The vertical spit was invented in the Ottoman Empire during the 14th century and was quickly accepted as the only way to prepare Shawarma*. *Shawarma was a very popular dish in the Ottoman Empire and its popularity spread throughout the empire. The use of the trompo was inspired by the method used to prepare Shawarma, which is spit-roasted lamb on pita bread. These immigrants migrated from the Ottoman Empire due to a multitude of different reasons such as evading military conscription, escaping violence, and searching for better economic opportunities. The origins of tacos al pastor are linked to Lebanese immigrants who migrated to Mexico during the 1930’s. Depending on the region, chef, and family recipe, the tacos’ toppings vary. Along with the pineapple and/or onion, cilantro is a common ingredient that is added to tacos al pastor. On top of the trompo, it is common to see either a pineapple or onion that is sliced off and placed into the taco. As the pork spins on the trompo, the pork fat heats up and drips down to create a crispy exterior. After the pork is thoroughly marinated, it is then placed on a vertical spit called a ‘trompo’. Tacos al pastor is prepared by first marinating pork slices in a marinade that usually contains fruit juices, chilies, and spices such as oregano, achiote, cumin, and more. Of course there are slightly different variations of tacos al pastor in the different regions, however the preparation and cooking style of the pork remain relatively the same throughout Mexico. This dish typically consists of shaved spit-roasted pork, pineapple, onion, and cilantro all on top of a cooked corn tortilla. Tacos Al Pastor are widely popular throughout Mexico as well as other countries, such as the United States.
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