Tacos Al Pastor at Burrito Amigo. Maybe the best?

This little taqueria on an isolated stretch of Grand avenue just west of Laramie is something special. They have a small menu featuring carne asada and cabeza but really specialize in tacos al pastor. Cut from the cone, crusty on the outside and served with griddled onions and jalapenos,cilantro, radish slices and lime wedges these are among the best al pastor tacos I've had. Crowds at peak hours seem to agree. The focus and quality here make it almost a La Pasadita of al pastor. This is the kind of stuff you wind up craving, or at least I do. Really good.

Burrito Amigo
5238 W. Grand
Chicago, IL

kuhdo, thanks for the intel. May try to hit for lunch tomorrow.

Sounds very interesting. My favorite taquerias so far, for al pastor or other varieties, have been (near me) the gramatically-incorrect but mighty good Buenas Nachos in Frankfort, the Burrito Loco in New Lenox, and Tacos Erendira on Halsted just south of 32nd St.

re: La Pasadita - Late last winter, I stopped there and saw chile relleno tacos on the menu. I tried to order a couple, and "sorry, we're out." I then tried both of the other locations, same story - 0-for-3. I ended up going to Erendira for my stuffed pepper taco fix... and IMO they have the best stuffed pepper tacos I've had.

As mentioned by Ilk here:

http://www.lthforum.com/bb/viewtopic.php?t=2585

Taqueria San Jose, not far from Ed's Potsticker House on 32nd-ish and Halsted, does pastor remarkably well. Not everything there is awesome, but tres tacos al pastor con todo (cebolla, cilantro, avocado) and a banana shake with cinnamon (licuado chico de platano con canela) is a fantastic lunch or 2 AM snack.

Santander wrote:As mentioned by Ilk here:

http://www.lthforum.com/bb/viewtopic.php?t=2585

Taqueria San Jose, not far from Ed's Potsticker House on 32nd-ish and Halsted, does pastor remarkably well. Not everything there is awesome, but tres tacos al pastor con todo (cebolla, cilantro, avocado) and a banana shake with cinnamon (licuado chico de platano con canela) is a fantastic lunch or 2 AM snack.

I too often get the Al Pastor jones in the wee hours. Unfortunately Burrito Amigo closes at 9 during the week/10 on weekends, so late nights are not an option. The owner tells me he doesn't feel safe staying open later (tho in considerably more colorful terms). A good late nite alternative for AP is Birria Huentitan at 4019 W. North Av.. They have a beautifull cone right in the window and you can often see the slicing taking place as you drive by. Huge burritos here, but the asada is cooked on a flatop grill. Still pretty good. Open until 5 am weekdays, 24 hours over the weekend.

kuhdo wrote:This little taqueria on an isolated stretch of Grand avenue just west of Laramie is something special. They have a small menu featuring carne asada and cabeza but really specialize in tacos al pastor. Cut from the cone, crusty on the outside and served with griddled onions and jalapenos,cilantro, radish slices and lime wedges these are among the best al pastor tacos I've had. Crowds at peak hours seem to agree. The focus and quality here make it almost a La Pasadita of al pastor. This is the kind of stuff you wind up craving, or at least I do. Really good.

Burrito Amigo 5238 W. Grand

Stopped by around 1:45 PM, figuring that I’d miss the lunch rush. The place was surprisingly crowded; people sitting in back and the main room just about full.



Encouraged by the cartoon of the flaming al pastor, I went for one taco of that and one of carne asada.



Unfortunately, right after ordering, I looked for an actual al pastor setup in the back, and saw only an empty (though very clean) spike. The pork was pulled from a stainless steel box (the heart sinks); turns out, it was pretty tasty, but it lacked the fresh crispy cone-cut magic I had hoped for. Did I come too late? It’s possible they had the al pastor going earlier (I should have asked, but didn’t); this place is very clean (I saw constant use of sinks as countermen washed hands between making orders and taking money), so maybe they had the spike a’turning and just turned it off and cleaned up fast after the lunch rush. Not sure how to account for no radishes, griddled onions or lime wedges. Do they change their taco recipes after dark? Odd. I did get a grilled jalapeno, which was nice.

