Al Pastor comes to us from central Mexico with origins in Puebla. It’s typically prepared with marinated pork meat stacked on a trompo (vertical spit grill) similar to shawarma. This dish's flavor profile includes smokey notes of mild guajillo chile, earthy achiote paste which give it its distinct color, and pineapple.

Recipes vary from family to region sometimes including notes of cinnamon, clove, cumin and more. Some of the most skilled taqueros are known to catch falling shreds of Al Pastor with a tortilla lined hand and top each taco with a small slice of grilled pineapple, diced onion, minced cilantro, and salsa of choice (we prefer salsa de aguacate).

Carnitas comes to us from the state of Michoacan. It’s typically prepared with pork meat submerged in lard and cooked in a large copper cazo/pot for long periods of time, and served shredded on tortillas, tortas, and more.  This dish's flavor profile includes bold, savory meat with notes of tangy citrus and aromatic oregano.

Recipes vary from family to region including notes of marjoram, peppercorns and sometimes even include soda.  Some taqueros use their trusted wooden blocks and cleaver to shred and chop shreds of Carnitas, pile into a tortilla, and top each taco with diced onion, minced cilantro, and salsa of choice (we prefer salsa roja). 

Tinga comes to us from central Mexico with origins in Puebla. It’s typically prepared with shredded chicken stewed in a sauce made of tomato, garlic, onion and chipotle, and served on crunchy tostadas. This dish's flavor profile includes smokey notes of chipotle chile, tangy tomato which give it its red hue, and stewed onions.

Recipes vary from family to region, sometimes including dried chipotle morita, chipotle meco or chipotles in adobo creating different flavor intensities of smoked chile. Many food stands in mercados throughout Mexico City will serve tostadas de tinga that layer refried beans atop the tostada and garnish with shredded lettuce, crema, and crumbled cheese.