Introduction
Tacos al Pastor is more than just a dish—it’s a symbol of Mexico’s vibrant culinary culture. Found sizzling on rotating spits across street corners and food markets, these tacos are a beloved staple that blend indigenous flavors with international influence.
So, what makes Tacos al Pastor so special? It’s the savory, marinated pork, slow-cooked on a vertical rotisserie, sliced thin, and served in warm corn tortillas with onions, cilantro, and juicy pineapple. Sweet, spicy, smoky, and zesty—it’s a flavor explosion that locals and tourists alike can’t resist.
History & Cultural Significance
Tacos al Pastor actually has Lebanese roots. In the 1920s and 1930s, Lebanese immigrants introduced shawarma-style spit roasting to Mexico. Over time, this was adapted to local tastes—lamb was swapped for pork, and Mexican spices were added to create the uniquely delicious “al pastor” flavor.
“Al pastor” literally means “in the style of the shepherd”, a nod to its origins. Today, it’s a cultural icon—especially in Mexico City and central Mexico—and a favorite during festivals, celebrations, and street food gatherings.
Ingredients & Regional Variations
Key Ingredients:
Thinly sliced pork shoulder or loin
Achiote paste
Pineapple
Dried chilies (e.g., guajillo, ancho)
Vinegar, garlic, and spices (oregano, cumin, cloves)
Corn tortillas
Toppings: diced onion, cilantro, salsa, lime
Regional Variations in Mexico:
Mexico City: The birthplace of the dish; traditional with pineapple and cilantro.
Puebla: Sometimes served with a richer chili marinade.
Northern Mexico: May include flour tortillas and melted cheese (a fusion with gringas).
Modern/International Adaptations:
Tacos al Pastor pizza (popular in the U.S.)
Vegan al Pastor using jackfruit or tofu
Pastor-style burgers and burritos
Cooking Process & Difficulty Level
Difficulty: Intermediate
Cooking al Pastor traditionally requires a vertical spit (trompo), but a home version can be made using a grill, skillet, or oven.
Quick Step-by-Step Cooking Guide:
Marinate pork: Blend chilies, achiote, vinegar, spices, and garlic into a paste. Coat pork and marinate overnight.
Cook: Grill or sear the meat slices until slightly charred.
Assemble: Chop cooked meat, place in warm tortillas, and top with pineapple, onions, and cilantro.
Serve: Add salsa and a squeeze of lime for the finishing touch.
Tip: Use a pineapple base when stacking marinated pork at home to mimic the trompo flavor.
Where to Eat Tacos al Pastor in Mexico
El Huequito – Mexico City (Iconic spot known since 1959)
Taquería Los Parados – CDMX
**El Tizoncito – Claimed inventor of Tacos al Pastor, Mexico City)
Taquería La Flamita – Puebla
Street stalls in Oaxaca, Guadalajara & Cancun
Pro tip: The best al Pastor tacos are often found at night-time street vendors.
Pairing with Drinks & Side Dishes
Ideal Drinks:
Agua fresca (e.g., tamarind or hibiscus)
Mexican beer (like Modelo or Pacifico)
Michelada
Tequila or mezcal for a stronger pairing
Side Dishes:
Frijoles charros (cowboy beans)
Elote (Mexican street corn)
Guacamole & chips
Nopal salad (cactus)
Fun Facts & Lesser-Known Trivia
The vertical spit used is called a “trompo”, meaning “spinning top.”
Some taco stands compete fiercely for the “Best Pastor in CDMX” title.
Actor Anthony Bourdain praised tacos al pastor as one of Mexico’s top eats.
It’s often served late at night—a favorite for post-party foodies.
Health Benefits & Nutrition
While not considered “light,” tacos al pastor are relatively balanced:
High in protein from pork
Good vitamin C from pineapple
Moderate in calories (approx. 180–250 per taco)
Can be made gluten-free with corn tortillas
Vegan versions use jackfruit, mushrooms, or seitan
How to Cook It at Home (Best Tacos al Pastor Recipe)
Ingredients:
1.5 lbs pork (thinly sliced)
2 guajillo chilies (soaked & seeded)
2 garlic cloves
2 tbsp achiote paste
1 tsp cumin, oregano
1/4 cup white vinegar
1 pineapple (half blended, half chopped)
Salt to taste
Corn tortillas, cilantro, onion, lime
Instructions:
Blend chilies, spices, garlic, pineapple, and vinegar into a smooth marinade.
Marinate pork slices overnight in the mixture.
Grill or roast meat until golden and slightly crispy.
Chop, serve in warm tortillas, and garnish with onion, cilantro, pineapple, and lime.
Flavor Tip: Let the pork char slightly for that signature “trompo” taste.
Global Influence & Fusion Cuisine
Tacos al Pastor has gone international:
Pastor burritos, burgers, pizza, and fries in the U.S. and Canada
Korean-Mexican fusion (e.g., Kimchi Al Pastor Tacos)
Available in Michelin-starred restaurants and upscale taco bars worldwide
Tacos al Pastor vs. Similar Dishes Around the World
Tacos al Pastor – Mexico
Main Protein: Marinated pork
Cooking Style: Cooked on a vertical spit (trompo), thinly sliced
Flavors: Smoky, spicy, tangy, sweet (from pineapple)
Bread/Base: Corn tortillas
Toppings: Pineapple, onion, cilantro, salsa
Inspiration: Lebanese Shawarma
Fun Fact: Achiote paste gives the pork its signature reddish color
Shawarma – Middle East
Main Protein: Lamb, beef, or chicken
Cooking Style: Spit-roasted, sliced thin
Flavors: Garlicky, tangy, earthy (from cumin, cinnamon, cardamom)
Bread/Base: Pita or flatbread
Toppings: Garlic sauce, pickles, tomatoes, tahini
Inspiration: Traditional Levantine street food
Fun Fact: The origin of Shawarma influenced the creation of Al Pastor in Mexico
Doner Kebab – Turkey
Main Protein: Lamb or beef
Cooking Style: Cooked on a vertical rotisserie
Flavors: Mildly spiced, often yogurt-marinated
Bread/Base: Lavash or pita bread
Toppings: Lettuce, tomato, onion, yogurt or garlic sauce
Inspiration: Traditional Turkish cuisine
Fun Fact: “Doner” means “to turn” in Turkish, referring to the rotating spit
Gyros – Greece
Main Protein: Pork, chicken, or lamb
Cooking Style: Rotisserie-grilled, crispy edges
Flavors: Herbal (oregano, lemon), garlicky
Bread/Base: Pita bread
Toppings: Tzatziki sauce, tomato, onion, fries (sometimes)
Inspiration: Greek adaptation of Doner/Shawarma
Fun Fact: Often includes French fries inside the pita