This mass of people, immigrants from the Middle East, specifically Lebanon and Iran, into the city and state of Puebla, brought with them shawarma, lamb cooked on a vertical rotisserie, and their own flatbread, pita. It’s not even the first such dish in Mexico-several of which, including tacos al pastor, are outlined below.įour hundred years after the Spanish came ashore on the Mexican mainland, initiating the birth of what would become Mexican food with pork, lard, beef and other comestibles, another group of non-indigenous peoples transformed Mexican food. It’s also not the only style of taco with meat from a vertical spit. Rather, the taco al pastor appeared in the capital in the mid-20 th century, a product of native and immigrant culinary mash-up. Spikes of heat, patches of char, citrus pep here and there: What’s not to like? It’s also considered the most authentic of tacos but it is not the first taco and was not adapted from some ancient Aztec recipe. This bantam assembly of marinated pork shaved from a trompo (a vertical rotisserie) on a corn tortilla with pineapple, cilantro, onions and salsa is the object of lust for many taco enthusiasts. If Mexico City, and by extension Mexico, were to have an iconic taco, it would be the taco al pastor.
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