While it’s hard to find authentic tacos árabes outside of Puebla, tacos al pastor are easily found in just about every little town and big city throughout Mexico.Ī few of my favorite tacos al pastor in Baja California: Today in Puebla, where there still exists a large Lebanese-Mexican population, tacos árabes can still be found served in a thick flour tortilla called pan árabe (“Arabic bread”-a cross between a tortilla and pita bread). Tacos al pastor remained mostly a Puebloan regional dish until the late 1960s, when the Mexican-born offspring of Lebanese immigrants spread throughout Mexico, opening their own restaurants that married their Middle Eastern culinary heritage with classic Mexican gastronomy. By the late 1930s there were restaurants in Puebla that served traditional shawarma, and by the 1960s a kind of a Lebanese-Mexican fusion cuisine could be found. Arriving in Mexico, they brought their traditional foods and cooking methods. The mostly Christian Lebanese migrants fled their ancestral homeland for the typical motives of migration: to avoid forced military conscription, to escape sectarian violence, and to find economic prosperity. This Mexican adaptation eventually became known as al pastor, which means “shepherd style”-the term owing its origin to Middle Eastern sheep herders. This Lebanese classic street food morphed into tacos árabes (Arabic tacos-roasted lamb meat shaved onto thick flour tortillas) in Mexico, before Mexican cooks adapted the traditional Lebanese rotisserie technique and began preparing thin ribbons of pork (instead of lamb) marinated in a paste of Mexican spices to be cooked on the vertical spits-the sweet, spicy, and smokey shaved pork derivation is typically served on warm corn tortillas (instead of pita bread or flour tortillas). From the Turkish word çevirme, which means “turning,” Lebanese shawarma is minimally seasoned and spit roasted lamb served on pita bread (similar to the Turkish döner kebab or the Greek gyros). It was then that a group of Lebanese immigrants settled in Puebla and introduced the region to one of their homeland’s most well-known dishes, shawarma. While prevalent throughout Mexico today and having evolved from an ancient Ottoman empire cooking technique, tacos al pastor only began its nascent Mexican evolution in the 1930s. As a special treat, chunks of grilled pineapple are sometimes served with tacos al pastor, adding a pleasantly sweet component to these iconic savory street tacos. The caramelized outer layer of meat is sliced thin off the spit with a large knife into small corn tortillas and served with a slice of fresh avocado, chopped onions, cilantro, salsa/picante, and a quintessential squeeze of lime. Typical components of the adobo (marinade) include guajillo chile, achiote (annatto) paste, garlic, cumin, oregano, coriander, black peppercorn, cinnamon, cloves, bay leaf, vinegar, and orange or pineapple juice. To prepare tacos al pastor, thinly sliced cuts of pork shoulder are marinated overnight in a combination of spices, then carefully stacked onto a vertical rotisserie spit, and slowly cooked with charcoal or gas flame. Despite their modern-day omnipresence throughout Mexico, especially in Mexico City where the gigantic rotating crimson stained trompos (spinning tops) can be easily spotted on most street corners, tacos al pastor (also known as tacos de adobada or tacos de trompo) are a relative newcomer to Mexican gastronomy. Thin layers of marinated pork stacked high onto a vertical rotisserie spit and slow roasted until the outer layers become caramelized, then carved right from the turning spit into warm corn tortillas, create tacos al pastor, Mexico’s most ubiquitous street tacos. About Discover Baja Mexican Auto Insurance Policies.
Tacos Al Pastor - Discover Baja Travel Club
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