I read mixed reviews on Yelp.
Pineapple juice contains bromelain…one of the key ingredients in meat tenderizer, so it serves a serious purpose
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That was my thought as well, that what I thought were popular taco types were not even on the list.
Lengua, cabrito and some type of fish taco all seemed like they would be in the top 10 but they did not show at all in the 14+ types shown.
I also had to look “ambas” up, with regards to salsa. It means both, not neither. Otras/other is barely within my ken.
I really need to improve my Spanish language skills.
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Most of the pastor I get in Austin has small bits of pineapple cooked with the pork, not used as a garnish. It is a taco that is often eaten with no salsa, only fresh cilantro, onion, and lime (limon verde). Also, while most restaurants serve either refried or charro beans as a side for tacos, tacos al pastor around here are often accompanied by a bowl of black beans.
I loved the video of the four guys making and comparing their home made tacos. Tough judges! I noticed they always referred to limes as limon. In Austin, since yellow lemons are always in demand for iced tea, if you ask for limon verde you get lime. Ask for limon amarillo and you get lemon. Ask for limon, and you get dealer’s choice. I don’t think of yellow lemons when I think of Mexican cooking. It was also fun to see the use of radishes, a great way to brighten up an otherwise muted taco. I also loved it when one guy put three salsas on a taco at the same time. I guess tacos just aren’t messy enough with only one salsa!
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The Mexican moms try the Mexican dads tacos.
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I just had a “French Taco” in Malaga (Southern Spain). They are advertized all over the place, apparently they were invented just 20 or so years ago.
Not gonna lie, i kind of enjoyed it. Imagine putting french fries, emmental cheese, some sort of vegies, a relish, plus hamburger or deli meats in a flour tortilla, rolling it up and then heating/pressing it in a panini press.
It is really more of a bastardized burrito, not a taco, but it is a pretty decent meal!
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Enjoying your travels vicariously!
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That looks a lot better than the French Taco I ordered in Toronto! I will give French Tacos another chance when I see them when I’m travelling
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Tacos al Pastor can be had at most Mexican restaurants and trailers and trucks in Austin, of which there must be a zillion, but I almost always opt for my gringo home cooking. Although I have read recipes on how to make your own trompo, I just do not see that in my future. I had some leftover pulled pork that I crisped up a bit in bacon fat and diced onions, used the traditional trompo marinade ingredients in the pan, letting them cook down but not to the point of dryness, tossed in chunks of canned pineapple, and set about building the tacos with cilantro and lime. The biggest obstacle to me was the tortillas. I need to work … a lot … on making corn tortillas. Still, no one sent any back, and there were no leftovers for the dog.
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Poor sweet puppy
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I really like French Tacos.
We have a place in LA (called the THE FRENCH WAY) that does what they call the “GOAT” French Taco, which comes with grilled chicken, French fries, honey, goat cheese, and cheesy sauce.
It’s totally trashy, but goddam, it hits the spot.
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Wow, his Japanese is pretty damn good. He doesn’t sound like an American speaking Japanese, he practically sounds like a native speaker! And that pan has seen some things, too!
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Pineapple is pretty much standard from what i’ve read. Never had one, there are too many other choices around here.
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Al pastor without pineapple would be missing a key component (and if you see a trompo without a pineapple on top of it, slowly move away from the vendor and look for a good one)
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I think I would go so far as to say that if there’s no pineapple, it’s not really al pastor, even if it’s just the fruit’s juice bathing and basting the meat on the spit.
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I’m more inclined to agree with your wife, but your analogy works too
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