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Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, where they remain most prominent; today, though, it is a common menu item found in taquerías throughout Mexico.
Tacos al pastor ("shepherd style"), tacos de adobada, or tacos árabes ("arab tacos") are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins like shawarma.
Los Tacos al pastor se acompañan generalmente con cebolla, cilantro, trozos de piña, limón y alguna de las muchas salsas existentes en distintas regiones de México, esto por supuesto al gusto de cada afortunado. OrigenAlgunos discuten su nacimiento.
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Lebanese influence in Mexican culture can be seen most particularly in Mexican cuisine, where they have introduced many foods and dishes and created their own recipes such as al pastor. Interethnic marriage in the Lebanese community, regardless of religious affiliation, is very high; most have only one parent with Lebanese ethnicity.
La Pila fountain of Moorish style in Chiapa de Corzo, Chiapas Tacos al pastor, one of the staple foods of contemporary Mexican cuisine, originated as a fusion with Lebanese and Arab cooking traditions. Arab immigration to Mexico started in the 19th and early 20th centuries. [5]
Tacos al pastor (left) and chicken quesadilla (right) Lonely Planet says, "Drawing a regular nighttime crowd, this humble taquería near the beach is a solid contender for the best tacos al pastor (spit-cooked pork with diced onions, cilantro and pineapple) in the 'hood and attracts hungry night owls after many neighborhood restaurants have closed."
Alambre (Spanish: ⓘ) is a Mexican dish consisting of a choice of meat—popular choices include grilled beef, al pastor, chicken, and shrimp—topped with chopped bacon, bell peppers, onions, cheese, salsa, and in some variations, avocado. [1] [2] Similar to fajitas, it is usually served with freshly made corn or flour tortillas. [1]