Al pastor

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

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

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

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

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

• Taco
• Mexican cuisine
• Lebanese cuisine
• Shawarma
• Döner kebab
• Gyros