![]() Trompo is more difficult to find but worth the search for its crispy edges, continuously created by the constantly rotating spit. Cooks pack plenty of meat into fat tacos. It hosts one table with two chairs and most days a spicy red pastor cooked to order on the griddle. At Puebla Tienda y Carniceria, maneuver the maze of cramped aisles to the tiny taqueria at the end of the butcher’s counter. Those immigrants-turned-restaurateurs infused Mexican flavors into their homeland recipes. When it’s cooked on a vertical spit, it’s called “trompo,” meaning “spinning top.” Lebanese immigrants escaping the collapsing Ottoman Empire in the late 1800s brought their shawarma to Mexico. Al pastor, meaning “shepherd’s style,” refers to the seasoned meat itself.
0 Comments
Leave a Reply. |