The podcast explores the origins and legacy of Tacos Al Pastor, tracing its history from Lebanese immigrants bringing shawarma to Mexico and its evolution into a Mexican dish. It also discusses the role of pineapple in Tacos Al Pastor and explores the different variations and techniques of making them. The chapter also compares the process of making tacos al pastor at home versus eating them at a restaurant.
The origins of tacos al pastor can be traced back to Lebanese immigrants who adapted the shawarma to use pork and added Mexican flavors, resulting in the creation of the taco arabe.
Takeria Ramirez in Brooklyn serves authentic and flavorful al pastor tacos by meticulously stacking and cooking thin slices of marinated pork shoulder over charcoal, while also adding a generous slab of pineapple for a unique sweetness.
Deep dives
The Evolution of Tacos Al Pastor
Tacos Al pastor originated from Lebanese immigrants who brought the shawarma to Puebla, Mexico. The shawarma was adapted to use pork instead of lamb due to the availability and affordability of pork in Puebla. Over time, the taco arabé, a transitional taco, was created, combining Lebanese and Mexican flavors. In the 1960s, Al pastor made its way to Mexico City and became a popular street food. Tacos al pastor in Mexico City are known for their unique cooking method on a vertical spit called a trompo. Pineapple is a key element in Mexico City's Al pastor tacos, adding a touch of sweetness and acidity.
Takeria Ramirez's Authentic Al Pastor
Takeria Ramirez in Brooklyn is known for serving some of the best Al pastor tacos outside of Mexico. Using a wide trompo on a vertical spit, they meticulously stack and cook thin slices of marinated pork shoulder. The meat is cooked over charcoal, creating a smoky and charred flavor. The tacos are served with cilantro, onions, and a generous slab of pineapple that adds a unique sweetness to the savory meat. Takeria Ramirez's commitment to authentic preparation and attention to detail result in incredibly flavorful and satisfying Al pastor tacos.
Homemade Al Pastor: A Fusion of Flavors
Making Al pastor at home involves marinating pork shoulder in a flavorful mixture that includes dried chilies, vinegar, garlic, Mexican oregano, and achiote. The marinated pork is then grilled over charcoal, creating a rich and smoky taste. While homemade Al pastor may not have the same texture as professional trompo-cooked tacos, it still captures the bold flavors and essence of this iconic Mexican dish. Homemade Al pastor tacos can be complemented with traditional toppings like cilantro, onions, and pineapple to complete the experience.
Shawarma to Al Pastor: A Culinary Journey
The journey of Al pastor tacos from Lebanese shawarma to Mexico City street food is a fascinating example of culinary evolution. Lebanese immigrants brought their food traditions, including shawarma, to the city of Puebla. The adaptation of shawarma to the local context, using pork and adding Mexican flavors, led to the creation of the taco arabé. Eventually, Al pastor made its way to Mexico City where it became synonymous with the vibrant street food culture. The fusion of Lebanese and Mexican culinary influences shaped the Al pastor we know and love today.
Tacos al pastor are an iconic Mexico City dish — but a relatively new addition to Mexican cuisine. And they only came to be with influences from halfway around the world. Ham and Sohla share the surprising story of al pastor’s origins, then Ham visits Taquería Ramírez, one of the most talked about taco spots in Brooklyn, to learn their unique method. Make sure you listen all the way to the end of the episode to hear Ham cook up tacos al pastor with a twist! You can find that recipe on Ham’s Instagram.
Deep Dish is a production of The Sporkful. The team includes Sohla El-Waylly, Ham El-Waylly, Andres O’Hara, Dan Pashman, Emma Morgenstern, Nora Ritchie, and Jared O'Connell, with additional editing by Josh Richmond and Tomeka Weatherspoon. Original theme music by Casey Holford.