When we talk about Mexico, it’s impossible not to think of nachos, enchiladas, quesadillas, guacamole, all those colourful, andspicy, dishes.<\/p>\n\n\n\n
One of its most characteristic dishes is the famous “Taco al pastor”.<\/p>\n\n\n\n
Did you know that its origin is Lebanese?<\/p>\n\n\n\n
It was after a migration to Mexico when immigrants, trying to replicate their typical dish, shawarma, mixed a selection of spices and replaced lamb with pork. And that’s how, in the 1960s, tacos al pastor as we know them today came about.<\/p>\n\n\n\n
The name comes from them originally being made using lamb, and it was the shepherds who prepared them.<\/p>\n\n\n\n
They are also known as “trompo tacos” due to the spinning top shape the meat takes when cooked.<\/p>\n\n\n\n
The shape is achieved by layering thinly sliced pork, previously seasoned, on a skewer that rotates vertically over a charcoal grill. Typically, pineapple slices are placed on top, adding that special touch.<\/p>\n\n\n\n
If you’re a fan of Mexican food, today we are bringing you this recipe for tacos al pastor, adapted for preparation in your home. And since we’re going to adapt it, let’s get it right! <\/strong>Using Iberian pork cheek and our special Fragata Extremaduran-style olives,<\/strong> which provide that extra touch of spiciness.<\/p>\n\n\n\n Are you up for trying them?<\/p>\n\n\n\nIngredients:<\/h4>\n\n\n\n
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Preparation:<\/h4>\n\n\n\n
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