Wednesday, November 18, 2015

taco sprezzatura

the best taco al pastor i've had in the last 18 months featured the correct cut of pork (the shoulder) spit-roasted to render much of the fat and bring the surface to a balance between crispness and char, then thinly shaved, precisely sauced, and topped with a baton of cold fresh pineapple, on a cal-scented and slightly scorched fresh corn tortilla. i did not find this taco on a street corner in mexico city, nor was it at the off-strip location of tacos el gordo in las vegas, nor was it at the tacos el gordo mothership in chula vista (which claimed but did not deliver housemade corn tortillas).

no, this best taco al pastor—which wore its fastidious attention to detail lightly—was from empellon al pastor in new york, the third mexican restaurant from alex stupak (once pastry chef at alinea and wd-50) and lauren resler (once pastry chef at babbo).

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