Misplaced Pages

Al pastor

Carne al pastor (al pastor meat) on a trompo
Course	Main course
Place of origin	Mexico
Region or state	Mexico City
Associated cuisine	Mexican
Created by	Lebanese Mexicans
Serving temperature	Warm
Main ingredients	Marinated pork meat
Ingredients generally used	Onion Cilantro Pineapple
Variations	Gringas
Media: Al pastor

Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, where they remain most prominent; today, though, it is a common menu item found in taquerías throughout Mexico. The method of preparing and cooking al pastor is based on the lamb shawarma brought by Lebanese immigrants to the region. Al pastor features a flavor palate that uses traditional Mexican adobada (marinade). It is a popular street food that has spread to the United States. In some places of northern Mexico and coastal Mexico, such as in Baja California, taco al pastor is known as taco de trompo or taco de adobada.

A variety of the dish uses a combination of Middle Eastern spices and indigenous central Mexican ingredients and is called tacos árabes.

Name

The name “al pastor”, which literally translates to “herdsman”, “cowherd” or “shepherd” style, comes from «Asado al Pastor», which can be translated as “spit roast” or “spit barbecue” over an open fire. The Asado al Pastor, also known as “asado del pastor”, “carbonada” and “asado a la estaca”, was one of the styles for roasting or “barbecuing” meats in the Mexican countryside, the other one being barbacoa. Whole animals, commonly veal, bull, cow, or mutton, or pieces of meat, were skewered with a “spit” or “estaca” (stake) and placed over an open fire to be roasted.

In the Mexican cookbook Diccionario de Cocina o El Nuevo Cocinero Mexicano en Forma de Diccionario (1845), Manuel Galvan Rivera explains that there are different classes or types of asados (roasts or barbecues) in Mexican cuisine:

“ASADO: There are different types of asados: over fire or del pastor; on a gridiron or over a grill; in an oven or fried with lard, butter or oil.”

Galvan Rivera also explains that “carbonada” (which can be translated as “over coal”) was another name for an “Asado del Pastor”:

“CARBONADA: this name is given to lean slices of bull, pork, cow, etc., roasted after being cooked or raw, over embers or on the grill. Meats roasted like this are also often called asado del pastor.”

The asado al pastor was widely prepared in Mexico at countryside festivities, such as rodeos (cattle roundups), herraderos (cattle branding celebrations), jaripeos and bull-fights, patron saint festivities of the hacienda, or family picnics. 19th century Mexican writer Domingo Revilla wrote in 1844 and 1845, respectively, that the “banquet” at the herraderos was reduced to asados al pastor and barbacoa of whole calves (veal), bull or mutton, and explained that asados al pastor were more common in Tierra Adentro or the Bajío region, western Mexico, and beyond, while barbacoa was more common in the Mezquital and Apan valleys and surrounding areas in central Mexico.

History

During the 19th century, variations of a vertically grilled meat dish doner, now known by several names, started to spread throughout the Ottoman Empire. The Levantine version of doner, called shawarma, was brought to Mexico in the late 19th and early 20th centuries by a wave of Lebanese immigrants, mainly Christians who have no religious dietary restrictions on eating pork.

In the 1920s in the state of Puebla, lamb meat was replaced by pork. The Mexican-born progeny of Lebanese immigrants also began opening their own restaurants. Later, in Mexico City, they began to marinate with adobo and use corn tortillas, which resulted in the al pastor taco. It is unknown when they began to be prepared as we know them today; however, some agree that it was in the 1960s when they became popular.

Preparation

Pork is marinated in a combination of dried chilies, spices, pineapple, and typically achiote paste, then slowly cooked with charcoal or gas flame on a vertical rotisserie called a trompo (lit. 'spinning top'), the meat is shaved off as the outside is browned, and made into tacos. Guajillo chile, garlic, cumin, clove, bay leaf, and vinegar are common ingredients, with cinnamon, dried Mexican oregano, coriander, and black peppercorns found in many variants. Meat is thinly sliced off the spit with a large knife into a small corn tortilla and served with finely chopped onions, cilantro, and diced pineapple. A wedge of lemon or lime and a salsa are optional condiments. This meat is also a common ingredient in gringas, alambres, huaraches, tortas, burritos, and pizza.

Varieties

In some places of northern Mexico, such as Nuevo León, Durango and Chihuahua, these are usually called tacos de trompo if served on corn tortillas, and gringas if they are served with cheese on flour tortillas.

A similar dish is called tacos árabes (lit. 'Arabic tacos'), which originated in Puebla in the 1930s from Arab-Mexican cuisine. Tacos árabes use shawarma-style meat carved from a spit, but are served in a pita-style bread called pan árabe (lit. 'Arabic bread'). These tacos have been brought by Mexican immigrants to the United States in the past few years and have become popular in cities such as Chicago and Los Angeles, two of the largest Mexican/Mexican-American population centers in the United States.

A chicken version marinated in the al pastor style was brought back to the Middle East in the early 2000s, and sold as "shawarma mexici". It is typically served in the Middle Eastern style, wrapped with garlic mayonnaise, dill pickle, and french fries in a thin flatbread.