The carne asada was pretty good, chewy but good, and freshly pulled off the grill and cut, just for me.

Overall, not bad but not what I was expecting (kuhdo, don't take this personally; sometimes there's no accounting for the vagaries of food prep, especially at relative holes-in-the-wall like this).

I had this happen once before here as well. Wasn't sure what to make of it, just figured it was an anomaly. I asked for the onions and radishes and got them anyway, which helped things quite a bit. Not sure how to explain the inconsistient presentation. Sorry you didn't get to try them at thier best. When the spit is turning, this place is very good. I'm going to try to
sort this out.

Another place that serves al pastor off the spit is Atotonilco in Worth. Honestly, quality in general there is spotty. For instance - they make their guacamole fresh, so depending on the quality of the avocados, sometimes it's fantastic, and sometimes it's eh. The chips are sometimes a bit stale, and the salsa isn't always perfect.

However, when they're on, they're on. The salsa is usually quite fantastic - fresh and spicy. You get a nice large cup of their pico de gallo-style salsa, a basket of chips, and the ubiquitous carrots & peppers in a vinegar & spice broth when you eat-in. I also love their fruit juices - the strawberry & papaya is my personal favorite.

I always get the al pastor tacos when I'm there, though. Make sure you ask for the cilantro & onions. Last time I was there, they gave me a basket of key limes, too! Mmmm.

Atotonilco
6922 W 111th St, Worth, IL 60482
(708) 448-8242

I may have the answer. Seems there was an electrical problem and the spit was down for a few days. Went by tonite at about 6pm. Lot was full,shop was packed and the spit was in full glory. Plates of beautiful tacos with griddled onions,radishes,lime wedges and a nice fresh onion salad (in a box on the front counter) as per my original post. I have to stand firmly by my initial assessment. This is one good Al Pastor spot. I'll post pictures soon. It would be unfortunate if it were overlooked because the spit was down on one visit.

kuhdo wrote:I may have the answer. Seems there was an electrical problem and the spit was down for a few days. Went by tonite at about 6pm. Lot was full,shop was packed and the spit was in full glory. Plates of beautiful tacos with griddled onions,radishes,lime wedges and a nice fresh onion salad (in a box on the front counter) as per my original post. I have to stand firmly by my initial assessment. This is one good Al Pastor spot. I'll post pictures soon. It would be unfortunate if it were overlooked because the spit was down on one visit.

That's good to know, and I would not by any means write it off...and next time I go, I will demand griddled onions (cebollas parilladas?), etc., which I must admit, sounded really good based on the OP, and which I retrospectively missed.

Walked in today at 12:15 PM. Sparkling clean spit. Tacos al pastor meat being scooped out of bin. Walked out.

This shows serious dedication to all things Al Pastor, no?



Burrito Amigo spit in action last weekend. No es fantasma! Topped with real pineapple, not canned.



Radishes and limes aplenty






Spit cooked Al pastor with griddled onions cooked red salsa and house made white onion cabbage and carrot salad. Muy delicioso!!







Ladies on Devon discussing personal attributes of certain posters who shall not be named herein.

I really don't understand why the spit only runs sometimes at this spot I' but m sure someone with better Spanish than mine could probably figure this out in no time. All I can say is that when it's running (as it always has on weekend visits for me) , the AP is excellent.

Tony, the head waiter at Fiesta Mexicana (who also works part time at Big Herms on Dempster) tipped me to this place. He says it's where the guys who work in other Mexican restaurants go for their AP fix. I can understand why.,

Maybe the deal is they only do up the TaP when they know they're going to have a major crowd. That's very understandable, though I actually thought going around lunch time on a Friday would be a good bet.

David Hammond wrote:Maybe the deal is they only do up the TaP when they know they're going to have a major crowd. That's very understandable, though I actually thought going around lunch time on a Friday would be a good bet.

I would have thought so too. Sorry your visits didn't pan out.

