Chicken Supreme with Lemon and Corn
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What: A favorite product of Lebanese immigrants to the Puebla-Mexico City area—and a more Mexicanized version of tacos árabe—tacos al pastor have become ubiquitous in D.F. during the last few decades. Thin layers of pork are marinated in a tasty concoction—including garlic, vinegar, chiles, and achiote (annatto seeds), the latter giving it a red-orange color—then roasted on a vertical revolving spit. When served, the meat is sliced off into a warm corn tortilla, along with a hunk of pineapple (which often sits at the top of the spit), chopped onion, and cilantro. The taco is always served with lime and a wonderful variety of salsas.
Where: Sure, it’s a chain, but we loved Condesa’s El Tizoncito (multiple locations including Campeche 362-A, cnr. of Cholula, in Condesa, map); the company claims to have created tacos al pastor. Check out our taquero’s skills on video.
When: Daily, noon-2:30am
Order: Un taco al pastor (11.90p)—as if it’s possible to have just one. You can try a range of other Mexican dishes here, too, like huaraches, alambres, and quesadillas. Wash it down with an agua fresca, like horchata or jamaica.
Alternatively: There are plenty of great taquerias in town doing tacos al pastor. We also liked Tacos Álvaro O. (Álvaro Obregón betw. Orizaba & Cordoba, map) in Roma Norte and El Hueguito (multiple locations including Ayuntamiento 21 nr. Aranda, map) in el Centro, where al pastor pork is also wrapped into flour tortillas to make a burrito of sorts.
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