If you want a delicious and unique meal, Mexican street tacos are hard to go wrong with. Although carne asada and al pastor are both popular Mexican dishes, they differ in terms of preparation and ingredients. Al pastor, on the other hand, is a type of Mexican spit-roasted pork. Skirt steak and flank steak are typically used for creole asada, which is grilled meat. The al pastor (from Spanish, Shepherd’s style) is a spit-grilled slice of pork made in the Central Mexican state of Puebla, but it is still a popular taquero dish throughout the country. To cook the meat, spin it around in front of an open fire until it begins to sizzle. The meat is then placed on a large trompo, which means “spinning top,” and taken off the trompo. The traditional method for making tacos al pastor is to stack thin slices of marinated pork on top of each other. Historians were perplexed by this pairing because pineapple is not a part of Lebanese cuisine. The addition of pinapples to Shawarma was, as far as Mexico was concerned, the most daring innovation of all. Lebanese used vinegar to marinate the meat, but the recipe was topped with chili and achiote. Carne al Pastor is cooked in the same way that Shawarma is, on a rotating spit. The name al pastor refers to a Middle Eastern dish known as Shawarma, which consists of roasted meat on a rotating spit. Shepherds are thought to have evolved from the use of Lebanese immigrants in Puebla. Truthfully, it is one of Mexico’s most popular taco filling ingredients. The end result is a succulent, juicy, and flavorful dish that is perfect for tacos, burritos, or served over rice. The pork is marinated in a mixture of guajillo and ancho chilies, achiote paste, and a variety of spices, then stacked onto a spit with pineapple, and slow cooked for hours over an open flame. Carne al pastor is a combination of marinated pork that is spit-roasted and thinly sliced, similar to gyro, shawarma, or doner kebab. The dish is thought to have originated in the 1960s in Mexico City, where the Lebanese immigrants who settled in the area introduced their own version of shawarma to the locals. Carne al pastor, or “shepherd’s-style meat”, is an incredibly popular dish throughout Latin America, and is a staple of Mexican cuisine.

Carne de alpastor