2/3/2024 0 Comments Tacos al pastor de trompoThe art of our Taco al Pastor is in the way we cut and add the pineapple to it. ![]() You will also find differences depending on where you eat it, even being “the same taco”. The marinade is different from all other tacos, as well as the combination of ingredients. She also added the onions on the bottom of the Trompo and the pineapple on the top. She changed it using a vertical oven with coal, a different meat and by cooking it into a marinade. The Taco al Pastor is an adaptation of the Arabic taco: Shawarma. The place was established as a family restaurant by the mother of the current owners, Doña Conchita.ĭoña Conchita, was a woman who liked to cook and travel. It was invented in 1966, when the taqueria opened. He will finally add the special sweet and spicy salsa. The taquero will start slicing up the cooked meat directly onto the tortilla, add chopped onion, coriander and catch a piece of pineapple sliced from the top. This assembly is called: El Trompo.Įl Trompo will spin in front of a vertical oven with flaming coal, cooking the meat from the outside in. The slices of meat are stacked vertically over onions, holding the slices from the bottom and a piece of pineapple placed at the top. Once marinated he will let the meat rest. ![]() Then, he will add the marinade, also known as the pastor, prepared with the recipe of the house. To prepare it, the taquero will slice the meat. The Taco al Pastor is marinated pork meat, served over a tortilla, usually topped with onion, coriander, pineapple and a special salsa. What is a Taco al Pastor? How do you prepare and serve it? He is today an expert in preparing Tacos al Pastor. At only 15 years old, he started learning how to prepare tacos. He learned how to cook from his father, as a family tradition, as he was too a taquero. Juan Carlos Castro Torres has been working in El Tizoncito for more than ten years. And what could be better than speaking directly with the master hands of the taqueria that invented el Taco al Pastor? I went full immersion into the Mexican cuisine in El Tizoncito, one of the oldest taquerias in Mexico City, to speak about one of the Mexican’s favorite taco: the Taco al Pastor. A taco is not only a delicious Mexican meal, it is also a way of eating. The best? You only need your hands to savor it. There are an infinity of combinations that you can eat in every moment of the day, from breakfast to dinner, standing at the corner of a street, in a taqueria or in a fine dining restaurant. I’m ordering those nachos next time.There is no food more representative of the Mexican cuisine than a taco, a folded tortilla containing a variety of ingredients. Service could not be nicer, and the price is right. And beyond the tacos al pastor, it’s the little things, such as those ridiculously oversized Styrofoam soda cups and a good selection of agua frescas (fruit drinks), that make this place stand out. On the weekends, the restaurant offers specials like consomme de res (beef soup) and Menudo (tripe stew). Generous portions abound at El Trompo, and it’s not unusual to see people eating burritos as large as a loaf of bread and mountains of nachos covered in melted white cheese dip. The restaurant doubles up on the tortillas on each taco, so go ahead and make yourself a second bonus taco with all of the bits the fall from the first. ![]() While I wish El Trompo made its own tortillas, I recognized the tell-tale freshly ground corn flavor of El Milagro, my preferred tortilla at home. ![]() But skip the barbacoa tacos-while the meat was tender, it wasn’t seasoned well, and not even the sweet caramelized onions and some excellent red salsa could help. The tacos campechano.Īs for the campechano, seasoned beef and pork combined with chopped raw white onions and cilantro made for one well-balanced taco. Give it a squeeze of lime and add creamy green salsa, and you won’t be able to eat just one. Cilantro, chopped raw white onion, and roasted pineapple balance the richness of the tangy meat. El Trompo does their al pastor pork justice by shaving it into crispy, tender slivers. Too often, taquerias expertly marinate and cook the pork, but then undo all that work by carving it up into oversized chunks instead of thin slices. The woman manning the register when I visited assured me that El Trompo indeed has a trompo in the back and, while I didn’t see it, the al pastor certainly tasted like the real deal. Good tacos al pastor are worthy of a last meal.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |