![]() ![]() ![]() Or do it from the privacy of your own home, with Garcia’s recipe, which she shares below. ![]() But if you’re at CHICA after just coming down from the mountains and want to grab the ribs with your hands, absolutely be my guest.” They’re so tender you can separate them from the bone with just a fork. “But if you want to use your fork and knife, you can totally do that too. If I have a burger, I’m going to grab that burger and I’m going to eat it. While Garcia stayed within the pork universe, she opted to go a little closer to the bone and settled on giving baby back ribs the al pastor treatment for an Instagram-ready dish that bears the nickname “the smoke show” because it is presented to diners under a smoke-filled glass dome.Īnd just like earlier versions of al pastor-style dishes, Garcia’s ribs can be ingested as a hand-held item if desired. The author of New Taco Classics, Venezuelan chef Lorena Garcia wanted to extend the tradition when coming up with a take on an al pastor-style dish for her new Colorado eatery CHICA Aspen. Served on pan árabe, tacos árabes and their upright preparation method were the inspiration for spit-roasting pork to serve as the star of tacos al pastor, which translates to “in the style of the shepherd.” When Lebanese immigrants began arriving in Mexico in the 1930s, they brought their distinctive technique of vertically spit-roasting meat, generally thinly sliced lamb. Marinated in flavorful ingredients like guajillo chiles, achiote paste and orange juice as well as spices such as oregano, cumin and cloves, tacos al pastor are a signature item at Mexican restaurants around the globe.īut interestingly, the pineapple-and-pork dish that frequents the signage on taco carts on almost every street corner in Mexico traces its roots to a country located more than 7,600 miles away: Lebanon. ![]()
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