Al Pastor to the Core

Yerika Muñoz

While the flavors of al pastor are finding their way onto more menus in the U.S.—in a number of inventive adaptations—it’s hard to beat iterations rooted in original preparation techniques. The Trompo Pastor at Zazil, a concept that celebrates traditional Mexican cuisine, is spit-grilled, using the vertical trompo to slowly roast the pork. “The process is almost ceremonial,” says Yerika Muñoz, executive chef, calling the dish a tribute to the street food that makes Mexico City a gastronomic treasure.

As the meat cooks, outer layers are shaved off directly from the spit and placed on warm corn tortillas. Zazil brings its diners into this tradition, delivering a mini spit to the table and allowing the server to assemble the tacos with chopped onion, fresh cilantro, pineapple and a citrus squeeze in front of the guest, creating a theatrical moment. “The authenticity of its ingredients, the care in the marination and roasting process, along with the interactive table presentation, make each taco al pastor a complete sensory experience,” says Muñoz. “It’s become a favorite, attracting those who seek to revive the tradition of a classic taqueria, as well as lovers of culinary innovation.”

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