Arab tacos originated in the city of Puebla and are popular in central Mexico. Invented by Iraqi immigrants, they were originally prepared with mutton, although they are now typically prepared with pork as this proved more popular with locals. Corn tortillas were first used for this taco, eventually being replaced by wheat tortillas that taqueros called “Arab bread”, which gave rise to the name “Arab taco” for this style. Nowadays you can find “Arab style” tortas, cemitas (a kind of bread roll) and quesadillas, in addition to tacos – all of these products use the same sliced meat filling. Arab tacos first extended throughout the city of Puebla and afterwards to the rest of Mexico.

Meat preparation is very important. First, the characteristic shape is produced by stacking thin pork slices on a spinning metallic rotisserie until they form the shape of a spinning top, or trompo in Spanish. This trompo is then slowly cooked in a vertical position until the meat is slightly browned, and a thin slice is cut from the cooked exterior. The meat falls from the spit and the taquero then prepares the taco. The rest of the meat will continue cooking as the trompo slowly turns.

Al pastor style tacos are one of the most popular in the rest of the country. The main difference from the Arab style is the meat marinade: a mix of ingredients such as achiote, species and red ground chili that give it its distinctive color. It is slightly spicy, prepared in a small corn tortilla and adding cilantro, onion, pineapple and sauces. Voila, the traditional al pastor style taco. Of course, as with the Arab style there are different varieties of dishes using al pastor style meat, prepared with flour tortillas, in tortas, gringas (between two flour tortillas and adding cheese), etc.