Bob H
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Tacos al Pastor -vs- adobada???
Please tell me the difference between tacos al pastor and tacos adobada. I'm confused now.
Thanks,
Bob H
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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bajaandy
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Hey... me too! Not only am I confused, but now I'm getting hungry!
The best tacos al pastor I ever tasted came from a little stand way down in Veracruz... the guy would slice the meat right into the tortillas, then
add the celantro and onion. But the best part was the little slice of pineapple that he would deftly slice off the top of the skewer and flick it
right into the taco. What a wonderful taste experience... the spicy meat, onions and maybe some chili with the sweet counter taste of the pineapple.
Heaven on earth.
subvert the dominant paradigm
"If you travel with a man, you must either fall out with him or make him your good friend."
JBL Noel
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David K
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You guys are killing me!
Baja Andy is the official food tester at El Rosario's Cultural Festival!
[Edited on 2-22-2007 by David K]
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bajaandy
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Hey David! That was GOOD ceviche, no????
subvert the dominant paradigm
"If you travel with a man, you must either fall out with him or make him your good friend."
JBL Noel
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David K
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It's ALL good, in Baja!
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Mango
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| Quote: | Originally posted by Bob H
Please tell me the difference between tacos al pastor and tacos adobada. I'm confused now.
Thanks,
Bob H |
Both terms refer to pork marinated in a red chilie sause.. they could be different and/or the same sause depending on the cook. But, "Al Pastor"
refers mainly to the cooking method. Slow roasted pork on a vertical skewer.
Thats how I understand it. Yummy either way.
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JESSE
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Tacos al pastor and adobada are exactly the same. In southern Mexico they call them al pastor, in northern Mexico its adobada.
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DENNIS
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Both made of pork, thin sliced and packed onto a skewer into a large ball?
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DENNIS
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Mango -----
Sorry to echo what you said. It's too early for me to pay attention.
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Bob H
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OK, got it. Thanks for helping me get un-confused about this.
Bob H
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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bajalou
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The al Pastor tacos I buy in Mexicali and back in Fremont CA were beef - never pork.
No Bad Days
\"Never argue with an idiot. People watching may not be able to tell the difference\"
\"The trouble with doing nothing is - how do I know when I\'m done?\"
Nomad Baja Interactive map
And in the San Felipe area - check out Valle Chico area |
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DENNIS
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Lou ---
It may be one of those flexible Mexican things that we arn't able to understand.
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JESSE
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Al pastor-Adobada tacos are traditionally pork, but i have seen ostrich chorizo in the supermarket, so anything goes.
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DENNIS
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It all started with the turkey hotdog. Whats next..... pigeon New York steaks?
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Hook
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I will asceed to Jesse's superior culinary knowledge, but I will say that the al pastor I have had did not have anything on it like the adobado sauces
I have had. Very different flavors.
But I am talking purely sauces and not tacos.
Wonder why Slowmad saw BOTH stations at El Trailero? I think it may have been a sauce thing......
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Slowmad
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The al pastor was on a spit, the adobada was in a tray in a heavy adobo marinade.
I think.
I was so high on the smell of roasting and grilling meat, I couldn't tell monkey muffins from apple butter...
The adobada available at our finer local Mexican take-outs here in Alta Califonrina is heavily marinated and shredded...almost like a barbecue pork
stew.
My guess is that the difference is indeed in the mode of cooking, with plenty of fans of both. 
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Hook
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| Quote: | Originally posted by Slowmad
The adobada available at our finer local Mexican take-outs here in Alta Califonrina is heavily marinated and shredded...almost like a barbecue pork
stew.
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Si, Si.......adobado much more saucy up here, too.
Al Pastor always reminds me of a cross between gyros and the Chinese style pork they use in fried rice.
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Mexray
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Rick Bayless had some Vera Cruz style tacos...
...that BajaAndy mentioned above, on a recent episode of his great TV Public series "Mexico, one plate at a time"
The restaurant Rick visited had one of those vertical rotating spits with the gas ceramic burner to char the BBQ Pork. There was a whole pineapple at
the top. The vendor would grab a tortilla, 'shave' some pork into the taco, and then shave a slice of fresh pineapple on top of the meat. A quick
spooning of chopped onion and cilantro, and you are ready to bite and enjoy!
After viewing that show, I had to make my own, quick version...I took a pork tenderloin, cut into 2 inch sections, and boiled it covered in water, in
a stock pot laced with some salt and lots of Chipotle seasoning, till the pork was softened and flaky, about an hour. I then tossed the shredded pork
in a frying pan with some garlic olive oil to brown it a bit and give it a crunchy flavor. Standard taco fare, from there on, onions, cilantro,
limon, pineapple slice, etc...Yummy! ***I use 'Southwest Chiplote Seasoning' made by 'Tone's'...from Costco or Smart & Final, etc...it's great for
that smokey, 'el pastor' flavoring - you can use it as a rub on all kinds of meat!
If you aren't familiar with Rick's TV series, seek it out on your local Public Station - it will give you some great new food ideas, and you get to
follow Rick as he visits fun places in Mexico to eat and drink. His web presence is here:
http://www.fronterakitchens.com/television/
Lots of Rick's recipes on the web site as well. Enjoy.
According to my clock...anytime is \'BAJA TIME\' & as Jimmy Buffett says,
\"It doesn\'t use numbers or moving hands It always just says now...\"
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The Gull
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| Quote: | Originally posted by Slowmad
The adobada available at our finer local Mexican take-outs here in Alta Califonrina is heavily marinated and shredded...almost like a barbecue pork
stew.
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Yes, in Alta, Barbacoa is too often passed off as Abobada and even al Pastor. All of them are fine, but when you are looking for al Pastor, you want
THAT taste.
�I won\'t insult your intelligence by suggesting that you really believe what you just said.� William F. Buckley, Jr.
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