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Al pastor
Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of meat, usually pork, originating in the Central Mexican region of Puebla and Mexico City where they remain most prominent, 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.
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.
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Al pastor
Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of meat, usually pork, originating in the Central Mexican region of Puebla and Mexico City where they remain most prominent, 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.
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.