, which resulted in the al pastor taco. It is unknown when they began to be prepared as we know it today, however, some agree that it was in the 1960s when they became popular.[6]

Preparation edit

Pork is marinated in a combination of dried chilies, spices, pineapple, and typically achiote paste, then slowly cooked with charcoal or gas flame on a vertical rotisserie called a trompo (lit.'spinning top'), the meat is shaved off as the outside is browned, and made into tacos. Guajillo chile, garlic, cumin, clove, bay leaf, and vinegar are common ingredients, with cinnamon, dried Mexican oregano, coriander, and black peppercorns found in many variants.[7] Meat is thinly sliced off the spit with a large knife into a small corn tortilla and served with finely chopped onions, cilantro, and diced pineapple. A wedge of lemon or lime and a salsa are optional condiments. This meat is also a common ingredient in gringas, alambres, huaraches, tortas, burritos, and pizza.[5]

Varieties edit

 
Plate of tacos al pastor

In some places of northern Mexico, such as Nuevo León, Durango and Chihuahua, these are usually called tacos de trompo if served on corn tortillas, and gringas if they are served with cheese on flour tortillas.

A similar dish is called tacos árabes (lit.'Arabic tacos'), which originated in Puebla in the 1930s from Arab-Mexican cuisine. Tacos árabes use shawarma-style meat carved from a spit, but are served in a pita-style bread called pan árabe (lit.'Arabic bread'). These tacos have been brought by Mexican immigrants to the United States in the past few years and have become popular in cities such as Chicago and Los Angeles, two of the largest Mexican/Mexican-American population centers in the United States.[8]

A chicken version marinated in the al pastor style was brought back to the Middle East in the early 2000s, and sold as "shawarma mexici". It is typically served in the Middle Eastern style, wrapped with garlic mayonnaise, dill pickle, and french fries in a thin flatbread.[citation needed]

See also edit

References edit

  1. ^ Watson, Katy (2 September 2015). "Sharwarma: Taco al pastor's culinary ancestor". BBC. Retrieved 4 August 2022.
  2. ^ Sterling, David (2014). Yucatán: Recipes from a Culinary Expedition. pp. 333, 358–363. ISBN 978-0292735811.
  3. ^ Sterling, David (26 April 2016). . Archived from the original on 26 April 2016. Retrieved 12 July 2022.
  4. ^ Peterson, Lucas (26 March 2015). "These Massive Tacos Árabes in Boyle Heights Pack a Punch". Eater.com LA. Retrieved 10 March 2018.
  5. ^ a b "Sharwarma: Taco al pastor's culinary ancestor". BBC News. 2015-09-02. Retrieved 2023-02-02.
  6. ^ Prichep, Deena; Estrin, Daniel. "Thank the Ottoman Empire for the taco al pastor". TheWorld.org. Retrieved 12 July 2022.
  7. ^ Hursh Graber, Karen (2006). "Wrap It Up: A Guide to Mexican Street Tacos Part II: Nighttime Tacos". mexconnect.com. from the original on 2009-05-29. Retrieved 29 January 2022.
  8. ^ Hammond, David (8 November 2007). . chicagoreader.com. Archived from the original on 10 November 2007. Retrieved 4 August 2022.

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Al pastor from Spanish shepherd 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 although today it is a common menu item found in taquerias throughout Mexico but most prominently is from these two parts of the country where it is largely found The method of preparing and cooking al pastor is based on the lamb doner 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 Al pastorCarne al pastor al pastor meat on a trompoCourseMain coursePlace of originMexicoRegion or stateMexico CityAssociated cuisineMexicanCreated byLebanese MexicansServing temperatureWarmMain ingredientsMarinated pork meatIngredients generally usedOnion Cilantro PineappleVariationsGringas Media Al pastor A variety of the dish uses a combination of Middle Eastern spices and indigenous central Mexican ingredients and is called tacos arabes 4 Contents 1 History 2 Preparation 3 Varieties 4 See also 5 ReferencesHistory editDuring the 19th century variations of a vertically grilled meat dish doner now known by several names started to spread throughout the Ottoman Empire Levantine version of doner called shawarma deriving from the Turkish word cevirme to turn was brought to Mexico in the late 19th and early 20th centuries by a wave of Lebanese immigrants mainly Christians such as the Maronites who have no religious dietary restrictions on eating pork 5 In the 1920s in the state of Puebla lamb meat was replaced by pork Mexican born progeny of Lebanese immigrants began opening their various restaurants Later in Mexico City they began to marinate with adobo and using corn tortillas which resulted in the al pastor taco It is unknown when they began to be prepared as we know it today however some agree that it was in the 1960s when they became popular 6 Preparation editPork is marinated in a combination of dried chilies spices pineapple and typically achiote paste then slowly cooked with charcoal or gas flame on a vertical rotisserie called a trompo lit spinning top the meat is shaved off as the outside is browned and made into tacos Guajillo chile garlic cumin clove bay leaf and vinegar are common ingredients with cinnamon dried Mexican oregano coriander and black peppercorns found in many variants 7 Meat is thinly sliced off the spit with a large knife into a small corn tortilla and served with finely chopped onions cilantro and diced pineapple A wedge of lemon or lime and a salsa are optional condiments This meat is also a common ingredient in gringas alambres huaraches tortas burritos and pizza 5 Varieties edit nbsp Plate of tacos al pastor In some places of northern Mexico such as Nuevo Leon Durango and Chihuahua these are usually called tacos de trompo if served on corn tortillas and gringas if they are served with cheese on flour tortillas A similar dish is called tacos arabes lit Arabic tacos which originated in Puebla in the 1930s from Arab Mexican cuisine Tacos arabes use shawarma style meat carved from a spit but are served in a pita style bread called pan arabe lit Arabic bread These tacos have been brought by Mexican immigrants to the United States in the past few years and have become popular in cities such as Chicago and Los Angeles two of the largest Mexican Mexican American population centers in the United States 8 A chicken version marinated in the al pastor style was brought back to the Middle East in the early 2000s and sold as shawarma mexici It is typically served in the Middle Eastern style wrapped with garlic mayonnaise dill pickle and french fries in a thin flatbread citation needed See also edit nbsp Mexico portal nbsp food portal Durum List of Mexican dishes List of spit roasted foods SandwichReferences edit nbsp Wikimedia Commons has media related to Tacos al pastor Watson Katy 2 September 2015 Sharwarma Taco al pastor s culinary ancestor BBC Retrieved 4 August 2022 Sterling David 2014 Yucatan Recipes from a Culinary Expedition 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 Arabes in Boyle Heights Pack a Punch Eater com LA Retrieved 10 March 2018 a b Sharwarma Taco al pastor s culinary ancestor BBC News 2015 09 02 Retrieved 2023 02 02 Prichep Deena Estrin Daniel Thank the Ottoman Empire for the taco al pastor TheWorld org Retrieved 12 July 2022 Hursh Graber Karen 2006 Wrap It Up A Guide to Mexican Street Tacos Part II Nighttime Tacos mexconnect com Archived from the original on 2009 05 29 Retrieved 29 January 2022 Hammond David 8 November 2007 Perfection on a Spit chicagoreader com Archived from the original on 10 November 2007 Retrieved 4 August 2022 Retrieved from https en wikipedia org w index php title Al pastor amp oldid 1215305086, wikipedia, wiki, book, books, library,

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