#TROMPO MEAT HOW TO#
#TROMPO MEAT FULL#

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.

#TROMPO MEAT HOW TO#

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?

#TROMPO MEAT FULL#

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. There is no food more representative of the Mexican cuisine than a taco, a folded tortilla containing a variety of ingredients.

Trompo meat