Chicken or Pollo — has been in Mexican cuisine since the dawn of time. When the Spanish conquistadors came to Mexico, they found the small birds we now call chickens. When they voyaged back home, the bird made its way into almost every Spanish farm there was. Mexico even has the earliest reported chicken bones ever found, being nearly years old. Birria or Shredded Beef — originates from the Mexican state of Jalisco. It is actually cooking as thick meat stew or sauce, rather than a simple grilled meat, and is commonly used as taco, burrito, or quesadilla fillings as well as its own thing.
In Mexican culture, birria is commonly served in restaurants or street carts. Al Pastor or Pork — is one of the staple foods in any Mexican restaurant. In fact, al pastor is similar to Carne Asada as a cultural identity for the Mexican people.
You can order any of these meats from our menu and experience them yourself. Our menu is comprised of authentic Mexican dishes that you can have served with any kind of meat that you would prefer. Be it Carne Asada, Birria, Al Pastor, or Chicken; you can customize your plate to fit the experience you want to have.
Mexico is a loving and culture-rich country that believes in community. We created the Backyard Taco menu and cultural representation in our restaurants to provide our guests with exactly the kind of experience that you would want in Mexico. We want you to feel welcomed and not be afraid to try the types of meats that hold so much cultural history within them.
Although Mr. Altamirano says that his tacos al pastor are not the most popular dish at his restaurant, he still serves an average of tacos al pastor per day and even more during the weekend. Without divulging too much detail, he told us that he picks all of his ingredients himself and marinates the pork for at least 30 minutes in the family marinade recipe.
After putting the pork on the trompo, he cooks it until the restaurant opens at pm. A grill is set up just behind the trompo where the tortillas are cooked as well as some other meats. The interview concludes when someone orders 5 tacos al pastor and Mr. Altamirano allows me to take pictures and observe him making the tacos. Altamirano cooks the corn tortillas on the grill and then shaves off slices of the pork into the tortilla and skillfully reaches up to slice off a piece of the pineapple.
His movements are swift and are evidence of his years of experience. Season with salt, cover, and chill until ready to use. If using gas grill or grill pan, reduce heat to low; if using charcoal grill, use low-zone heat. Remove pork from marinade and grill until marinade on pork has dried and begins to caramelize and char, about 12 minutes per side. Transfer to a cutting board and let pork rest 10 minutes. Grill tortillas until soft and beginning to char, about 30 seconds per side.
Top each tortilla with a few pieces of pork and some pineapple salsa. Serve with lime wedges for squeezing over. Want the inside scoop? Please check your inbox to verify your email address. Hot Stuff. Get the Tasting Table newsletter for adventurous eaters everywhere Sign up Your information will never be shared with a third party. Close Tasting Table To-Dos. Around the Web.
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