Mexico City, the bustling heart of Mexico, is a vibrant destination filled with rich history, captivating culture, and incredible cuisine. In the first episode of our exciting new show, we join Paul, our enthusiastic tour guide, as he takes us on a journey through the lively streets of this fantastic city.
Our adventure begins at the bustling markets, where the sights, sounds, and smells create an unforgettable sensory experience. The diverse array of fresh ingredients, spices, and local delicacies provides a glimpse into Mexico City’s culinary landscape. It’s here that we discover the origins of the beloved Tacos al Pastor, a mouthwatering dish that perfectly embodies the city’s spirit.
Tacos al Pastor is a fusion of flavors and cultures, with origins tracing back to Lebanese immigrants who brought their shawarma-style cooking techniques to Mexico in the early 20th century. Over time, the dish evolved, incorporating Mexican ingredients and flavors like marinated pork, pineapple, and a medley of spices, creating the iconic Tacos al Pastor we know and love today.
In our first episode, Paul learns from local chefs about the art of preparing Tacos al Pastor. The secret lies in marinating the pork in a blend of chiles, spices, and pineapple juice before grilling it on a vertical spit, known as a trompo. The result is a succulent, flavorful meat that’s both tender and juicy.
Ready to try making Tacos al Pastor at home? Here’s a delicious recipe to get you started:
2 lbs boneless pork shoulder, thinly sliced
5 dried guajillo chiles, seeds, and stems removed
2 dried ancho chiles, seeds, and stems removed
1/2 cup white vinegar
1/2 cup pineapple juice
1/4 cup chopped white onion
3 cloves garlic
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 small pineapple, peeled, cored, and cut into thin slices
Soak the dried chiles in hot water for 15-20 minutes until softened. Drain and transfer to a blender.
Add vinegar, pineapple juice, onion, garlic, cumin, oregano, salt, black pepper, cinnamon, and cloves to the blender. Blend until smooth.
In a large bowl, add the pork slices and pour the marinade over them. Mix well, ensuring all the pork is evenly coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to let the flavors meld.
4. Preheat your grill or grill pan on medium-high heat. Skewer the marinated pork and pineapple slices, alternating between the two. If using a vertical spit (trompo), layer the pork and pineapple slices, placing a pineapple slice on top.
Grill the skewers for about 3-4 minutes per side or until the pork is cooked through and slightly charred. If using a trompo, rotate it slowly over the heat source, cooking the pork until browned and slightly crispy on the edges.
Remove the cooked pork and pineapple from the skewers or trompo and chop them into small pieces.
Serve the Tacos al Pastor on warm corn tortillas, garnished with diced onions, chopped cilantro, and a squeeze of lime. Enjoy your delicious homemade Tacos al Pastor!
Aside from the mouthwatering cuisine, Mexico City is also home to fascinating landmarks and historical sites. In our first episode, Paul visits iconic locations like the Templo Mayor, an ancient Aztec temple in the heart of the city, and the Palacio de Bellas Artes, a stunning architectural masterpiece that showcases Mexican culture and art.
As we wrap up our exploration of Mexico City in this exciting first episode, we’re left with a newfound appreciation for the city’s rich history, captivating culture, and delectable cuisine. We hope you enjoy trying the Tacos al Pastor recipe at home, and stay tuned for more adventures as we continue our journey through Mexico. Hasta la vista, amigos!