How does this al pastor compare with my favorite... Carniceria Leon on ashland and blackhawk? http://www.lthforum.com/bb/viewtopic.php?p=74436

Update on the Burrito Amigo spit mystery:

I found myself at Burrito amigo again tonite. I think I'm finally getting close to solving the puzzle of why the spit seems to be running when I visit in the evenings, and not when Hammond visits at lunch.

During my visit it was explained to me that the alphanumeric string "5:00 pm to 9:00pm" painted in bright red characters, next to the picture of the flaming AP spit in the window....



would, when properly decoded reveal valuable information about when the spit is actually in operation. I haven't quite cracked this code yet, but feel confident the answer is close at hand. Will keep you updated.....

Don ("estupido mucho") K.

I've yet to find a place in Chicago that serves tacos al pastor as the same is served in Mexico. The photo above with all of that "stuff" on it is enough to turn me off of the place being recommended. Eat it if you like, but don't be convinced that the product is being served as tacos al pastor is served in Mexico. Enjoy!

kuhdo wrote: During my visit it was explained to me that the alphanumeric string "5:00 pm to 9:00pm" painted in bright red characters, next to the picture of the flaming AP spit in the window....



would, when properly decoded reveal valuable information about when the spit is actually in operation. I haven't quite cracked this code yet, but feel confident the answer is close at hand.

All the toppings are unfamiliar to me, also. However, Bill, I'd not be surprised if there's a town in the huge country of Mexico where they make pastor that way, and that the cook or owner of Burrito Amigo comes from that place. Sweeping statements about how one dish is done in Mexico rarely pan out, given the many regional variations on dishes, even dishes that can be traced to a specific time and place. Same goes for China, Thailand, etc. (but not Italy ). Seriously, though, not much seems to be gringo or "not Mexican" about this place (well, "burrito" in the name maybe).

PS, how are they prepared in Mexico in your experience? And to clarify, do you mean the DF specifically? As a lover of al pastor (C. Leon's especially), I'm interested. I've had it in different parts of Mexico, and don't think I noticed huge differences. (Never saw the onions as a topping as opposed to being part of the pastor on the spit).

Tacos al Pastor cutting and serving techniques documented here:

http://youtube.com/watch?v=qMaJJ0JuWUQ& ... ed&search=

Wow. The depth of resources available on the internet is incredible!

I've not encountered griddled onions as an AP topping elsewhere either, but do find them mixed into the cone at a few places (like c.Leon), but this is fairly uncommon. I think most cones are carne only.The onion note is a little more upfront the Burrito Amigo way, but both are excellent. I do like the flavor of grilled/cooked onions with Al Pastor versus raw only though.

Oh, yes, also like c. Leon they will add a bit of pineapple if you ask .

Thanks, David ... that's some serious al pastor slinging.

I noticed that he occasionally dipped his knife into the pineapple. Do you know what that's all about?

DY wrote:I noticed that he occasionally dipped his knife into the pineapple. Do you know what that's all about?

After he fills each of three tacos with meat, he seems to just tap the pineapple crown. Not sure why, but the move is very purposeful, almost ritualistic.

When we traveled to D.F. and Taxco in 2005, there was routinely a shaving of pineapple placed on top of the taco. In the best, the pineapple had been rotisserie-grilled and caramelized along with the pork, which does not seem to be the case in this video. Rick Bayless also shows this in his show on Mexico City taco stands; the pineapple is not mere ritual, knife-cleanser, or subtle drip-down flavoring, but an actual component of the taco.

When I make al pastor at home, I crisply flash-fry pre-chopped and marinated thin-cut pork chops, deglaze the pan with lime juice, and then cook down some pineapple and Mayan sweet onion to add as a topping. I've seen this method used in several Guerrero/Puebla households in Chicagoland.

David, I'd send you to Taqueria San Jose (not far from Ed's and Healthy Food Lithuanian in Bridgeport), but it's a Schroedinger's Cat deal since the kitchen is enclosed in the back and you can't be sure it's coming off a rotisserie. Their pork is very tasty (lots of citrus, lots of "good" grease), and served with finely chopped white onion and cilantro. No identifiable pineapple though they may use juice in the marinade (as I do).

