Harry Reviews: TACOS AL PASTOR

OK Here's an easy question for you Zihuaphile trivia nuts:
And no cheating by googling Tacos Al Pastor Mexico either!

Who introduced this dish to Mexico?

1) An incredibly ambitious Swedish American wholesale kitchen supply salesman from Minneapolis/St. Paul, named Arnie Johnson who just happened to have a basement full of BBQ machines left over from a bankruptcy sale.

2) Lebanese immigrants to Mexico

3) The dish also known as Donner Kebab and Gyros was believed to have originated in Turkey, and spread all over the world in the 20th Century, with each country adding their own variation.

#1 is the correct answer. Actually all of them are.

Here's what Wikipedia has to say about Mexico's contribution to the art:

"...They can be found all over Mexico, especially in street corners. They are not new to Mexico, and it is unknown if there is a direct relationship with the Turkish Kebab. In Puebla, this was introduced by the numerous Middle-Eastern immigrants, mostly from Lebanon and Syria, but also Turkey and Iraq, in the early 1920s. Since then, it has become a traditional dish of the city, locally known as taco árabe, "Arabian taco", sold in taquerías orientales, "[Middle-]Eastern taco stands". Nonetheless, it is now usually made with beef and lamb and served either in pitas –locally called pan árabe, "Arabian bread"–, leavened bread –locally called torta árabe, "Arabian baguette", also called cemita–, or simply in flour tortillas. It is usually accompanied tahini and labneh –locally called jocoque– even though the skhug (or kharif) has been replaced with a thick chipotle-garlic sauce. In other parts of the country, most notably in Mexico City, the dish has adapted to the Mexican cuisine by replacing the pita with corn tortillas, in what is now called a taco al pastor, "shepherd taco". Unlike a taco árabe, the taco al pastor is served with pineapple, cilantro, chopped onions and green or red salsa, and marinated with annatto sauce. ...."

Here on this board the hands down favourite-beat-it-across-town-to-die-for seems to be PAPAS LOCAS. But in the interest of saving the soles of my flip flops or the 30 pesos a UTAAZ taxi cab**n would charge, I did some of my own research and found what I think is a perfectly acceptable Pastor place right in the heart of Centro at TORREON on Nicolas Bravo. There are two of these franchise joints on the same block, one of which seems to specialize in Tacos de Cabeza (not my favourite), but the larger one with its BBQ hanging out onto the sidewalk does what I would call a truly bang- up job. 5 for 50 pesos, and they're each served in a pair of thin almost delicate tortillas, but the house salsa I found to be really unique and special. Try 'em and see!

Si, tacos al pastor son a todo dar! Uno de los mejores guisos en Mexico!

I also love "Gringas." AKA; syncronizadas. It's carne al pastor with melted cheese sandwiched between tortillas (a quesadilla with carne al pastor). Another good variation, costra de pastor (fried cheese w/pastor).

Thanks Harry for the info. My favorites can be found at a street stand,3 coke tables and chairs, in the Huesteca city of Tamazunchale. A true culinary delight and usually sold out by 3 in the afternoon.

I was introduced those things when I was living in Damascus, where they're called "Shawarma". Delicious on both sides of the pond.

Pastorcito makes a good taco al pastor. But we were very happy to discover Taqueria Los Oaxacos on Ejido which had excellent tacos al pastor. A real treat.

............ I did some of my own research and found what I think is a perfectly acceptable Pastor place right in the heart of Centro at TORREON on Nicolas Bravo.....a truly bang- up job. 5 for 50 pesos, and they're each served in a pair of thin almost delicate tortillas.......

5 for 50 pesos? That's really the high rent district. Were they served on the half shell, Harry?
Try La Flama del Tizon, just down the callejon from Zorros', 5 for 20 pesos. Or Los Oaxacos on Calle Ejido, 5 for 30 pesos, (eat out back, in their new under-the-stars addition). Also good is El Carboncito on Juarez across from Scotiabank, 5 for 20 pesos. In fact, there are so many places serving good tacos al pastor at 5 for 20 or 30 pesos that Torreon must have some secret ingredient to justify those prices. We'll certainly splurge to give them a try.
As for La Papa Loca, we still find all their salsas mucha picante. But stirred into the potato/crema/queso of one of their terrific potatoes? Priceless. And if you order their Papa Loca Special potato, it's full of pastor.
Question: isn't the pastor served in this part of Mexico primarily or exclusively pork?

