The term ‘Trompo’ refers to a vertical rotating spit of al pastor meat that is shaved into tacos by Los Guachos. Suadero meat is produced by dividing the cow’s belly and leg. Skirt steak or flank steak are the primary components of carver asada, which is grilled and sliced meat. The traditional method is for sliced pork to be coated in a flavorful chili mixture and then stacked vertically. Al pastor is cooked differently than other meats, according to tacora chefs. Adobada is a New Mexico specialty and is commonly served as an entree in a stew. Campechenos are taco shells that are made of different types of meat and have various textures. It’s as simple as slicing thinly sliced pieces of marinated pork into taco al pastor. The pork is shaved into their tortillas by the Los Guachos. Adoboda, in contrast to other marinades, is usually served on the grill or stove with similar ingredients. Pork ribs known as al pastor are marinated and cooked on a vertical spit known as a trompo after being marinated. In this article, we’ll explore the history and key characteristics of both trompo and al pastor tacos, so you can know the difference the next time you’re at a Mexican restaurant. While both trompo and al pastor tacos share some similarities, there are also a few key differences. But if you’ve ever been to a Mexican restaurant and seen both trompo and al pastor on the menu, you might be wondering if they’re the same thing. Los Guachos tacos were voted ‘Best in the Midwest’ by Rachel Ray Magazine and the Serious Eats team.Tacos have become a beloved staple in Mexican cuisine, with a variety of delicious fillings to choose from. Juan, the pastorero, made it look easy but he’s the only one on the team who can do it. Finally a pineapple is placed on top and the trompo is ready to feed Los Guachos’ hoardes of hungry customers. There is a lot of skill (and knife sharpening!) involved in securely stacking and shaping the trompo. The trompo must be shaped smoothly so that it cooks evenly, and any resulting trimmings are saved for cooking on the grill. Once in position at the gas-fired roasting station, searing and trimming is done. Hard as it may be to believe, this is a relatively small one – the largest they’ve made has tipped the scales at 370lbs. At this point, any pieces that are trimmed off are sandwiched between the layers.Īll told, this trompo took about an hour to build and required two men to carry and lift it into position at the grill. Every so often he takes a pause from layering to trim and shape the trompo. The ‘ pastorero‘ (yes, there’s a Spanish title for the person assembling the spit) chooses his pieces carefully, skewering the smaller cuts of meat on the spit first and then adding larger pieces as he works his way upward. First, though, a section of pineapple is slid on to keep the pork from sliding off the bottom of the stake. The chopping board has a specially cut hole in it to hold the spit steady and vertical as the meat is piled on. Prior to building the spit, the pork shoulder cuts (in this instance, about 100lbs in total) have been marinated for a couple of hours in a mix of achiote (annatto) and cider vinegar. Here are some behind the scenes photos (with explanation) illustrating how pork, pineapple, and marinade are turned into the glorious mound of meat that is the trompo. Since we had wanted to watch the process first hand, we went to Los Guachos to observe as they went about the daily task of assembling it from scratch. It’s not overly complicated, but it can be a bit difficult to verbally explain in a way that is easily understood. Unsurprisingly, we get a lot of questions about how the trompo is made. ‘ Trompo’ is the name for the vertical rotating spit of al pastor meat from which Los Guachos shaves glistening ribbons of pork off into their tacos. One of our favorite moments, out of all of our tours, is seeing people’s faces when they first spot the trompo at Los Guachos. It’s not hard to see why it catches the eye, or how it would pique people’s interest.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |