If it's not cooked on a spit, it is not a shawarma. A lot of people who make claims are like,

yeah, it's a shawarma, and then they just do like thinly sliced meat cooked on a flat top, thrown into pita.

It burns me up inside.

You have tried every single shorma place that's like within a reasonable distance of our home.

And sometimes unreasonable distance.

And it's most of the time it's not built in the vertical spit.

It's a shame. It's a damn shame.

Welcome to Deep Dish, the show where we do deep dives on dishes we love and then cook them.

I just know like you had that radio voice in you.

All of a sudden, Batman boy. I can bust it out whenever. I'm

Sola and I'm Ham. We're married and we're chefs. We nerd out on food together

all day long and we love learning about the stories behind different dishes and

ingredients now we're gonna do all that nerding out on this podcast in each

episode of deep dish we'll deep dive into the story behind the food. Then we'll head home to our kitchen

and see what we feel inspired to cook up.

Today's story, the twisting tale of Tacos al-Pastor

from Lebanon to Mexico City.

First of all, for people who don't know what Al-Pastor is,

the Al-Pastor is a pork taco. The pork is usually

seasoned with chilies and Achiote. Achiote or Anato seeds, it's what gives the

pork its reddish color and it also has an earthy flavor. The pork is stacked on a vertical

spit stacked in a way where it looks like a spinning top and that in Spanish is a trumpo. That spit spins in front of usually

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