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The origin of Tacos al Pastor.

Updated: Jul 5, 2022

Tacos al pastor are delicacies made of pork, traditionally slow-cooked in a "trompo" prepared with a dry red chilli-based marinade (although every taquero has his or her own secret recipe).

They are traditionally served in a corn tortilla with pineapple, chopped onion and coriander, and sometimes cheese. Of course, lemon (lime) and salsa verde (green sauce) are a must.

Although it has been typical and very popular in Mexico for more than five decades, the origin of this monument to deliciousness is Turkish, as in the 1960s there was a large Lebanese migration to Mexico.

The fact is that, once in Mexico, when they tried to recreate their typical dish, the "Shawarma", with different spices and changing the lamb meat for pork, the result was the "taco al pastor".

It should be noted that, like all other tacos, the tortilla for this one is not fried, although sometimes, instead of being served in corn tortillas, some places in Mexico City serve it in wheat flour tortillas.

Because of its great taste, Mexicans adopted this dish, being available in almost every corner of Mexico.

And not to brag (yes, it is), but at Los Mexicanos we prepare the best carne al pastor in Asturias. Don't hesitate to come and try them.


Bárcena, R. (2015, abril 24). El origen de los tacos al pastor. Recuperado de Life ans Style, Expansión:

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