![]() Everyone agrees that the meat needs to be grilled on a vertical spit with the pineapple skewered on top so the juice drips through the meat. Given that this is a dish I was now determined to make, I set about doing lots of eating research, I studied recipes, and I asked around. ![]() One of the keys to making this sublime snack is the chilis. ![]() And we enjoyed every mouthful of every one we ate.īut is it possible to make a version at home in other parts of the world where Mexican food generally equates to a ghastly chain restaurant that serves Tex-Mex burritos and indescribable enchiladas with lashings of horrid, bright orange cheese? I have to admit it would be difficult. We certainly noticed it this time and made a point of trying tacos al pastor at every opportunity. We certainly knew and had eaten shawarma a lot in Sydney, where one of our friends owned a Lebanese restaurant. I’m not sure how or why we didn’t notice the shawarma-style spits serving up tacos al pastor when we were in Mexico for the first time 17 years ago. It was Syrian and Lebanese families who brought the vertical spit to Mexico, which they used to make shawarma in Mexico in the 1920s and the rest is history. There are (perhaps surprisingly to those who don’t know much about Arab immigration history) over a million Arabs living in Mexico. Tacos al Pastor Recipe Inspired by the Tacos at Salón Corona and Rosita’s Al Pastor Here’s the result of that obsession – our tacos al pastor recipe. Our favourite taco place, Salón Corona, a couple of blocks from our holiday rental apartment in Mexico City, drove me to the point of obsession. When we met the guys from Austin’s ‘taco mafia’ for lunch and tried the excellent tacos al pastor straight from the spit at the humble Rosita’s Al Pastor, I knew this was a dish worthy of further exploration, and that I had to develop my own tacos al pastor recipe.Įvery time we’ve eaten tacos al pastor in Mexico City, and in Austin before we arrived in Mexico, the simplicity of corn tortillas topped with pork, marinated with pineapple, spices and chilis, grilled on a vertical spit, and sprinkled with cilantro (coriander) and those beautiful Mexican white onions, has reminded me of the Middle East’s wonderful snack food, the shawarma – well, apart from the use of pork!Īfter eating tacos al pastor in their birthplace, Mexico City, way back on our first trip there in the early 1990s, and trying them again for the first time in years here in Mexico on our recent Mexico City street food tour with Lesley Tellez of Eat Mexico, I knew I had to test out whether you could make tacos al pastor at home and give them the same flavour, if not evoke the singular experience of eating good tacos on the streets of Mexico City. This tacos al pastor recipe that I developed here in Mexico was inspired by the tacos al pastor we’ve been obsessively eating at Salón Corona, a few blocks from our Mexico City apartment, and the tacos al pastor that the ‘taco journalists’ recently introduced us to at Rosita’s Al Pastor in Austin, Texas.
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