Al pastor

Al pastor (from Spanish, lit. In the style of the shepherd), also known as tacos al pastor, is a dish developed in Central Mexico, shawarma spit-grilled meat brought by the Lebanese immigrants to Mexico. Being derived from shawarma, it is also similar to the Turkish döner kebab and the Greek gyros. Although shawarma and döner are usually lamb-based (thus the "shepherd-style" name), gyros and tacos al pastor in Mexico are pork based. In some places of northern Mexico, as in Baja California, this taco is called Taco de Adobada.

Pork is marinated in a combination of dried chilies, spices and pineapple. In some places, achiote is also added, and then slowly cooked with a gas flame on a vertical rotisserie called a trompo (lit: spinning top), very similar to how shawarma is cooked, with a piece of fresh onion and a pineapple on top. When ready, the meat is then thinly sliced off the spit with a large knife. It is served on small tortillas, with finely chopped onions, coriander, and occasionally, a small slice of pineapple, and usually topped with some lemon or lime juice and hot salsa. This meat is a common ingredient in not just tacos, but also gringas, alambres, huaraches, tortas and pizza.

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