Al pastor
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Mexican-style Al pastor meat is a dish similar to the Turkish döner kebab, Shawarma, or the Greek gyros. Usually pork, it is marinated with a blend of different spices and gravy, and then slowly cooked on a vertical rotisserie with a pineapple and onion on top. It developed in Mexico City, as a result of the adoption of the vertical rotisserie, used in the cuisine of Lebanese immigrants, by Mexican restaurants. When ready, the meat is then thinly sliced off the spit with a large knife. It is part of the Tacos al Pastor but also used for other on other variation and dishes. It can be served with small tortillas, onions, pineapple and cilantro. It is also a common ingredient in tacos, burritos, and tortas. Tacos al pastor, although less widely available than other styles in fusion Mexican cuisine, are one of the most popular in taquerias both in Mexico as in some US latino neighborhoods, including Spanish Harlem.
In Northern Mexico, like Nuevo Leon, these are usually called Tacos de Trompo.
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