Thursday, November 8, 2007
Food & Drink / Food Chain Hammond's quest for fire
Posted by Mike Sula on 11.08.07 at 01:01 PM
David Hammond pinch hits Food & Drink in this week's paper with a roundup of where to get real tacos al pastor--juicy marinated pork, with a bit o' char, sliced to order from a flamed, rotating spit. As you'll read, they ain't easy to come by. Most places don't get enough traffic to keep the meat tower fired up--a not uncommon complaint about Middle Eastern and Mediterranean variants such as shawarma and gyros. But for a guy like Hammond, life is legwork. After his piece went to press he sussed out a beaut at the Maxwell Street Market at the Rubi's/Manolo's tent (pictured at left).
"The guy at Rubi's was very proud of it," says Hammond. He was "standing to the side and enthusing 'real charcoal!'"
Comments (8)
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There was a way better article on Tacos al Pastor months ago in Time Out...the Reader should consider some original reporting instead of copping other publications research poorly
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I couldn't find the article you mention. If it exists, could you provide a link? Thanks.
Hammond stole from somebody else on Mexican food like The Chiffons stole "He's So Fine" from George Harrison.
Here's the "way better" article, for reference. Judge for yourself. http://www.timeout.com/chicago/article/restaurants-bars/18437/pigging-out
Don't trust him with your woman, but the though of the fertile mind of Hammond stealing stories is ridiculous.
check this description of tacos al pastor at www.alpastororiginal.com under the how i got the recipe tab
TACOS AL PASTOR The cooking method is the most important to prepare the real tacos al pastor. With ADOBO OVEN. A revolutionary oven that allows its user to cook the meat of the “pastor tacos†while displaying the process inside any restaurant. This allows the restaurant patrons to experience the feeling of eating in a real Mexican “taquerÃaâ€. We realized that Mexican restaurants in the US lack the original “trompo de pastor†(traditional display pastor ovens), and we quickly learned that the reason for this is because traditional pastor ovens do not conform to the regulations imposed by the Health Department. A closer look at the issue revealed that with a conventional pastor oven, the rack of meat is slowly cooked from the outside, leaving a percentage of the meat in the inside at risk for bacteria reproduction. ADOBO OVEN prevents this vulnerability by cooking the meat in a revolutionary way. Along with the burners on the outside, it also has an inside heating mechanism that cooks the meat from its core, thus allowing the whole rack of meat to reach the adequate temperature. ADOBO OVEN meets all of the requirements of the US Health Department and its revolutionary technology assures that the meat will always be safe and healthy. Clients will enjoy the show of watching the “taquero†prepare tacos by cutting thin slices from the rack of pastor meat and placing them in a small corn tortilla along with onion, cilantro and the traditional small chunk of pineapple. I can give you the recipe for the tacos al pastor. For more information visit us at www.adobooven.com Best regards, Juan Antonio Rodriguez Adobo Oven. 210-827-1757
