11/24/2023 0 Comments Taqueria al pastor court st![]() In lieu of domestic pork, Dai Due uses feral hogs, an invasive species numbering around 2 million in Texas, where they are estimated to cause $52 million in damage to our state's agriculture each year. Three ember shelves curve around the vertical spit, surrounding the meat with smoldering lump charcoal made locally in small batches by Jeremy Ynostrosa of Texas Premium Charcoal. "I looked at what most taquerias have used traditionally, to understand the basic functionality, but also wanted to impart the flavor of smoke and post-oak charcoal and wood."Įrales, who has both a bachelor's and a master's in mechanical engineering from UT, researched different designs and collaborated with Griffiths and Ramiro Guardiola from Design Hound, the company that built grills for both Dai Due locations, to create a trompo that is both unique and visually appealing. "I guess you could say that was a huge influence," says Erales. While in Tulum, he and the team ate several times a week at a local spot called El Carboncito, where the pièce de résistance was a charcoal trompo. After opening Geraldine's in the Hotel Van Zandt, where he was sous chef for two years, Erales left Austin to work in the Noma Mexico test kitchen with globally acclaimed chef René Redzepi. It's an art form."īefore joining the team at Dai Due, Erales cut his teeth working in top-notch kitchens such as Fonda San Miguel, La Condesa, and Odd Duck. "And there is additional labor in cutting the meat off the trompo. "Not many places use a trompo because it requires skill and patience in all aspects, from slicing the meat the right thickness and, most importantly, building it so you get the trompo shape," says chef Gabe Erales, who opened Dai Due's taqueria with chef/owner Jesse Griffiths this January. Hyde Park taco truck, Vaquero Taquero, for example, uses a gas trompo with ceramic rocks.* Here in Austin, al pastor tacos can be found on a number of menus around town (El Taquito, Mi Tradición, Taco More, and Veracruz All Natural, to name a few) but only a few spots, like Riverside restaurant Rosita's Al Pastor, are making al pastor using an electric trompo. The pork, marinated in an adobo made of chiles and achiote, is shaved from the trompo – by a skilled taquero – much like lamb shawarma, then served in fresh corn tortillas and traditionally topped with fresh pineapple, onions, and cilantro. And just as slow-smoked brisket hasn't quite taken off in CDMX, legit tacos al pastor are also hard to come by here in Austin – though they're experiencing a reawakening thanks to the chefs behind Dai Due's new taqueria in Fareground, Austin's first food hall.Ĭharacterized by the doner kebab-style meat cone formed around an electric trompo (vertical rotisserie), tacos al pastor are said to have arrived in Mexico with the wave of Lebanese immigrants who started to arrive in the late 19th century. You must compare and contrast different versions (and will likely still have a hard time settling on a favorite). Tacos al pastor are to Mexico's capital city what brisket is to ours: an edible national treasure so important you can't just visit and eat the dish once. ![]()
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