Tacos al Pastor, one of Mexico's most beloved street foods, is actually a culinary fusion resulting from Lebanese immigration in the early 20th century. Immigrants from the Levant brought with them the technique of spit-roasting meat, specifically the shawarma. In Mexico, the traditional lamb was replaced with pork, and the meat was marinated in a blend of dried chilies, spices, and achiote paste, giving it a vibrant red color. The name 'al pastor' translates to 'in the style of the shepherd,' a nod to the original lamb used by the immigrants. A unique Mexican addition is the slice of pineapple placed at the top of the vertical spit (the 'trompo'). The enzymes in the pineapple juice, specifically bromelain, help tenderize the meat as it drips down during the slow roasting process.