Torta Árabe con Queso
Tacos Árabe (Arabian Tacos) are very similar to the Tacos al Pastor that are served in the Yucatan. The main difference, the location. Tacos Árabe are a Puebla dish. It is one of the most popular dishes in the area, although not authentically Mexican. Tacos Árabe is a Middle Eastern dish that was introduced in the 1930’s with an interesting history. Easily served on a tortilla or torta, the meal was quickly adopted by the Mexicans.
Hard to make on your own, here is a recipe for them.
Real Tacos Árabe are made by layering pork loin and onions on a spit. This task can take over an hour to complete. Then the pork is slow roasted for many hours to perfection in front of red, hot coals.
In Puebla we enjoyed our tacos with a cold beer at a small chain called Tacos Tony.
Tacos are under $20 mxn ($1.50 usd) each or you can by meat by the kilogram. Tony’s was good, but the best way to enjoy Tacos Árabe is at an open air fair or market where people are lined up to get them and you just know they are piping hot.
You need a super sharp knife to chop the meat up.
This man really liked his knife!
There’s a restaurant in Merida called “Tacos Arabe” that I believe served their tacos (endless varieties) on what appeared to be pita bread warmed over hot coals. Incredible. I didn’t realize there was such a rich history behind them! Thanks for the taco lesson!