I enjoyed those tacos at Los Braseros and they were much cheaper...a nice bite in-between bars

Last night I asked the boys, Julian and Emiliano, "where should we eat since I am leaving tomorrow". From both of them sort of in unison was Papa Loca. Emiliano ate 3 tacos al pastor as he can never finish an order of 5. Julian on the other hand ate two orders which was 10 tacos. Lynn had a baked potato as well as an order of 5. Ranea and I both had three tacos al pastor on flour tortillas. I love the pico de gallo salsa as well at the dark green one. I only use a little as it is quite on the hot side but such flavor. WOW!!! I also add a little sour cream to mine. Lynn, Ranea, and I were all leaving Zihua today and La Papa Loca was our choice for our last meal there.

I can not remember if the 5 tacos were 18 or 20 pesos. Good none the less. But 50??? Not this girl.

In my humble opinion it's Los Brasero's for taco's al pastor hands down, especially when you also add one of the 4 excellent sauces on each table. Been wolfin em down for the 15 years we have been coming down.

As I remember, the price had "skyrocketed" from 18 pesos last year to 20 pesos this year for 5 tacos al pastor. About $1.75---still a bargain. When I think of the value, the great food and the ambiance, it's one of my tops spots to eat in Zihuatanejo.

While it doesn't compare to real tacos al pastor, at home I use this recipe: tacos al pastor with some minor changes.
Rather than smoked paprika I use achiote. Rather than vinegar, I use fresh lime juice. Then, after it's cooked in the oven, I finish it on the BBQ. Serve it with some freshly made salsa verde, chopped onions, cilantro and lime and it's pretty good. If I'm feeling real industrious, rather than store bought tortillas I'll make some masa & break out the tortilla press and the comal. Homemade tortillas don't happen often here though -- way too much work at the end when all you really want to do is eat!

While it doesn't compare to real tacos al pastor, at home I use this recipe: tacos al pastor with some minor changes.

Sweet! I am definitely going to do this on the rotisserie grill!

Their salsas are wonderful. Almost as good as mine

My recollection is that the last time we were at Papa Loca, the two of us had tacos - a plate of pastor and a plate of carne asada (complete with delicious beef ribs as a garnish) and five beers between us. The bill was around $10 US.

I remember because it seemed an absolute remarkable meal all around.

Sweet! I am definitely going to do this on the rotisserie grill!

The trouble I've found with using the rotisserie is that because the meat is sliced (but not all the way through), the meat tends to flop around and the "goop" leaks out. (Unless you have a rotisserie with a vertical spike). BTW, don't use a lean cut of pork. May sound gross to a healthy food conscience sort of person, but I've even lathered some lard inside and out if the cut looks too lean.

I use a pork butt when making carnitas & chili verde, when I don't have time to roast a whole pig
And I have a vertical rotisserie!
Think we will give it a try for one of our summer parties and report back.
It seems to be summer here already. Low 90s for the week! Crazy weather.

Question: isn't the pastor served in this part of Mexico primarily or exclusively pork?

OK, I'll answer my own question. Although I knew the answer, I've confirmed with several taquerias, (including TORREON), that the pastor meat served in Zihua is pork. No beef, no lamb. And that goes for everywhere else I've been in Mexico. Maybe Wikipedia is correct about Puebla's version, but I think they've erred in choosing Puebla as being representative of the entire country.

And were the local taquerias ever crowded last night at around 10 pm

I usually make a point of not asking what I am sure is a stupid question but lately this question has been in my head daily. When they load up the spit is it RAW pork? Does it just sit there as raw pork cooking the outside for hour after hour? (or day after day)

I usually make a point of not asking what I am sure is a stupid question but lately this question has been in my head daily. When they load up the spit is it RAW pork? Does it just sit there as raw pork cooking the outside for hour after hour? (or day after day)

Good question, but I expect it's one of those "you don't wanna know" things. In my naivete, I remarked to a knowledgeable local that it would be better to eat tacos al pastor at one of the places that had a huge piece on the spit, rather than one with a puny little piece. But, apparently, not so: the huge piece is unlikely to sell in one evening, so will be relegated to the fridge for tomorrow's crowd, while the smaller piece will likely get consumed completely, meaning a fresh piece for tomorrow's diners.

