I have a soft spot in my heart (and stomach) for food typical of Monterrey, the capital of border state Nuevo Leon. From the city—the tech center of Mexico and the country’s third largest city—come tacos de trompo and hamburguesas estilo monterrey, as well as cabrito and carne asada. Both of the former dishes are plentiful in the Oak Cliff section of Dallas thanks to a large Monterreyan population. Businesses specializing in them are distinguished by painted representations of trompos (the vertical spits on which pork for tacos de trompos are cooked) and of the Cerro de la Silla, the latter being Monterrey’s geographic landmark. The hamburger is the result of proximity to the United States, a class of cultures that heaps pork, avocado, and whatever else the cook desires, on top of a beef patty. The taco de trompo are related to Mexico City’s iconic antojito, the taco al pastor.
Whereas the pork for tacos al pastor is marinated with some combination of chiles, achiote and sour oranges, the meat for tacos de trompo is seasoned with paprika, giving the meat a smokier, spicier flavor. The tacos can also be greasier. After the taquero slices the meat from the trompo, he places it on corn tortillas that have been warming up on a well-oiled flattop griddle. He then flips the taco meat side down and lets the meat char and adhere to the tortilla before being served. They’re exquisite. Continue reading