Best Al Pastor?

I've done a pretty extensive search, but cannot find a recent dedicated thread.

I've had pastor at many places (Maywood/Melrose, Maxwell St. Market, at taquerias SIN TROMPO and plenty of joints in Mexico). It is my favorite taco protein, especially when all points hit (caramelization/sweetness/tortilla) and right off the tromp after a couple dozen rotations.

Full disclosure: This most likely will be featured on season 2 of Sandwich King. So ideally, it would be the vendor at Maxwell St. Market with the charcoal trompo. Does anyone know if he'll be there mid-December? Plus, I guess we won't be shooting on Sundays, but If I can find out where else he sets up, i'll go to him.

Any help would greatly appreciated.

JM

viewtopic.php?f=14&t=1590&st=0&sk=t&sd=a

An early thread among many on this important topic. The credited brick and mortar answer is usually the same, by the way: Tierra Calienta/Carniceria Leon.

This past fall there was a magical outdoor charcoal-fueled pastor stand set up to serve the migrant vineyard workers in SW Michigan near St. Joseph at La Perla mercado with the best I've had, Mexico included, but it's a memory now....

I know this isn't helpful, but the best al pastor I've had BY FAR was at a little place in Oaxaca called Tacos Alvaro. If you're ever there, please go.

If you get down to Sayulita, Mexico, I recommend Tacos Ivan


P1020266 by tmeyer, on Flickr


P1020265 by tmeyer, on Flickr


P1020270 by tmeyer, on Flickr

epicFades wrote:I know this isn't helpful, but the best al pastor I've had BY FAR was at a little place in Oaxaca called Tacos Alvaro. If you're ever there, please go.

Hi,

There are several al pastor threads if you do a search for topic title only: search.php?keywords=al+pastor&terms=all&author=&fid%5B%5D=14&sc=1&sf=titleonly&sk=t&sd=d&sr=posts&st=0&ch=300&t=0&submit=Search

There is also a al pastor DIY on the Cooking and Shopping board.

Regards,

Tierra Caliente on Armitage is the best I've had in Chicago.

^ Those are all probably okay, but their use of cheap ingredients and poorly-skilled chefs prevents them from being "the best" of anything, even by the shockingly low standards of the food consumed by the ethnics.

THE BEST tacos al pasteur are to be found on Next's Montezuma's Revenge menu. It's not yet available to the public, but Chef Achatz gave me a preview. Tortillas are carved tableside from a giant cone of molecularly-bound organic corn, then stuffed inside of Kona-braised Berkshire pork belly. The traditional toppings of lettuce and tomato are then applied... but the lettuce tastes like tomato and the tomato like lettuce! It will really make you question everything you thought you knew about lettuce. Rest assured, guacamole is also represented -- via an avocado velouté. Every table also has shakers of freshly-ground paprika so that diners can customize the spice level as they see fit.

A really profound elevation of a lowly dish. Thomas Keller told me that just one bite brought him back to some of Tijuana's finest whorehouses.

cilantro, everyone knows that the whorehouses of Eastern Europe are far more sophisticated than those of Mexico. Czech prostitutes know 50 different ways of satisfying Icelandic clients alone; how many do Mexican prostitutes know?

cilantro wrote:^ Those are all probably okay, but their use of cheap ingredients and poorly-skilled chefs prevents them from being "the best" of anything, even by the shockingly low standards of the food consumed by the ethnics.

THE BEST tacos al pasteur are to be found on Next's Montezuma's Revenge menu. It's not yet available to the public, but Chef Achatz gave me a preview. Tortillas are carved tableside from a giant cone of molecularly-bound organic corn, then stuffed inside of Kona-braised Berkshire pork belly. The traditional toppings of lettuce and tomato are then applied... but the lettuce tastes like tomato and the tomato like lettuce! It will really make you question everything you thought you knew about lettuce. Rest assured, guacamole is also represented -- via an avocado velouté. Every table also has shakers of freshly-ground paprika so that diners can customize the spice level as they see fit.

A really profound elevation of a lowly dish. Thomas Keller told me that just one bite brought him back to some of Tijuana's finest whorehouses.

Hah. It was all worth it just for this.

tem wrote:If you get down to Sayulita, Mexico, I recommend Tacos Ivan

P1020266 by tmeyer, on Flickr

Fantastic. I'll be in PV in December, and we always make a trip to Sayulita. I cannot wait to eat my weight.

If you're in PV, try Mr. Taco. They have a really great al pastor. Shaved very thin right off the spit and placed in tortilla (no extra cooking on the flatop) together with a bit of charred pineapple. Onion, cilanro and an avocada salsa. Super cheap. The place mentioned above in Sayulita is also very good but it is an hour drive from PV. I generally hit Carmelas at Lawrence and Broadway; pretty good and convenient but no pineapple and no avocada salsa.

crctim wrote:I generally hit Carmelas at Lawrence and Broadway; pretty good and convenient but no pineapple and no avocada salsa.

Carmela's OK; it's a neighborhood gem but I personally find their pastor to be a bit too greasy. The flavors are not nearly as bright as they are at Tierra Caliente. I'd rate it a B but wouldn't call it a pastor destination. I also never find any of those scrumpdillyicious carbonized/caramelized crunchy bits in my order, though that may be just poor timing on my part. Points for having a gyros cone though. Not a bad option for a cheap snack/light dinner before a show at the Riviera or Aragon either.

The best I have had on Maxwell St is at Cavillo's which also has a commercial establishment.
The meat at the 'vaunted' Rubi's is largely in inedible as is all the meat I have tried at Rubi's.-Dick