Mexico is steeped in historical storytelling through cuisine, with recipes that point to rich cultural context and show how specific dishes evoke the evolution of ingredients and techniques that made their way to the country.
Tacos al pastor is one such recipe that chef Richard Sandoval, a trailblazer known for his contemporary Latin cuisine, told "Good Morning America" is his "favorite dish to celebrate Hispanic Heritage Month."
"To me, it is one of the most meaningful representations of Mexican cuisine, because it reflects our country's rich history of cultural exchange," he said. "The dish was inspired by Lebanese immigrants, who brought their tradition of spit-roasted meats to Mexico, which we then adapted with local chiles, spices, and pineapple to create the al pastor we know today."
He added, "It is a story of Mexico's openness, creativity, and constant evolution."
The United Nations Educational, Scientific and Cultural Organization, more commonly known as UNESCO, first recognized traditional Mexican cuisine as an "Intangible Cultural Heritage of Humanity" in 2010. As Sandoval said, "Tacos al pastor embody that recognition -- they show how food can preserve heritage while also adapting and thriving across generations."
Sandoval grew up in Mexico City and said his grandmother was "the heart of our kitchen," instilling values of "tradition, hospitality and flavor."
"Her cooking inspired me to become a chef, and tacos al pastor were always part of that culinary landscape," he said. "They remind me of my roots and of gathering with family. That upbringing is what drives my passion today: to preserve tradition while introducing new generations to the flavors of Mexico. That is also what excites me about our mentorship program, Old Ways New Hands, helping Latin entrepreneurs honor their heritage while building the future of dining."
Check out chef Sandoval's authentic tacos al pastor recipe below, and enjoy a taste of the time-honored roasted pork and pineapple tacos at home.
Serves: 6-8
Ingredients
2 pounds pork shoulder, thinly sliced
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 chipotle in adobo
3 cloves garlic
1/2 medium white onion, chopped
1/2 cup fresh pineapple chunks
1/4 cup white vinegar
1/4 cup orange juice
2 tablespoons achiote paste
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 teaspoons kosher salt
1 teaspoon black pepper
For serving:
12–16 warm corn tortillas
1 cup finely chopped white onion
1 cup chopped cilantro
1 cup diced fresh pineapple
Lime wedges
Preparation
In a saucepan, bring guajillo and ancho chiles to a simmer in water for 5 minutes until softened. Drain and transfer to a blender.
Add chipotle, garlic, onion, pineapple, vinegar, orange juice, achiote paste, oregano, cumin, paprika, salt and pepper. Blend until smooth.
Pour marinade over pork slices in a large bowl or resealable bag. Mix well, cover, and marinate at least 4 hours, or overnight.
Heat a grill pan or skillet over medium-high heat. Cook pork slices in batches until charred at the edges and cooked through, about 3–4 minutes per side.
Chop pork into bite-size pieces.
Assemble tacos with warm tortillas, pork, onion, cilantro, pineapple, and a squeeze of lime.
Chef Sandoval's mentorship program was created to help shape the lives of future Latin entrepreneurs by preserving and amplifying Latin culture through culinary and business education.
This year's class of mentees reflects the future of culinary innovation and cultural preservation, including Fernanda Govaz of Celzo Agua Fresca in Austin; Edwin Sandoval of Xatrucho Concepts in Denver; Henry Blanco of El Viejo Central American Kitchen in Gaithersburg; Norma Zuniga of Dulce Dreams Café in Charlotte; and Alejandro Macias of Qué Sazón Foods in Austin.
