PASTOR

Surely, when you meet a foreigner who asks you what the best taco is, or when you return to Mexico after a long trip abroad, the taco al pastor always comes to mind. There's really no place like Mexico to enjoy a good taco, especially this iconic taco that has always been and will always be the safe option: if you don't know what to order, get three al pastor, you can't go wrong with that.

The world's most famous taco actually has an origin that has been researched for many years, and it's a topic of conversation. The information I have (which is also the most accepted version) says that this recipe actually comes from the East, with the original recipe being shawarma.

At the end of the 19th century, with the fall of the Ottoman Empire and the violence that ensued, approximately a thousand people from Turkey and of Lebanese origin arrived in our country, escaping the multiple conflicts that arose. They brought their traditions and recipes with them.

It was here, starting in the state of Puebla, that they began to recreate shawarma in Mexico, substituting lamb for pork. Over time, this dish evolved: the Arabic bread was replaced with corn tortillas, and spices were added to the recipe.

It is also said that it was in Mexico City where pork meat began to be marinated in its traditional adobo (usually made with achiote, pineapple juice, guajillo chili, and spices), resulting in the traditional tacos we know today. While this is where a debate begins about which state originated these tacos, it wasn't until the 1960s that they became popular throughout Mexico, becoming a national dish from very early on.

The most beautiful part of the taco al pastor is that it is the only type of taco that has an entire choreography for preparation. Not only that, but preparing and serving a taco al pastor is truly an art. To prepare it, the meat is first cut into relatively thick slices, which are marinated in the adobo and then stacked on a rotating spit, giving the meat a trompo shape. It is slowly cooked by rotating it in front of a vertical fire, slicing sections off as the outer layer becomes slightly golden, allowing the deeper layers to cook.

Usually, a pineapple is placed on top of the trompo, and when you order tacos al pastor with pineapple, the taquero skillfully cuts a piece of the pineapple to fall directly onto the plate... a true art that is a marvel to watch.

Now, my friends in Mexico, knowing that I'm a chef, always ask me the same thing when we go out for tacos... "Rafa, should tacos al pastor be served with pineapple or not?" Well, while I always say that this decision is a matter of personal taste, I used to think they should be served without pineapple (mainly because I didn't like eating pineapple). However, several years ago, I decided to try it, and the combination of the sweet and slightly acidic pineapple with the slightly spicy adobo is perfect... so if you've never tried this mix, I really encourage you to do so. I'm not exaggerating when I say it will change your life.