Mexican Tacos al pastor is a dish similar to the Greek gyros in which pork meat is adobada (marinated with a blend of different spices), then piled up and slowly cooked on a vertical rotisserie with a pineapple and onion on top. It developed in Mexico City, as a result of the adoption of the vertical rotisserie, used in the cuisine of Lebanese immigrants, by Mexican restaurants.
When ready, the meat borders are thinly sliced off the spit with a large knife, then turned to allow the sliced part to be further cooked and to show a more recently cooked part of the meat. When sliced the meat is rested on a corn flour tortilla and topped with chopped onions and cilantro, and thin slices of pineapple (from the rotisserie where the meat was cooked).
Salsas are also added to spice up the flavor, been one of the most popular pineapple salsa in case pineapple has not been added before.
Variations include a fusion with quesadillas in what is called Gringas.
 
  
 