Taqueria San Jose
3253 S Halsted St
Chicago, IL 60608
312-225-7386

Santander wrote:When we traveled to D.F. and Taxco in 2005, there was routinely a shaving of pineapple placed on top of the taco. In the best, the pineapple had been rotisserie-grilled and caramelized along with the pork, which does not seem to be the case in this video. Rick Bayless also shows this in his show on Mexico City taco stands; the pineapple is not mere ritual, knife-cleanser, or subtle drip-down flavoring, but an actual component of the taco.

This was also true of the street food tacos al pastor that I had in Puerta Villarta. The little shavings of caramalized pineapple lent a very nice sweet note to the tacos.

Bill, I'd not be surprised if there's a town in the huge country of Mexico where they make pastor that way, and that the cook or owner of Burrito Amigo comes from that place.

Well, I'll be surprised if there is. The meat on the taco in the photo I refer to might be al pastor, but I doubt you'd find a Mexican, in Mexico, who would call the taco that (with all the .stuff piled high on it). If the person eating the taco placed all of those things on top, then I'd comment differently.

PS, how are they prepared in Mexico in your experience? And to clarify, do you mean the DF specifically? As a lover of al pastor (C. Leon's especially), I'm interested.

You'll find tacos al pastor primarily an offering in the D.F. - Distrito Federal (a/k/a Mexico City). In the D.F. and elsewhere I've traveled in Mexico such tacos have always, and only, been served as follows: two small tortillas upon which the al pastor meat is placed, and, mostly, but not always, a small piece of pineapple tops it off (not carmelized, not cooked, but cut from a pineapple sitting on a spit at the top of the machine). Nothing else. Condiments (salsa, chopped raw white onion, cilantro) are typically available on tables and counters, but not placed on the taco by the person carving/serving. That's been my experience during a 38-year period of eating tacos al pastor in Mexico.

I've not encountered griddled onions as an AP topping elsewhere either, but do find them mixed into the cone at a few places (like c.Leon), but this is fairly uncommon.

The challenge for me in Chicago has always finding a place with consistently good al pastor meat; given the size of the Mexican community in Chicago, it's been disappointing. I think the classicly assembled al pastor is meat only, with the heavy spicing added beforehand.

And the not so good... (linked next to the above YouTube link)

http://youtube.com/watch?v=2PKR0EkCZHE& ... ed&search=

Probably why the self-serve al pastor bar never took off... (the Spanish comments are hilarious...)

DY wrote:Thanks, David ... that's some serious al pastor slinging.

I noticed that he occasionally dipped his knife into the pineapple. Do you know what that's all about?

It's hard to tell from the youtube video, but if you look closely, he is cutting a slice of pineapple and flinging it into the taco. This is pretty standard for al pastor, but not all the places around here do it that way. I love them with the pineapple, personally. My favorite place in the neighborhood for tacos al pastor is Atotonilco on 26th Street. Their al pastor tacos are much more heavily spiced than most places I've been to. If only they had pineapple to go with it, they'd be perfect.

I like the pineapple in there too. At burrito Amigo, if you ask they'll take the pineapple off the top, slice off a chunk, sprinkle some chile on top, dice it up and throw it on the grill with some ap cut off the cone so the whole thing gets carmelized up together. Wrapped up in two small corn tortillas with grilled onions on top, the end result is very tasty. I can't vouch for authenticity, but can tell you that not only do I like it, but that as far as I can tell, the operation seems to be entirely run and patronized by ( alot of) Mexicans from Mexico.

At burrito Amigo, if you ask they'll take the pineapple off the top, slice off a chunk, sprinkle some chile on top, dice it up and throw it on the grill with some ap cut off the cone so the whole thing gets carmelized up together.

If I witnessed such preparation I'd walk out the door of the place and never return. Frying the meat on the griddle ruins the taste, IMO - just like frying gyros meat does. The meat is meant to be cooked on the spit, sliced and served on a taco. Adulterate it if you want, but don't call it a taco al pastor. Different strokes for different folks - and there are many imitations out there.