See also

• Dürüm
• List of Mexican dishes
• List of spit-roasted foods
• Sandwich

References

1. Watson, Katy (2 September 2015). "Sharwarma: Taco al pastor's culinary ancestor". BBC. Retrieved 4 August 2022.
2. Sterling, David (2014). Yucatán: Recipes from a Culinary Expedition. University of Texas Press. pp. 333, 358–363. ISBN 978-0292735811.
3. Sterling, David (26 April 2016). "The Lebanese Connection, Yucatan: A Culinary Expedition". Archived from the original on 26 April 2016. Retrieved 12 July 2022.
4. Peterson, Lucas (26 March 2015). "These Massive Tacos Árabes in Boyle Heights Pack a Punch". Eater.com LA. Retrieved 10 March 2018.
5. "Herdsman". English-Spanish Dictionary. Cambridge Dictionary. Retrieved 22 June 2024.
6. "Pastor". Spanish-English Dictionary. Cambridge Dictionary.
7. El Unico y Mas Extenso Cocinero Poblano. Puebla: M. Corona. 1888. p. 24. Retrieved 20 June 2024.
8. Galvan Rivera, Manuel (1845). 'Diccionario de Cocina o El Nuevo Cocinero Mexicano en Forma de Diccionario. Mexico City: Imprenta de I. Cumplido. p. 48. Retrieved 20 June 2024.
9. Galvan Rivera, Manuel (1845). Diccionario de Cocina o El Nuevo Cocinero Mexicano en Forma de Diccionario. Mexico City: Imprenta de I. Cumplido. p. 143. Retrieved 20 June 2024.
10. Busto, Emiliano (1883). Diccionario enciclopédico-mejicano del idioma español. Mexico: Antonio B. de Lara. p. 303. Retrieved 8 May 2024.
11. Revilla, Domingo (1845). "Escenas del Campo: Los Herraderos". Revista Científica y Literaria de Méjico. 1: 250. Retrieved 8 May 2024.
12. Revilla, Domingo (1844). "Costumbres y Trajes Nacionales: Los Rancheros". El Museo Mexicano. 3: 555. Retrieved 8 May 2024.
13. ^ Watson, Katy (2015-09-02). "Sharwarma: Taco al pastor's culinary ancestor". BBC News. Retrieved 2023-02-02.
14. Prichep, Deena; Estrin, Daniel. "Thank the Ottoman Empire for the taco al pastor". TheWorld.org. Retrieved 12 July 2022.
15. Hursh Graber, Karen (2006). "Wrap It Up: A Guide to Mexican Street Tacos Part II: Nighttime Tacos". mexconnect.com. Archived from the original on 2009-05-29. Retrieved 29 January 2022.
16. Hammond, David (8 November 2007). "Perfection on a Spit". chicagoreader.com. Archived from the original on 10 November 2007. Retrieved 4 August 2022.

v t e Mexican cuisine
List of Mexican dishes
Soups and stews	Birria Caldo de pollo Caldo de queso Caldo de siete mares Caldo tlalpeño Caldo Xóchitl Chileatole Clemole Cocido Lime soup Manchamanteles Menudo Mole de olla Pozole Sopa de fideo Sopa de nopal Tortilla soup
Rice and pasta dishes	Arroz a la tumbada Arroz blanco Arroz negro Arroz poblano Green spaghetti Arroz rojo Morisqueta
Bean dishes	Borracho beans Frijoles charros Frijoles negros Frijoles Puercos Refried beans
Egg dishes	Huevos a la mexicana Huevos divorciados Huevos motuleños Huevos rancheros Machacado con huevo
Vegetable dishes	Chile relleno Chiles en escabeche Chiles en nogada Chipotle Elote Esquites Guasanas Nopal asado Rajas con crema Romeritos Tortita de papa
Meat dishes	Al pastor Barbacoa Cabrito Discada Entomatada Mixiote Moronga Pastel azteca Relleno negro Tripas Poultry Arroz con pollo Patitas Escabeche oriental Mole poblano Pollo motuleño Tinga de pollo Pork Adobada Calabacitas con puerco Carne de chango Carnitas Chicharrón en salsa Chileajo de cerdo Chilorio Chorizo Cochinita pibil Cueritos Poc chuc Beef Alambre Aporreadillo Albóndigas al chipotle Beef brain Beef tongue Cabeza Carne a la tampiqueña Carne asada Carne seca Criadillas Machaca Milanesa Pachola Picadillo Puntas Quesobirria Salpicón Tinga de res Seafood Aguachile Cahuamanta Camarones al ajillo Ceviche Huachinango a la Veracruzana Mixmole de pescado Mojarra frita Pan de cazón Pescadito Pescado al ajillo Pulpo a la campechana
Other protein dishes	Chahuis Chapulines Escamoles Huitlacoche Jumiles Maguey worm
Cheese dishes	Chicharrón de queso Quesadilla Queso en salsa Queso flameado
Antojitos	Empalme Enchilada Guajolota Nachos Quesadilla Taco Taquito Corn dough Cazuelita Chalupa Chilaquiles Chimichanga Chochoyote Corn tortilla Corunda Doblada Duros Gordita Huarache Molote Panucho Papadzules Piedra Salbut Sope or Memela Tamale Tlacoyo Tlayuda Tostada Totopo Wheat dough Burrito Cemita Gringas Mollete Pambazo Paste Sincronizada Torta Wheat tortilla
Sauces and condiments	Adobo Mole Mole blanco Mole poblano Mole verde Recado rojo Salsa Salsa verde
Desserts and sweets	Agave syrup Alegría Alfajor Arroz con leche Bionico Brazo gitano Cajeta de Celaya Capirotada Chongos zamoranos Churros Cocada Coyotas Flan de leche Dulce de leche Fried ice cream Mango con chile Marquesita Mazapán Nicuatole Orejas Panela Polvorón Tres leches cake Turrón
Salads	Caesar salad Curtido Nopalitos Guacamole Pico de gallo
Breads	Bolillo Buñuelo Cemita Cochinito de piloncillo Cocol Concha Pan de muerto Pan dulce Rosca de reyes Sandwich roll
Beverages	Agua de Jamaica Atole Beer Café de olla Chamoyada Champurrado Curado Horchata Licuado Margarita Mexican tea culture Ponche Popo Pozol Tascalate Tejate Tejuino
Variants	Regional Chiapas Oaxaca Mexico City Veracruz Fusion and diaspora American Korean-Mexican New Mexican Tex-Mex Baja Med Historical Aztec Maya
Comal Escuela de Gastronomía Mexicana Taco stand
Food portal Mexico portal Category Commons Cookbook WikiProject

