Tacos al Pastor


Courtesy of soypoblana.com (facebook.com/SoyPoblana)

This is Tacos al Pastor

Let the taco education continue. Previously I have written about tacos de asada which are one of my personal favourites, but now it is al pastor’s turn. Heavily influenced from shawarma, Tacos al Pastor are slightly different in that the meat is cooked on a standing spit (the same way in which kebab meet is cooked) however the meat is pork rather than lamb. If you are in downtown Puebla around 10am you will see the meat being prepared at every taqueria in sight. Layer by layer the meat is marinaded in spices and layered on the spit, where it then takes hours to reach the tasty meat, which is used in the tacos. Don’t be surprised to see gigantic spits of taco meat before lunch/dinner begins.

What’s that on top of the spit, in the picture below? It’s a pineapple! A crucial part of tacos al pastor is the pineapple. The pineapple, if done correctly, should stand atop of the spit, so it gains the heat, and then pieces of it are cut off and added to the already prepared meat. Being a ‘taquero’ (like the man pictured below) is a real skill, one that you can see in this video. I recommend watching right to the end where you can see how the taquero skilfully cuts the pineapple and catches it with his other hand, that has a taco in it.

Tacos al Pastor vary considerably, in how much the meat is cooked. Some taquerias cook their meat so it is crispier than other places. Now once you have your tacos, which come with cilantro, onion and pineapple, you need to add lemon and green salsa. Tacos al Pastor are always served with a unique green salsa, which takes the flavours to the next level.

Tacos al Pastor are traditionally made using corn tortillas, though you can switch it up and ask for flour tortillas and/or added cheese. ‘Gringas‘ are a flour tortilla, with melted cheese, pastor meat and closed on top with another tortilla.

Where do I go get some delicious tacos al pastor? Well they are not hard to find, especially if you are downtown, but if you are looking for a recommendation then please send me a message through our facebook page.

When should I eat tacos al pastor? Like every type of taco, these are more popular at night but also make for a delicious (all be it a bit naughty) lunch!


two tacos al pastor prepared with pineapple, cilantro, onion and salsa

Taqueria La Esquina


Courtesy of  soypoblana.com (facebook.com/SoyPoblana)

Taqueria “La Esquina”

This is Tacos de Alambre

I love tacos. And what you realise living here is that there are so many to tempt you. You’ve got Arabe, Pastor, Asada and a personal favourite – alambre. Taqueria La Esquina is my favourite taco place. Their specialities are tacos al pastor and tacos de alambre. Tacos de Alambre are made my combining certain meats, vegetables and cheese, from which you can make your own tacos. The dish below called ‘alambre’ has: Chuleta (Cutlet of pork), Tocino (Bacon), Cebolla (Onion), Pimiento (Pepper), Queso (Cheese). It is prepared by first cooking the chuleta on a large hot ‘comal‘ (flat griddle) followed by adding the bacon and veggies, then the taquero, mixes all the ingredients together, continuously chopping and mixing.  The last step involves adding cheese which melts on top. Then the plate is served, at which point you can make your taquitos (they are smaller corn tortillas) and add salsa (my favourite being the green one). The deliciousness is hard to explain, so just trust me on this one.

In a recent study, we tested how many taquitos could be made from one alambre portion (that costs 50 pesos), and managed 16! This is a great dish for sharing. Nothing brings people together like tacos. 

one alambre and tortillas

Taqueria ‘La Esquina’ (‘the corner’), which funny enough isn’t on a corner, is located on Boulevard San Felipe at the intersection with Avenida 15 de Mayo. This is most definitely a night visit! Tacos are always best when eaten in the evening.

one taco de alambre made by Soy Poblana