Tacos al Pastor Explained: From the Trompo to Your Plate
Ask a Mexican what the most iconic taco is and there’s a good chance you’ll hear “al pastor”. It’s the taco of late nights in Mexico City, and today it’s one of the best things you can eat in Jacó.
A taco with an international story
Al pastor has roots in the Lebanese immigrants who arrived in Mexico in the early twentieth century and brought the technique of cooking meat on a vertical spit, like shawarma. Over time, Mexican cooks swapped lamb for pork, added a marinade of dried chiles, achiote and spices, and served it in small corn tortillas. A Mexican classic was born.
The trompo
The meat is stacked in thin layers on a vertical spit called a trompo (“spinning top”) and cooked slowly in front of a flame. The outside caramelises and gets crispy while the inside stays juicy. The taquero shaves thin slices straight onto the tortilla — traditionally with a sliver of pineapple on top.
What it tastes like
Smoky, savoury, slightly sweet and gently spicy, with that irresistible crispy edge. Finish it with onion, cilantro and lime, then add salsa to taste.
Al pastor at Taco Taco Jacó
- Tacos al pastor — ₡1,200 each.
- Ding Dong Tacos al Pastor — 3 tacos + drink for ₡3,990.
- Ding Dong Doriburro al Pastor — a Doriburro + drink for ₡5,990.
- Combo Dorilocos al Pastor — Dorilocos al pastor, Birria Ramen, a drink and a salsa for ₡9,040.
Best salsa for al pastor
Try salsa La Niña — pineapple and chipotle echo the classic pineapple topping with a smoky, medium kick. See the full menu or order on WhatsApp.