![]() Although originally made with lamb, most are now made with thinly sliced pork, marinated in herbs and spices, and stacked on a vertical spit in the form of a trompo, or “top”, so called because of its resemblance to a child’s toy top, with the narrow end on the bottom and a slice of pineapple at the top. Literally meaning “shepherd’s-style tacos”, these are a Mexican adaptation of Middle-Eastern spit-grilled meat, brought by immigrants from Lebanon. In some places of Northern Mexico, such as Nuevo Leon, these are usually called Tacos de Trompo. Tacos al pastor, although less widely available than other styles in fusion Mexican cuisine, are one of the most popular tacos served in taquerias both in Mexico and US latino neighborhoods. It is also a common ingredient in tacos, burritos, and tortas. It can be served with small tortillas, onions, pineapple, cilantro and lime. When ready, the meat is then thinly sliced off the spit with a large knife. Usually pork, it is marinated with a blend of different spices and herbs, and then slowly cooked on a vertical rotisserie called a Trompo (lit: spinning top), often with a pineapple on top. The dish is similar to the Turkish döner kebab, Shawarma, or Greek gyros. In Houston, however, the “trompo” was declared unsanitary because the meat cannot be heated high enough most Houston “tacos de trompo” now are not made on a “trompo.”Īl pastor, literally meaning “Shepherd Style”, is a dish developed in Mexico City likely as a result of the adoption of spit-grilled meat brought by Lebanese immigrants. The term “tacos al pastor” is used in most parts of Texas, but the term “tacos de trompo” is used in many Houston taquerias. The dish was supposedly first served in the city of Puebla, Mexico, in the 1930s, when an Iraqi immigrant named Jorge Tabe opened an eatery that advertised both “tacos arabes” and “tacos estilo Doneraky.” However, the term “al pastor (shepherd style) pre-dates the 1930s. The roasted pork is placed in a taco shell, covered with the usual taco fillings (such as shredded lettuce and tomatoes). “Trompo” is Spanish for “(spinning) top,” and meat is placed on a “trompo” similarly to the Greek gyro or the Turkish doner kebab. ![]() Tacos de Trompo (also called Tacos Arabes) is another name for Tacos al Pastor.
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