Pork was very kindly received on the Lebanese-style pits, which Mexico calls a trompo, to mean a spinning top, wider at the top with a narrow bottom. Cooks began seasoning the pork with a special chili marinade, and the now-signature from this unusual grill became extremely popular. Aficionados also took kindly to the “tropicalized” addition of locally-grown pineapple chunks on the tacos, along with diced onion and cilantro leaves.

Corn tortillas, especially those small and street-taco-sized, became the popular bed for the grilled pork and condiments, replacing its original wrap.

For most Mexicans by now, the origin of these popular tacos has been as good as erased and Tacos al pastor are considered 100% Mexican but, now you know the rest of the history.