Tacos al pastor

Pork marinated in a paste of guajillo and ancho chilli, achiote (annatto seed for colour and warmth), pineapple, garlic, vinegar, cumin, oregano, and cloves, stacked on a vertical trompo spit and shaved off as the surface chars and the pineapple at the top drips juice down through the meat. Served on small corn tortillas with chopped onion, coriander, lime, and a slice of grilled pineapple. The Mexican version of shawarma: Lebanese migrants brought the spit-roasting technique to Mexico in the 1920s. The signature is the layered fermentation of the marinade, the deep red colour from achiote, and the contrast of charred pork against the bright pineapple sweetness.