v t e Street food
Foods	Acarajé Aloo chaat Aloo tikki Anticucho Apam balik Arancini Arepa Asinan Bagel Bakpau Bakso Balık ekmek Banana cue Bánh hỏi Bánh mì Bánh xèo Batagor Beef Pares Beguni Belgian waffle Beondegi Bhel puri Binaki Binatog Biryani Bourekas Bratwurst Brochette Bublik Bubur ayam Bun cha Bungeo-ppang Bunny chow Burrito Breakfast burrito Calzone Calamares Camote cue Cart noodle Chaat Chebureki Chiko Roll Chimichanga Chinese bhel Cockle (bivalve) Cōng yóu bǐng Covrigi Coxinha Crêpe Crescia Currywurst Dahi puri Dak-kkochi Dim sum Donkey burger Dosa Doubles Douhua Empanada Enchilada Esquites Falafel Farinata Fish ball Focaccia French fries French tacos Fried chicken (Korean, Taiwanese) Navajo frybread Galette-saucisse Ginanggang Gorengan Ghugni Gukhwappang Gyeranppang Gyro Haleem Hot dog Inihaw Isaw Idli Jambon Jhalmuri Jiaozi Kaassoufflé Kachori Kapsalon Kati roll Karantika Kebab Chapli kebab Doner kebab Kyinkyinga Shami kebab List of kebabs Kerak telor Ketoprak Khachapuri Khanom Tokyo Kikiam Knish Kwek Kwek Laksa Lángos Luchi Malatang Mami Maruya Masala puri Meat pie Mie ayam Murtabak Naan Nem chua rán Obwarzanek krakowski Pad thai Pajeon Pakora Paneer tikka Pani câ meusa Panini Panipuri Panzerotti Papri chaat Paratha Pasty Pav bhaji Pempek Pepito Peremech Pho Piadina Picarones Pilaf Pinasugbo Pirozhki Pizza al taglio / Pizza by the slice Pizzetta Plăcintă Pljeskavica Poha Poutine Pretzel Punugulu Puri Quail eggs Quesadilla Rat-on-a-stick Ražnjići Rogan josh Rojak Roti Roti bakar Roti john Roujiamo Rumali roti Rustico Sabich Samosa Sandwich Sardenara Satay Sausage roll Scaccia Seblak Sevpuri Sfenj Shao Kao Shashlik Shawarma Sicilian pizza Siomay Soto Souvlaki Stigghiola Stromboli Taco Korean taco Tahri Tahu gejrot Tahu sumedang Takoyaki Tamale Tandoori chicken Tangbao Taquito Tauge goreng Tornado potato Turon U' pastizz 'rtunnar Vada Vada pav Vastedda Vietnamese noodles Xôi Yakitori Zapiekanka
By location	Hong Kong India Chennai Mumbai Indonesia Mexico Philippines South Korea Taiwan Thailand
Mobile catering	Field kitchen Food booth Food cart Food truck Food truck rally Hot dog cart Hot dog stand Ice cream van Sausage wagon Taco stand Yatai Pojangmacha Würstelstand
Lists	List of street foods List of food trucks
Food portal  Category: Street food

• Lebanese diaspora in Mexico
• Maronite cuisine
• Mexican cuisine
• Mexican pork dishes
• Nicaraguan cuisine
• Pork
• Pork dishes
• Spit-cooked foods
• Taco