Al pastor

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Al pastor (from Spanish, "shepherd style"), also known as tacos al pastor, is a dish developed in Central Mexico, likely as a result of the adoption of the shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. Being derived from shawarma, it is also similar to the Turkish döner kebab and the Greek gyros. Whereas döner is usually lamb-based, gyros and tacos al pastor in Mexico are made from pork.

History[edit | edit source]

Lebanese immigrants to Mexico brought with them the tradition of spit-roasting meats, from which the dish al pastor originated. The term al pastor means "in the style of the shepherd" and refers to the method of roasting pork on a vertical spit, which is a culinary practice likely derived from the Lebanese method of cooking shawarma.

Preparation[edit | edit source]

The meat for al pastor is first marinated in a combination of dried chilies, spices, and pineapple. It is then skewered onto a large trompo, which is a spit similar to those used for gyros and shawarma. The spit is topped with a pineapple, the juices of which are thought to help tenderize the meat as it cooks, typically for hours.

Serving[edit | edit source]

Al pastor is typically served on small tortillas, with finely chopped onions, coriander, and a small slice of pineapple. It is often accompanied with a variety of salsas.

Variations[edit | edit source]

While al pastor is traditionally made with pork, variations using chicken or beef are also common, especially in certain regions of Mexico and in the United States.

See also[edit | edit source]

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Contributors: Prab R. Tumpati, MD