![]() ![]() Tacos al pastor are considered 100% Mexican but, now you know the rest of the story. It is said that unlike in America – where immigrant food traditions are usually both identified and honored – this type of recognition isn’t the same in Mexico. Apparently in Puebla, some shops still serve taco al pastor wrapped in the pita-style bread.įor most Mexicans by now, the origin of these popular tacos has been as good as erased, to the sadness of food historians and culture enthusiasts. Make the tacos: Place the pork in a large roasting pan and pour the marinade on top cover with foil and refrigerate at least 4 hours. ![]() Aficionados also took kindly to the “tropicalized” addition of locally-grown pineapple chunks on the tacos, along with diced onion and cilantro leaves.Ĭorn tortillas, especially those small and street-taco-sized, became the popular bed for the grilled pork and condiments, replacing its original wrap. Tacos al pastor is a wonderful Mexican dish that uses the beautiful pineapples that are grown all over Mexico. Cooks began seasoning the pork with a special chili marinade, and the now-signature from this unusual grill became extremely popular. If one were to bestow the title of King of Mexico City Late-Night Cuisine, tacos al pastor would surely wear the crown. Pork was very kindly received on the Lebanese-style pits, which Mexico calls a trompo (shown in photo above), to mean a spinning top, wider at the top with a narrow bottom. ![]()
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