They reminded me of gyros, except with so much more flavor. It was Spring Break my sophomore year of college and the one thing I could vividly remember was the addicting tacos coming from a vendor in the food court of a mega mall. Me personally? I first fell in love with tacos al pastor in Cancun of all places. Ralat believes the root of the issue is a “cultural/culinary prejudice that sees Mexican food as dirty and dangerous.” Despite the fact that well known chefs like Alex Stupak have made al pastor a hip and trendy thing, the prejudice persists-even though no one’s getting sick in Mexico. While setting up a trompo of al pastor and selling tacos on a corner might be possible in a place like Los Angeles, it’s not accepted in cities like Dallas where cooking meat on a trompo is considered a no-no by health departments. Aside from the whole ingredients thing, there’s also local law. Unfortunately the same goes for tacos al pastor on the streets of D.F., or elsewhere in Mexico.
So while we can still experience some truly amazing tacos, none will ever achieve the out-of-body-experience that eating a Cochinita Pibil taco on the streets of Mérida can bring. We just don’t have the same ingredients here in the states. Ralat once told me: “Go to Mexico.” I had never thought about it before like he explained it, but he was dead on as I thought back to the tacos I’ve eaten while there. WHEN SOMEONE ASKS ME WHERE TO get the best tacos, I can’t help but think of what noted taco historian José R. This was in 1966 and no one else disputes it, so El Tizoncito is considered the birthplace of this style which is now found all over, and of the iconic look of tacos al pastor-a meat cone on a spit, topped with a chunk of pineapple. The first place of business to add pineapple is said to be El Tizoncito in Mexico City. No one’s sure how pineapple came into play, but adding fruit to pork dishes for a sweet and sour tang is traditional in Mexican cooking culture. As Tacopedia points out, the biggest changes in the product were the meat itself-which switched from lamb to heavily marinated pork in adobo (never mind that they’re still named “shepherd’s tacos”)-and the addition of cilantro and onion. To this day there’s a handful of businesses in Puebla that claim to be the original source of Arab tacos, with two of them, Antigua Taqueria La Oriental and Tacos Árabes Bagdad, going as far back as 1933. In Chicago one has to look no further than the Anteliz family to find tacos árabe-both Cemitas Puebla in Logan Square and Cemitas Zurita in Little Village can set you up with some, while further west, in Aurora, so can Las Cemitas Poblanas (no relation except in inspiration).Īs tacos árabe made their way elsewhere in Mexico, they quickly morphed into something else completely, and that’s where tacos al pastor begin. Shortly thereafter the taco árabe was born, spit-roasted meat served on either pitas or corn tortillas.
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