Monterrey's spit-roast · Paprika, not pineapple
Tacos de Trompo
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Some Monterrey taqueros remember the style first being sold under names like 'tacos griegos', a nod to the Middle Eastern spit it descends from.
Pork in a paprika-heavy adobo is roasted on a vertical spit, shaved onto small corn tortillas, then flipped meat-side down on an oiled griddle so it crisps before serving with raw onion, cilantro and salsa.
Why it's made this way: It is Monterrey's own branch of the spit-roast family, distinct from al pastor: the meat is seasoned mainly with smoky paprika instead of a chile-achiote marinade, there is no pineapple, and each taco is finished crisp on the griddle.
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Part of World of Street Food — 3422 dishes from 118 countries.
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