From the Tacos El Bigotes kitchens, run by Juan Jaimes (owner) and Joanna Celis (manager). Published
Both start the same way: thin slices of marinated pork stacked on a vertical spit and shaved off as the outside cooks. The method came to Mexico with Lebanese immigrants and their shawarma (shawarma, history of al pastor). What changes is where you are standing.
Side By Side
| Trompo | Al pastor | |
|---|---|---|
| Home region | Northern Mexico, especially Monterrey | Mexico City and central Mexico |
| Marinade | Red chile, usually less sweet | Adobo with achiote and guajillo |
| Pineapple | Optional | Classic, often roasted on top of the spit |
| Tortilla | Often flour in the north | Corn |
Why We Built The Kitchen Around The Trompo
In Monterrey, taquerias are judged by their trompo (about Monterrey). We keep ours by the counter so you can watch it carved to order. Chris Shepherd singled it out on KPRC 2 as the reason the Gessner kitchen stands apart (watch the segment).
How To Order It
Get trompo tacos on corn or flour with onion and cilantro, and try one of each tortilla. We also serve pastor with pineapple, so you can taste them side by side. Both are on the taco menu, and either meat works in a gordita, sope or torta from the antojitos list.