Tacos al pastor

Pork marinated in achiote and chili cooks on a vertical spit, the trompo. Its model was the Tacos árabes with lamb, sold by Lebanese immigrants in Puebla at the beginning of the 20th century; the current form with pork and corn tortillas originated in Mexico City and was well-established around 1960. The taco is topped with pineapple, onions, cilantro, and salsa.