"EL" PASTOR
my take on the street food classic AL PASTOR
The marinade that changed my life…
The recipe my dad made that made me fall in love with cooking. (EL OG)
There are recipes you learn because they’re popular, and then there are recipes that become part of who you are. My papa knew all the secrets to making the most amazing things and now I get to share that with you.
Growing up, my dad would make marinated pork that filled the whole house with the smell of toasted chiles, garlic, pineapple, and spices. I’d watch him stand over the stove, simmering dried peppers before blending everything into a deep red marinade that transformed ordinary pork into something unforgettable. I dont know how he was able to touch all those chilies and nonchalantly rub his eyes without even flinching. That’s the level of experience I wanna get to
I didn’t know it then, but those moments were quietly shaping my love for food. that’s why youre seeing this now lol. His love for cooking made the impact you see in me today.
This is my take on the classic AL PASTOR that covers every taste of the spectrum.
Where did “AL Pastor” come from?
The name Al Pastor translates to “in the style of the shepherd.”
Mexican cooks adapted the technique using pork, local dried chiles, achiote, garlic, vinegar, and pineapple. The result became the vibrant, smoky, slightly sweet flavor we now know as Al Pastor. my fave taco meat*
Traditionally, the pork is stacked on a vertical trompo and roasted slowly before being shaved into tacos. The pineapple on top isn’t just for presentation it slowly caramelizes as its juices drip over the meat, adding another layer of flavor. Once you get to this level of flavor developing… you’ll never see food the same way.
The beauty of this marinade is that you don’t need a trompo to enjoy those flavors. You can easily marinate this meat and cook it however you want. Just make sure to marinate it long ENOUGH!
Why this marinade works
Every ingredient has a purpose and intention
Guajillo peppers provide a deep, fruity chile flavor without overwhelming heat. its a perfect balance
Chipotle peppers in adobo add smokiness and savoriness
Achiote gives the signature red color
Pineapple brings natural sweetness and tenderizes meat
Honey balances the acid and spiciness
Vinegar brightens the marinade
Garlic, onion, and bay leaves add aroma, essential for the nose holes
The result is a marinade that hits all flavor profiles without being overwhelming. Now that’s some flavor
