Tacos are the most typical sample of what Mexico’s gastronomy represents, and the great variety of possibilities leads us to a whole new world of types of tacos. Today we want to talk specifically about tacos al pastor, a classical flavor you can find on every corner of Mexico, and their flexibility to be mixed with other ingredients that match perfectly with the traditional garnishes like pineapple, coriander, and onion.
Our restaurants constantly seek to recognize those Mexican aromas by adding a more little-known combination; that is why Chef Roberto Vázquez, who is in charge of the culinary team at Velas Vallarta and Táu Beach Club, tells us about his inspiration and preparation of a seasonal special dish: Al pastor fish tacos.
Beyond al pastor tacos
The original recipe includes pork meat marinated and seasoned with achiote, spices, and ground chilies —ingredients that give the meat that characteristic red color— but the Velas Vallarta-style version is prepared with mahi-mahi fish that gives a tropical touch to these delicious tacos.
Where does “Al pastor” originate?
Marinades that included the use of spices were included in Mexican gastronomy after a large migration of Lebanese in the 1920s. Known as shawarma, it is the antecedent dish of al pastor meat and was adapted to the flavors and aromas of Mexico through the years.
“Al pastor” comes from the verb shepherd —pastorear in Spanish— since originally, the meat used for this preparation was mutton or lamb, which was directly linked to this action.
Today this preparation is the most common and is not only cooked with fish or meat; it has also been adapted to vegetarian or vegan diets. In addition, the perfect complements —like coriander, lime, onion, and salsa— will always give any taco that unique and very Mexican touch.
Al Pastor Fish Tacos Recipe
Chef Roberto shares with all our Members this delicious recipe to make at home. Let’s cook!
Ingredients
For the adobo sauce
- 5 guajillo chilies
- 1 Roma tomato
- 3 oz. white onion
- 1 tbsp. garlic
- 1 tbsp. apple cider vinegar
- Pinch of whole cumin
- Pinch of oregano
- Pinch of salt
For the fish
- 6 oz. fresh fish filet
- 3 corn tortillas
- 2 oz. thinly sliced pineapple
- 2 tbsp. finely chopped white onion
- 2 coriander sprigs
Preparation
For the adobo sauce
Bring the guajillo chiles, tomato, onion, and garlic to a boil; then, blend with the vinegar, cumin, oregano, and salt.
For the fish
Cut the fish into 2 cm strips. Marinate it in the adobo sauce at least 24 hours in advance. The fish is cooked in a hot pan with a bit of marinade.
Place the pineapple slices in a frying pan until golden brown.
Finally, the tacos are served with fish, pineapple, chopped onion, and coriander leaves. Bon appetite!
Originally from Mexico City, he completed his gastronomic training at the Culinary Institute of America at Greystone, California, and Universidad Iberoamericana in Mexico City.
For over 24 years of experience, he has been part of recognized resorts like the Grand Velas brand with certifications of hygienic food handling such as “Distintivo H”, “Distintivo Cristal”, and 5 Diamond standards according to the American Automobile Association, as well as Forbes accolades.
His career has taken him to countries such as Argentina, Guatemala, and Jamaica. In Mexico, Chef Vázquez has worked in important destinations such as Acapulco, Manzanillo, Cancun, and Los Cabos. Since September 2021, he has been in charge of the culinary team of Velas Vallarta and Táu Beach Club in Puerto Vallarta.
