And in Herrera’s recipe, it will occupy most of your time, but the return on investment couldn’t be higher.
The resulting mixture gives a warmth and complexity — a “Hmm, what is that?” — to an otherwise breezy al pastor.
When he first opened Ensenada, Herrera used pale out-of-season tomatoes that diluted the bright coastal flavors he wanted to showcase in these fish tacos.
But it’s not just the pineapple that makes this fish al pastor — it’s the char.
Al pastor, “in the style of a shepherd,” is a method of barbecuing meat on a rotating vertical spit that Lebanese immigrants brought to Mexico in the late 19th century.
Persons:
Herrera, Cosme, pescado, —, gallo, chiles, Adobo, it’s
Organizations:
Alto
Locations:
Caracas, Venezuela, Manhattan, Ensenada, Mexico