Dude. Awesome. Meat is not murder when it’s edible art like this. I have had over a dozen varieties of tacos al pastor and each blend of meat has been unique – even the same Taco Inn restaurant in Mexico City had a different flavor in the meat from day to day… always good, but always a subtle difference.
My guess is because it’s all hand-made. There’s no huge factory pumping out some name-brand carne al pastor. Instead, there’s so many cottages producing the stuff as a cottage industry that it really is being mass-produced, just without any central direction or planning. No government, no corporation… just someone who knows how to put awesome on a vertical spit and slap it between a corn tortilla with onions and cilantro when it’s ready.
I really don’t think anyone can compete with the hundreds of thousands of carne al pastor producers. Uniformity brings blandness, and carne al pastor is never, ever bland. And the tacos themselves are just a buck – or ten pesos in Mexico, which is still pretty much a buck. Forget the dollar menu at a burger joint: if you hit the taqueria, you’ll get something way more amazing than a mass-produced edible hockey puck. If you’re lucky like me and live within close range of several taquerias, the lunchtime dilemma is over which flavors to savor, not which burger to murder.
Tacos al pastor… because of them, I will seriously contemplate any offer made to move to Mexico.