I usually make a point of not asking what I am sure is a stupid question but lately this question has been in my head daily. When they load up the spit is it RAW pork? Does it just sit there as raw pork cooking the outside for hour after hour? (or day after day)

Good question, but I expect it's one of those "you don't wanna know" things. In my naivete, I remarked to a knowledgeable local that it would be better to eat tacos al pastor at one of the places that had a huge piece on the spit, rather than one with a puny little piece. But, apparently, not so: the huge piece is unlikely to sell in one evening, so will be relegated to the fridge for tomorrow's crowd, while the smaller piece will likely get consumed completely, meaning a fresh piece for tomorrow's diners.

Yeah but isn't the little one last nights (or the night befores) big one that has sat out in the tropical heat unrefrigerated for god knows how long?

Thanks, Tess.
I'm going to keep eating them anyway.

Well me too! But someone must have an answer to the question!

not sure about big vs little, but all of the slices are marinated in a chili mixture before being placed on the spike.

I usually make a point of not asking what I am sure is a stupid question but lately this question has been in my head daily. When they load up the spit is it RAW pork? Does it just sit there as raw pork cooking the outside for hour after hour? (or day after day)

Good question, but I expect it's one of those "you don't wanna know" things. In my naivete, I remarked to a knowledgeable local that it would be better to eat tacos al pastor at one of the places that had a huge piece on the spit, rather than one with a puny little piece. But, apparently, not so: the huge piece is unlikely to sell in one evening, so will be relegated to the fridge for tomorrow's crowd, while the smaller piece will likely get consumed completely, meaning a fresh piece for tomorrow's diners.

In my Opinion.....The places that are really busy (La Papa Loca)are using up the meat they have on the spit the night they put it on. I say that as when I arrive there some nights they are putting the new one on and it is not one from yesterday. I usually get there early and they are open until 5 in the AM so I think it all goes away. BUT, just to help you our Tess, when I get back I will make a point to ask for you.

I can not address the other places as I do not go there enough to know what they do.

I've been eating the Turkish, Syrian and Mexican versions for going on 60 years without any ill effects and will continue doing so without any worries.

About a block from Papa Locos is our favorite Taqueria, Flechita Rojas on Jose Morelos Blvd, on the other end of the block from Pollo Feliz. Do you prefer Carnitas or Al Pastor? Add a cup of consomme', a grilled onion, a real Coke and you will be happy. The green sauces are wonderful, jazz them up with onions, cilantro and lime. We just had about 9 tacos, a cup of consomme' and 2 cokes for about 50 pesos. I tipped them 50 pesos because they always do such a great job of welcoming gringo tourists. We go there every year. Sit down on the bench with the locals and oooooeau and ahhhh with the rest of them over how wonderful the meal is. Always a pleasure to sit with the locals and watch the world go by on the main drag. It's one of our "must do" evenings!

Mike in MN

I hope I can find this thread when we can return to Z, might not be for a couple of years.

Thanks Mike, I just put it on our list of new (to us) places to eat when we visit next year...and if things work out I might even get to try it come fall...

I saw Guy F on the food network at some restaurant where they made these and what they do is slice the raw meat really thin and pile it up slice upon slice. That was the lamb and beef gyro meat but I think it's all made the same.

It's such a great little spot. It's not overrun with people, but there's a steady turnover. No tourists. Always been one of our favorites, and friends we have taken there are now "return" customers. If you aren't a happy customer, I'll buy your dinner!

Mike in MN

I do not know if you include me as a tourist but I take friends there lots of times. They always love the food. Good tacos. But when I want a little more I go to La Papa Loca.

You are correct, they do have WAY more to offer. So do many many other restaurants around town. But we're talking Tacos Al Pastor. This is my favorite stop for the delicacy. They have flavor, price, ambiance, fast service, entertainment (street action, food is prepared tableside ;> What more could a patient, smiling, friendly, tipping tourist ask for?

Our last vacation we went to Papa Locas twice and Flechitas once. Not enough.... Always a pleasure. Hope to see ya next year!

Just let me know when and we can meet for tacos at either place. Or possibly both.

Hope to see you next year! Mid March. ;>

Mike in MN

Tacos on me. I am a big spender.