The "Taco al Pastor"

I believe sharing food is the first step in the exchange of cultures, whether it is across seas and deserts, sovereign borders, or state lines. I can say with a high degree of certainty, that, most travelers, before they even think about a folk dance ensemble, a walk through a museum, or a tour of the quartz mine, will eat something.

While the United States thinks of itself as the great melting pot, we should acknowledge that cultural movement around the world is helping to shape a future we will all share, and it's been going on forever.

In the 1920's, there was a considerable influx of immigrants from Lebanon, Turkey and Iraq into the Puebla state of Mexico. They brought with them the vertical rotisserie grills used to make 'shawarma', a sandwich-like pita wrap with shaved lamb, goat, chicken, turkey, or beef, or a halal mixture of meat. Strips of the meat are marinated then skewered and slow roasted on a vertical rotisserie. As the meat cooks on the outside, it is shaved for the sandwiches. The Greek 'gyro' and Turkish 'doner kebab' are forms of shawarma.

The Poblanos took to the street food and today, at 'taquerias orientales' in the city of Puebla, you can buy Mexican shawarmas, called 'tacos arabes' with flatbread called 'pan arabe', or with a leavened baguette called 'torta arabe'. They are still popular using the traditional meats, and are served with a number of sauces like tahini and labneh.

But you know those Mexicans and their Mexican food - now most of the 'tacos arabes' are made with pork. YUM!

The Mexicans call the vertical rotisserie 'el trompo' and on its skewer they layer strips of pork marinated in annatto sauce, and top the sandwich with a thick garlic chipotle sauce.

In Mexico city, as in any capital, nationalist spirit percolates over into local cuisine,and they further adapted the Poblano shawarma to better exemplify the Mexican national identity.

The 'Taco al Pastor' (in the shepherd's style, or in this case, pigherd's style) is a fresh corn tortilla stuffed with shaved rotisserie pork (pictured above) topped with pineapple,cilantro, chopped onion and red or green salsa. I have seen chefs in Mexico city place a pineapple crown at the top end of the skewer so its juices will help tenderize and flavor the meat.

A 'Taco al Pastor' served on a flour tortilla is called a 'gringa'.

There are certainly enough kinds of shawarmas to make to warrant owning a little vertical rotisserie and serious foodies can always get one at a local equipment supplier. I'm already thinking skin-on boneless duck breasts ( with pineapple, apricot and chipotle marmalade). What a buffet station!

Hasta luegito, el trompo!