Tacos still lead the way as the quintessential Dallas food, standing proudly next to smoked brisket and the ever popular burger. We have waved through the many varieties in the area, including those filled with smoky and crispy bugs and larvae, but the best tacos seem to come off the trompo. The tacos al pastor de trompo is the conical-shaped meat stack that is most likely constructed in the back room of the restaurant by layering thin slices of marinated pork.
The meat used to contruct the trompo is often leg meat or pork butt, marinated in achiote, chili peppers, garlic, onion and pineapple juice for several days. The trompo is made with layers of the seasoned pork on a large vertical skewer which looks much like a child’s spinning top (thus the name trompo) and placed on a vertical skewer as p char the outer layers of the meat very much like a Greek gyro. The trompo more than likely has Lebanese roots, as there is a large population of Lebanese-Hispanics in Mexico. The trompo is thought to have actual ties to another food, the shawarma. Continue reading