COMO PREPARAR TACOS AL PASTOR AL CARBÓN ¡BLANCOS!

Course available at: https://migueloncabrera.com.mx/ Today we'll be preparing white tacos al pastor, a style that represents a transitional stage in the history of tacos in Mexico City. To understand their origin, we have to go back to the early years when tacos al pastor began to gain popularity in the capital. At that time, the adaptation process of the original recipe—brought by Lebanese immigrants—was not yet complete. That's why these tacos still retained characteristics very similar to the famous Arab tacos of Puebla, such as the use of meat without red marinade and a more neutral seasoning. This "white" style served as an intermediate point between the Arab tradition and the Mexican flavor that would eventually dominate taquerias. Many of the ingredients used today were not yet in use, nor did the vertical spit (trompo) have the same size or shape as we see today. Instead of small corn tortillas, they were commonly served on pita bread or flour tortillas, and the flavor was more focused on the roasted meat. So when we talk about white tacos al pastor, we're talking about a kind of missing link: living proof of how the recipe we now consider traditional developed. More than an alternative version, they are a historical testament to how Mexican cuisine is formed by mixing, adapting, and reinventing.