Al Pastor

These were some of the best tacos I have ever had. We ate at a small seaside restaurant in Cancun, Mexico where meat is sliced thin and marinated, then layered on a vertical rotisserie and slow roasted. When it’s time to make the tacos a lady on the other side of the kitchen presses off fresh corn tortillas and grills them. Then the taquero slices off the meat of your choice and fills the tortilla and sends it to your table with a myriad of salsas and toppings. Can’t be beat…



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