The History of Al Pastor: Authentic Street Tacos in Springfield MO

When you bite into a perfect Al Pastor taco, you're tasting a collision of cultures. While it is arguably Mexico's most famous street food, its origins actually begin over 7,000 miles away in Lebanon.

The Middle Eastern Connection

In the late 19th and early 20th centuries, thousands of Lebanese immigrants moved to Mexico, particularly to Puebla and Mexico City. They brought with them their traditional cooking method: the vertical spit, or shawarma, used for roasting lamb.

Mexican locals adopted this ingenious cooking method but swapped the lamb for pork, which was more readily available and popular in Mexican cuisine. They replaced the Middle Eastern spices with a vibrant, earthy marinade made from dried chilies (like guajillo and achiote), achiote paste, and vinegar.

The Birth of the Trompo

This new vertical spit became known as the trompo (meaning "spinning top" due to its shape). As the pork slowly roasts on the trompo, the outside gets beautifully caramelized and crispy, while the inside remains tender and juicy. The taquero (taco maker) expertly shaves thin slices of this meat directly onto a warm corn tortilla.

Why the Pineapple?

The crowning glory of an Al Pastor taco is the slice of pineapple placed at the top of the spit. As the meat cooks, the pineapple juices drip down, tenderizing the pork and adding a subtle, sweet contrast to the smoky, spicy marinade. A skilled taquero will slice the meat and then deftly catch a flying piece of pineapple on the taco with a flick of the wrist.

Experience it in Springfield

At OXO Bar & Grill, we honor this deep tradition. When you're searching for the best street tacos in Springfield, MO, you're looking for that perfect balance of spice, smoke, and sweetness. Come try our Al Pastor and taste the history.