I always wondered why Mexico City’s ubiquitous “tacos al pastor” resemble Turkish döner kebabs. Now I know.
[A] treat here is the tacos “al pastor”, a recipe developed in Mexico City by Lebanese immigrants. Thin slices of neck and shoulder of pork are marinated in achiote, guajillo chillies and Mexican oregano, among other … ingredients. After marinating, the meat is layered up on to large kebabs with a pineapple attached to the top. As the spit turns, the pineapple caramelises and drips its juice slowly over the meat. The result is mouthwatering and unforgettable, served shaved off into tacos with the simple garnish of white onion, lime and fresh coriander.
Thomasina Miers, “A taco-tasting tour of Mexico City”, Financial Times, 13 March 2010.
Tags: Paul Krugman
