Mike in MN

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

Mike in MN

Mike in MN

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 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?

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.

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

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 remember because it seemed an absolute remarkable meal all around.

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!