It's been a while guys, I apologize for the extended absence things have been a little crazy. To a certain degree we expect life to give us lemons so we kind of plan on making lemonade at the end of the day, but it doesn't always work out like that. Sometimes life gives you an onion. What am I supposed to do with an onion? A lot more possibilities, but a little bit trickery to figure out. Life recently gave me an onion, so I made tacos with it. Actually, I did even better and went to Mexico City and had master taqueros make tacos with it.
But that's enough kitchen metaphors. Let's talk about tacos. If the only taco options you have ever been given were "soft or crunchy?" please allow me the pleasure of showing you something magical. Real tacos. Real tacos are not just for Tuesdays, they are for any and all days; they are for breakfast, lunch, dinner, and anything inbetween. And with the limitless varieties of tacos, they are the perfect culinary starting point on your latin journey. Since tacos are kind of a big deal, I'm splitting this up into two posts. Post one (this one) will give you some background on a Mexico City classic: Tacos al Pastor. Post two (next week) will show you how to make them. Listo?
WHAT AM I EATING
Tacos al pastor are one of my all time favorite street foods and consist of seasoned pork topped with pineapple, onion, cilantro and lime. The fresh cilantro, sweet pineapple and crisp, acidic lime are incredibly refreshing and pair perfectly with the savory pork. The pork is traditionally cooked on a vertical spit called a trompo (Spanish for "spinning top") with a pineapple skewered on top, letting the juices drip down onto the slow cooking meat as it spins round and round in a tantalizing taco dance.