By Maria Hernandez ,(Food Photographer & Chilanga de Corazón) Guest post
If you grew up in Mexico City like I did, the scent of roasting pork spinning on a vertical spit—wafting through late-night air—triggers a flood of memories. It’s the end of a long workday, the city lights casting shadows on the pavement, and the only decision left is: ¿cuántos tacos al pastor vas a querer?
Tacos al pastor are more than a dish. They are a part of our daily life, our cravings, our conversations, even our heartbreaks. I’ve photographed food across the country and beyond, but I always return to el pastor—with its bright orange hue, juicy texture, and unmistakable blend of spices—as my true culinary home.
Let me take you not just through the recipe, but through the heart of what makes tacos al pastor so beloved.
A Brief History from the Barrio
You’ve probably heard it before: tacos al pastor are Mexico’s delicious response to Lebanese shawarma. When Lebanese immigrants came to Mexico in the early 20th century, they brought with them the technique of cooking meat on a vertical spit (trompo). Over time, Mexicans adapted the idea using pork instead of lamb, achiote instead of yogurt, and pineapple for that sweet counterpoint.
In Mexico City, we made it our own. We added salsas picantes, crisp onion and cilantro, a splash of lime—and just like that, the taco al pastor became chilango soul food.
The Art of the Taco: What Makes Al Pastor Special
As a food photographer, I can tell you: al pastor is as much about color and texture as it is about flavor. The deep red from the achiote, the golden edges of charred pork, the bright green cilantro, and the golden yellow of roasted pineapple—it’s visual poetry.
But it’s the balance of taste that steals the show. The marinade is smoky, spicy, slightly sweet, and tangy. The meat is both tender and crispy from the open flame. It’s fast food with the soul of a slow-cooked tradition.
My Home Recipe: Tacos al Pastor (Made With Love & a Little Patience)
I don’t have a trompo in my home, but I’ve adapted this recipe for the oven or grill. It’s not street-style perfection, but it comes pretty close.
Ingredients (for about 10 tacos)
For the marinade:
- 800g pork shoulder or pork loin, thinly sliced
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 cloves garlic
- 1/4 cup white vinegar
- 1/4 cup orange juice (fresh is best)
- 1 tablespoon achiote paste (pasta de achiote)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground clove (clavo)
- 1/2 teaspoon salt
- 1 tablespoon chipotle in adobo (optional for heat)
For serving:
- Fresh pineapple slices
- Corn tortillas (tortillas de maíz)
- Chopped onion and cilantro
- Lime wedges
- Salsa of your choice
Step-by-Step Instructions
1. Prepare the Chiles
In a small pot, boil water and soak the guajillo and ancho chiles for about 10 minutes until soft. Drain.
2. Make the Marinade
Blend the softened chiles with garlic, vinegar, orange juice, achiote paste, oregano, cumin, clove, salt, and chipotle if using. Blend until smooth.
3. Marinate the Pork
Place the pork slices in a large bowl or Ziploc bag and coat with the marinade. Let it sit for at least 4 hours, preferably overnight in the fridge. Paciencia, mija—vale la pena.
4. Cook the Meat
Option A: Oven – Preheat to 200°C (about 400°F). Layer the marinated pork in a loaf pan, interspersing with thin slices of pineapple. Bake for 40–50 minutes, then broil for a few minutes for crispy edges.
Option B: Grill – Skewer the pork and pineapple alternately, and grill over medium-high heat until charred and fully cooked.
5. Slice & Serve
Thinly slice the cooked meat, just like from the trompo. Warm your tortillas on a comal or dry pan.
6. Assemble Your Tacos
Fill each tortilla with pork, top with chopped onion, cilantro, and a small wedge of grilled pineapple. Finish with lime and your favorite salsa picante.
Un Taco, Mil Recuerdos
Every time I take a bite, I think of my tío Checo sneaking us out for late-night tacos when mamá was already in her bata, of standing on the sidewalk outside the taquería watching the flames dance on the spit, of laughing with friends, hands greasy, hearts full.
Tacos al pastor are a living story—a bite of history, culture, and cariño. Whether you’re making them at home or standing under the glow of a neon sign on a Mexican street corner, remember: it’s not just food. Es identidad.
