Al pastor is not one dish. The version served in Mexico City and the version served across East Los Angeles have drifted meaningfully apart. Both are excellent, and the differences are consistent enough to describe.
The marinade
Mexico City adobo tends to be more restrained: guajillo, achiote, vinegar, and spice, with pineapple juice used sparingly. Los Angeles versions frequently run sweeter, with more pineapple and sometimes added sugar, producing a glossier, redder finish.
Pineapple
In Mexico City the pineapple sits atop the trompo and a small shaved sliver lands on the taco, if any. In much of Los Angeles pineapple is grilled separately and added generously as a topping, sometimes in large chunks.
The tortilla
Mexico City serves small tortillas, often doubled, usually four inches. Los Angeles trucks frequently use slightly larger tortillas and pile more meat, closer to a full meal per taco.
The cut and the chop
Both shave from the spit, but Los Angeles taqueros often chop the shaved meat further on the plancha, adding a second round of crisping. Mexico City style is more likely to serve it straight off the knife.
Salsa and garnish
Mexico City: fine white onion, cilantro, salsa verde or a roasted chile de arbol salsa, lime. Los Angeles: the same base, plus a wider salsa bar, crema in some places, and grilled onion.
Which is better?
Mexico City style is more balanced and more about the meat. Los Angeles style is bolder, sweeter, and more generous. If you like your al pastor as a snack you eat four of, go DF. If you want two tacos to be dinner, East LA has you covered.
Our al pastor history and marinade guides fill in the background.
