Al Pastor San Miguel

Late Night Eats in Mexico: Pastor to Die For

Al Pastor San Miguel

You guys. Look. Look at that plate of deliciousness!

Okay, let me take a step back. At the end of the week I’m headed to Tulum (which, in case you didn’t know, is a little beach town on the Caribbean coast of Mexico, about a 90 minute drive south of Cancun). I’ve never been to Tulum before, but I’ve heard it’s a wonderland of beautiful beaches & cenotes, Mayan ruins, bohemian vibes, and great food. And yes, when I’m back later this month, I’ll be sure to give you a full report, especially on the food aspect!

While Tulum will be a new travel experience for me, I do know one thing I plan on eating a TON of while I’m there: pastor tacos.  Thanks to my visit to San Miguel de Allende (a gorgeous town in central Mexico, south of Mexico City) last year, I now realize how wondrous true pastor really can be. Pastor is a big late-night draw in certain parts of Mexico, and it’s so much better than the late-night hot dogs we’re used to in the USA. And sure, I’ve had plenty of al pastor here in Texas, but it is NOT THE SAME as the succulent, spicy, rich meat you find in Mexico.

The best pastor in San Miguel de Allende was at a little taco cart called Andy’s, which doesn’t open until after dark, so we’re talking late night treat only. And when I say taco cart, I mean taco cart. There’s a few little counter seats where you can get a glimpse of the action, but otherwise it’s standing room only. You walk up, order what kind of tacos you want and how many (trust me, never stop at just one) and then wait for your order to be ready and served up to you on a plastic plate covered in… more plastic.

Andy's Pastor San Miguel

So let’s talk about the composition of these tacos. The pork revolves around on a giant upright spit (think similar to a traditional kebap or gyro). The pork is sliced directly off the spit, fried up on the flat-top with gooey white cheese, garnished with traditional toppings (onion, cilantro, spicy salsa). You can also get pineapple or no pineapple. Some people have an aversion to adding the fruit, but I love it. You can see it roasting there above the pastor itself.

Just look at this glorious messiness… yes.

Al Pastor San Miguel

These pastor tacos are traditionally served on small corn tortillas, but you can also get “gringo” style which is basically the same exact taco, just served on a big flour tortilla. You really can’t go wrong either way! If you’re ever in San Miguel de Allende, Andy’s is definitely the place to hit up… they don’t have a website that I can find, but if you ask a local, they should be able to help you out. And as far as the best pastor in Tulum… well, I’ll let you know sometime in March!

Port Aransas Shrimp Breakfast Taco

Food Porn Champion: Tacos for Breakfast

Port Aransas Shrimp Breakfast Taco

If you haven’t had a breakfast taco in your life, you (a) have never been to Texas, and (b) are doing yourself a huge disservice. And if you haven’t had a breakfast taco while hungover, you are doing yourself a HUUUUUGE disservice because breakfast tacos are some of the best hangover cures ever. This particular breakfast taco is from a teensy diner in Port Aransas, on the Gulf Coast of Texas. It features fresh gulf shrimp, battered and deep-fried, topped with lettuce, tomato, cheese, and shredded cabbage. Oh, and on the side? Hashbrowns. Why? WHY NOT.

Torchy's Tacos

Food Porn of the Day: Taco Time


Tacos: what CAN”T they do? These are two of the most delicious varieties from the beloved Texas taco purveyor Torchy”s. The Brush Fire, on the right, is especially Vi har listet mange pokerrum og andre hjemmesider for poker, spillemaskiner online og betting, og de skifter deres kampagner, regler og regulativer. exciting: Jamaican jerk chicken, grilled jalapeños, mango, sour cream, cilantro, and a mysterious condiment known as “diablo sauce.” It”s sweet, spicy, citrus-y, and amazing.

Los Doritos Locos Part 2: The Chips



First, we tested the tacos, now we test the Doritos. Cool Ranch took round one. But does it carry over to the chips? Frito Lay and Taco Bell had the right idea in attempting to send the Taco Bell cult following over to the crispy chip company—but will it work? Well, first off, the chips better damn well taste exactly like the tacos. Secondly, there are two kinds of chips in the bag, and you must take the time to match a taco chip with the regular chip (the work needs to be worth it). Finally—I am expecting the same flavor without the massive toll that tacos take on my digestive system. Anywhoo, let’s talk Doritos Locos chips.

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Los Doritos Locos Part 1: The Tacos


It’s about time we discuss the Taco Bell’s Doritos Locos Tacos. First, we were introduced to the Nacho Cheese Doritos Locos Taco. Then, we were told there would be a Cool Ranch Doritos Locos Taco, which was delayed. Outrage, betrayal, and nearly full riots occurred with the news. Finally, our friends at Taco Bell released the Cool Ranch tortilla pocket. Great…but now we have to choose between the two.

The battle begins…

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Honey Poblano Chicken Tacos

These tacos are something crazy delicious. Shredded chicken, sweet and malty buckwheat honey, spicy roasted poblano peppers and melty gouda cheese, all shoved into a crispy, freshly fried corn tortilla. These were so tasty I ate them for dinner. Then I woke up and made a few more for breakfast. And I’m still thinking about them.

I gave time-saving alternative ingredients if you’re strapped for time, but I must insist that you fry your own tortillas. Do not buy the hard shell tacos and use those; they are light years away from the awesomeness of a freshly fried corn tortilla. Let’s get down to business:

Honey Poblano Chicken Tacos

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In Which I Succumb to Taco Tuesday

When I first moved to DC, I had the pleasure of living with not one but two lovely women who came from families with eight children.  As a member of a modest two-child family, I was endlessly fascinated by their stories of growing up.  One story that entered our household lore and has stuck with me going on six years later is the tale of the day that Rachel, who was near the end of her large family train, called her house on a Tuesday and talked to her mom.  It came out that her mom, dad and brother, the only ones remaining at home, were having fish for dinner.  Indignantly, Rachel exclaimed, “But Mom, it’s Taco Tuesday!”  To which her mom replied something like, “You think that we still eat tacos every week now that it’s just the three of us?”  It seems that Taco Tuesday was more a product of pragmatism than a reflection of her mother’s love of Tex-Mex cuisine.

For me, the food growing up was considerably less regimented. Sure, there were some favorite family dishes, but the level of predictability was considerably less pronounced.  My mother would plan the week’s menu over the weekend, and each of us would have a say.  New dishes were welcomed, particularly if the person suggesting it was also willing to cook it.  After I flew the coop, I met a man whose tastes are as varied as mine, and together we embarked on many culinary adventures (think homemade gyros, doro wat, and pesto pizza). It seemed that Taco Tuesday, at least for me, was not to be.

But…I now find myself the parent of two kids two and under, one of whom eats every three hours around the clock, and the other who is disinclined to entertain himself for hours while I practice Advanced Menu Planning and Execution.  That’s right.  I have embraced not only Taco Tuesday, but Pasta Monday as well.  But, I promise you this, ESers:  There will never be a Turkey Surprise Thursday.  I hope.

Oh yes, a recipe…so, when I am feeling particular adventurous  and my mini-sous chef is willing, Taco Tuesday can become Enchilada Tuesday.  It’s not too much more work, but looks considerably more impressive.

Easy Tuesday Enchiladas

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