In Oaxaca, there is a small restaurant called “Taqueria El Primo” which sells different Mexican tacos and dishes, including tacos al pastor. Since then, tacos al pastor have become a long-lasting part of Mexican cuisine and a go-to street food choice. It was also during the 1960’s when tacos al pastor found its way into Mexico City and gained immense popularity. The origins of the inclusion of pineapple remain a food mystery to this day. At one point, pineapple began to be included to the taco al pastor recipe. The pita bread and/or flour tortilla were then switched out for corn tortillas.
Lamb was switched out for pork, which was then marinated in a variety of spices and chilies that are popular in Mexican cuisine. Later, during the 1960’s in Puebla, the Mexican-born children of these immigrants opened their own restaurants and put a Mexican twist onto the popular Lebanese dish. There was also a variation of shawarma that popped up called tacos arabes which was lamb on a flour tortilla. During the 1930’s, some of the Lebanese immigrants opened their own restaurants in which they served the popular Middle Eastern dish. The vertical spit was invented in the Ottoman Empire during the 14th century and was quickly accepted as the only way to prepare Shawarma*. *Shawarma was a very popular dish in the Ottoman Empire and its popularity spread throughout the empire. The use of the trompo was inspired by the method used to prepare Shawarma, which is spit-roasted lamb on pita bread. These immigrants migrated from the Ottoman Empire due to a multitude of different reasons such as evading military conscription, escaping violence, and searching for better economic opportunities.
The origins of tacos al pastor are linked to Lebanese immigrants who migrated to Mexico during the 1930’s. Depending on the region, chef, and family recipe, the tacos’ toppings vary. Along with the pineapple and/or onion, cilantro is a common ingredient that is added to tacos al pastor. On top of the trompo, it is common to see either a pineapple or onion that is sliced off and placed into the taco. As the pork spins on the trompo, the pork fat heats up and drips down to create a crispy exterior. After the pork is thoroughly marinated, it is then placed on a vertical spit called a ‘trompo’. Tacos al pastor is prepared by first marinating pork slices in a marinade that usually contains fruit juices, chilies, and spices such as oregano, achiote, cumin, and more. Of course there are slightly different variations of tacos al pastor in the different regions, however the preparation and cooking style of the pork remain relatively the same throughout Mexico. This dish typically consists of shaved spit-roasted pork, pineapple, onion, and cilantro all on top of a cooked corn tortilla. Tacos Al Pastor are widely popular throughout Mexico as well as other countries, such as the United States.
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