The term "al pastor" is a nod to how the meat is cooked — on a spit over a grill — and the Lebanese immigrants who popularized the technique in Mexico in the early 20th century.

The most common version of this cooking method employs a vertical spit called a trompo, on which layers of pork are stacked before being thinly sliced and served on tortillas.

Despite its roots, al pastor is unmistakably Mexican. The tacos typically begin with pork marinated in an adobo sauce along with Mexican chiles, citrus, and other spices.

The pork is marinated for several hours and then slow-cooked on the trompo. The marinade's achiote (an indigenous spice) gives the meat its traditional red hue.

So when you see a dish labeled “al pastor” on a restaurant menu, you can expect it to feature meat marinated in adobo, spit-roasted, and carved to perfection.