Introduced by Lebanese immigrants to Mexico City in the 1960s, tacos al pastor is made from pork marinated in achiote and dried chilis, slow-cooked on a vertical trompo spit inspired by shawarma, then carved with a pineapple slice onto a corn tortilla. Mexico City alone has over 150,000 taqueria stands, and al pastor is consistently the most popular taco variety in national surveys. The dish represents Mexico's mestizo culinary tradition — the blending of indigenous and immigrant food cultures.
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