Main · Spit-grilled
Tacos al Pastor
Photo via Pexels/Unsplash — free for commercial use
Descended from Lebanese shawarma, not an ancient recipe.
Marinated pork stacked on a vertical spit (trompo) and shaved off in thin slices, served on small tortillas with pineapple, onion, and cilantro.
Why it's made this way: Lebanese immigrants brought spit-grilling techniques to Mexico in the early 20th century; local cooks swapped lamb for pork and added pineapple, creating a distinctly Mexican dish from a Middle Eastern method.
Roughly what's in it
450kcal
24gprotein
40gcarbs
22gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Mexico
Part of World of Street Food — 690 dishes from 118 countries.
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Photo credits.