Al Pastor

Al PastorMexico City. 2am. The trompo's been spinning since nooncharred pineapple, earthy spices, achiote paste kissing the flame on every rotation. The taqueria becomes a place of worship as meats are shaved straight onto doubled tortillas. You don't ask questions. You just give thanks and eat. That's what we're chasing. Cayenne peppers fermented 180+ days with charred pineapple, roasted habaneros, Mexican oregano Smokey meets tropical. Citrus cuts through

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Fleur de sel—"flower of salt"—forms only in the right conditions

The seasoning that lives next to the stove

spooned over prawns pulled straight from the sea

Si Racha's original sauce was built on one thing: garlic and chili in perfect proportion

Baguettes meet pickled vegetables

Traditional chimichurri takes time: chopping herbs

every vegetable

we throw gas on it

The kind of sandwich that makes you close your eyes on the first bite and crave the second before you even swallow

Workshop includes a cold craft brew from Nickel Brook Brewing Co

and the perfect kick to balance the honey’s natural sweetness