Al pastor originated in central Mexico in the early 20th century, inspired by Lebanese shawarma brought by immigrants. The pork is marinated in chilies, pineapple, and spices, then cooked on a vertical spit, creating the iconic smoky, sweet‑savory flavor that defines Mexican street‑food tacos.

In Mexico City, al pastor is served on small corn tortillas with diced onion, cilantro, and a slice of grilled pineapple. In the Yucatán, the marinade may include achiote and orange juice, while some northern versions add a touch of chipotle for extra heat.

Traditional al pastor is sliced thin from a rotating spit, placed on a warm corn tortilla, topped with finely chopped white onion, fresh cilantro, a small piece of charred pineapple, and a squeeze of lime. A mild salsa verde is often offered on the side.

Al pastor is a staple at everyday street‑food stalls, but it also appears at festivals, fairs, and family gatherings, especially during birthdays and Día de los Muertos when people enjoy flavorful, handheld foods.

Key authentic ingredients include dried ancho chilies (or guajillo), chipotle in adobo, fresh pineapple, Mexican oregano, and cumin. Substitutes such as guajillo chilies, smoked paprika, or canned pineapple can work, but they alter the traditional flavor profile.

Al pastor pairs beautifully with classic sides like Mexican rice, refried beans, esquites (Mexican street corn), and a refreshing agua fresca such as horchata or tamarind.

Tom Smallwood’s method re‑creates the spit‑cooked texture by spreading a thin pork‑chili paste, baking it, then tearing and torch‑charing the pieces, delivering the smoky crust and juicy interior without needing a vertical rotisserie.

Common errors include under‑rehydrating the chilies, making the paste too thick, over‑baking the roll (which dries the pork), and skipping the final char, which provides the signature smoky flavor.

Baking the thin roll mimics the even, high‑heat cooking of a vertical spit while keeping the process accessible for home kitchens. It also allows the flavors to meld uniformly before the final char.

Yes, blend the paste up to 24 hours in advance, cover tightly, and refrigerate. For longer storage, freeze the raw paste in a zip‑top bag; thaw overnight before baking.

The YouTube channel Tom Smallwood focuses on creative, viral‑style home cooking tutorials, often re‑imagining popular internet food trends with clear, step‑by‑step instructions and a light‑hearted presentation style.