New to Our Menu: Pork Al Pastor

While new to our menu, this beloved dish has a rich history and is a favourite among food enthusiasts both in Mexico and around the world. Join us on a delectable journey as we explore the origins, preparation, and tantalizing taste of Pork Al Pastor.

A Fusion of Culinary Traditions
Pork Al Pastor is a perfect example of the fusion of culinary traditions in Mexico. Its roots can be traced back to Lebanese immigrants who settled in Mexico in the early 20th century. These immigrants brought with them their tradition of spit-roasting meat, known as shawarma or gyro. The locals embraced this culinary influence, adapted it to their own tastes, and thus, Pork Al Pastor came to be.

The Traditional Marination Process
At the heart of Pork Al Pastor lies the marination process, which imparts its unique flavour. Thinly sliced pork is marinated in a blend of aromatic spices, typically including achiote paste, citrus juices, garlic, onions, oregano, and a medley of chili peppers. This flavorful marinade infuses the pork with a delightful combination of tanginess, smokiness, and a hint of sweetness.

The Signature Rotisserie:
Traditionally, Pork Al Pastor was cooked on a vertical rotisserie called a “trompo,” resembling the Lebanese shawarma setup. Stacked layers of marinated pork are slowly roasted on the spit, allowing the meat to caramelize while retaining its tenderness. The rotisserie method ensures that the pork is cooked evenly and develops those delicious crispy edges that add texture to each bite.

Pork Al Pastor is a culinary creation that showcases the remarkable fusion of Lebanese and Mexican flavours. Its tantalizing blend of spices, tender meat, and the distinct touch of charred edges make it a true delight for the taste buds.

At Quesada, we season ours  with Mexican chiles and garlic, then cook it  over an open flame. The next time you pay us a visit, be sure to give it a try!