Mexico City's most important street food comes from a Syrian shawarma technique adapted to pork, dried chillies and pineapple. The taquero shaves the trompo spit with one hand and catches the meat in a tortilla with the other.
About Tacos al Pastor
Mexico City's greatest street food and one of the world's most perfect portable meals — pork marinated in dried chillies, achiote and pineapple, stacked on a vertical spit (trompo) of Lebanese origin introduced by Syrian immigrants in the 1930s, shaved off with a knife onto a small doubled corn tortilla with raw onion, coriander and a pineapple sliver; the Surquillo and El Huequito stands are legendary.
Mexico City's greatest street food originated with Syrian immigrants who brought the shawarma technique in the 1930s — pork marinated in dried guajillo and ancho chillies, achiote and pineapple, stacked on a vertical spit (trompo) and shaved onto doubled corn tortillas. The pineapple is skewered at the top of the trompo and a thin slice falls with each cut of meat.
“The pineapple is skewered at the top of the trompo and a thin slice falls with each cut of meat.”
The taquero works the trompo with one hand and a tortilla in the other — shaving the meat with one motion and catching it in the tortilla with the second. It takes months to develop the speed.
What to Expect
At a Mexico City taquería the trompo spins slowly, the pork dark and caramelised at the edges. The taquero shaves a portion with a single stroke and catches it in two corn tortillas. The pineapple slice falls last. You add onion, coriander and salsa verde immediately.
Why Try It
Tacos al pastor is Mexico City's most specific food — the technique, the trompo, the doubled tortilla and the toppings make it irreplaceable.
Insider Tips
- El Huequito on Ayuntamiento Street (since 1959) is the most historic Mexico City address.
- Always use two corn tortillas — the single tortilla tear is what doubled tortillas prevent.
- Add salsa verde, not roja, for the first taco — it's the correct pairing for pastor.
