Tacos al pastor, with their deep, smoky-spiced pork and bright bursts of pineapple, are a pillar of Mexican street food culture—vibrant, rich, and endlessly satisfying. But pairing these bold flavors with a drink that complements rather than competes with them can be tricky. Meet Lustau Signature Margarita, also known as El Picodor. By blending the saline edge of Lustau Manzanilla Papirusa with citrus, agave, and a hint of mezcal smoke, this cocktail brings harmony to the table. The result? A flavor match that elevates both the taco and the cocktail—one built on acidity, balance, and bold personality. Explore the history behind tacos al pastor, break down the cocktail’s components, and learn how and why this pairing works.
THE HISTORY AND ORIGINS OF TACOS AL PASTOR
Tacos al pastor are a delicious result of culinary migration and cultural fusion. The dish traces its roots to the early 20th century, when Lebanese immigrants arrived in central Mexico and brought with them the technique of vertical spit-roasting, known as shawarma. Over time, the original lamb was replaced by marinated pork, and Middle Eastern spices gave way to Mexican chiles, pineapple, and achiote paste.
The result was a uniquely Mexican take on a centuries-old preparation: thin slices of pork marinated in a smoky, slightly sweet chili blend, stacked on a rotating trompo, then slowly roasted and shaved into warm tortillas. The signature touch? A slice of caramelized pineapple added just before serving—a nod to tropical brightness and balance that would later become key to its ideal drink pairing.
WHAT IS THE SHERRY LUSTAU MARGARITA (EL PICODOR)?
The Lustau Margarita, affectionately named El Picodor, is a briny reimagining of the classic Margarita—elevated by the elegance and briny personality of manzanilla. At its core is Lustau Manzanilla Papirusa, a very dry, saline wine aged by the sea breezes of Sanlúcar de Barrameda. This sherry brings a oceanic brightness and delicate “flor” character that lifts the cocktail far beyond the usual.
Blended with smoky mezcal, orange curaçao, fresh lime juice, and a touch of agave nectar, El Picodor walks a thrilling tightrope between savory and citrus, smoke and salt. Served over ice and garnished with lime, it’s a Margarita made not just to refresh, but to intrigue—crafted with balance, depth, and a very deliberate nod to Spain’s southern coast.
WHY THE SHERRY LUSTAU MARGARITA IS THE PERFECT PAIRING FOR TACOS AL PASTOR
Pairing tacos al pastor with the Sherry Lustau Margarita (El Picodor) results in an electrifying interplay of contrast and harmony. The tacos’ signature blend of marinated pork, charred pineapple, and warm spices creates a bold, layered flavor profile. This is where Manzanilla Papirusa steps in—not just any dry sherry, but one with a delicate saline lift, coastal freshness, and a whisper of bitterness that acts as a perfect foil to the dish’s richness.
The manzanilla’s crispness and savory depth cool the palate, cutting through fat and spice while highlighting the caramelized edges of pork and the brightness of pineapple. Mezcal adds smoky backbone, while lime juice sharpens the mix and a touch of agave smooths it out. It resets the palate between bites, making each taco taste as vivid and mouthwatering as the first.
HOW TO MAKE TACOS AL PASTOR AT HOME
Bringing tacos al pastor into your home kitchen is entirely possible—and immensely satisfying. While the iconic image of pork spinning on a vertical spit (trompo) is emblematic of street taquerías, a well-executed home version can still deliver bold flavor and irresistible texture.
It all begins with the right ingredients and a well-balanced marinade, followed by a high-heat cooking method that caramelizes the edges while keeping the meat juicy.
Let’s walk through each part of the process, from sourcing authentic tacos al pastor ingredients to assembling the final taco.
ESSENTIAL INGREDIENTS FOR AUTHENTIC TACOS AL PASTOR
To recreate the depth and vibrancy of a traditional tacos al pastor recipe, the right ingredients are non-negotiable. The flavor foundation lies in the marinade, a bold mixture of dried chilies, spices, and sweet pineapple that infuses the pork with color and character. Here’s what you’ll need:
Pork shoulder or pork butt, thinly sliced for optimal marination and caramelization
Dried guajillo and ancho chiles, rehydrated and blended for smoky, earthy heat
Achiote paste, for its warm spices and signature red hue
Pineapple juice, balancing acidity and sweetness while tenderizing the meat
White vinegar and orange juice, to brighten and lift the marinade
Garlic, cumin, oregano, and clove, for a layered spice profile
Fresh pineapple, sliced and grilled as a sweet and tangy topping
Corn tortillas, preferably freshly made or well-warmed for pliability
Chopped onion and fresh cilantro, for the final, essential garnish
Lime wedges, to finish with a citrusy snap
With these ingredients on hand, you’re well on your way to learning how to prepare tacos al pastor that are as flavorful as they are authentic.
STEP-BY-STEP GUIDE TO PREPARING THE MARINADE AND PORK
Making authentic tacos al pastor begins with a richly spiced marinade that brings every layer of flavor to the forefront. This step is key to achieving that smoky, sweet, and savory profile the dish is known for.
Prepare the chiles: Remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet until fragrant, then soak them in hot water for about 15 minutes until softened.
ake the marinade: In a blender, combine the softened chiles with achiote paste, pineapple juice, orange juice, white vinegar, garlic, cumin, oregano, clove, salt, and a touch of black pepper. Blend until smooth and vibrant red.
Marinate the pork: Thinly slice the pork shoulder or butt—aim for cuts no more than ¼ inch thick for optimal texture. Place the meat in a large bowl or resealable bag, pour over the marinade, and ensure every piece is well coated. Cover and refrigerate for at least 6 hours, ideally overnight, to allow the flavors to deeply penetrate the meat.
This marinating process transforms the pork into the soul of your tacos al pastor recipe, building the bold, caramelized flavors that pair beautifully with the citrus and saline edge of the Sherry Lustau Margarita.
COOKING METHODS: TROMPO VS. GRILL VS. STOVETOP
In its most traditional form, tacos al pastor are cooked on a vertical spit known as a trompo, a technique inspired by Lebanese shawarma. As the marinated pork turns slowly beside an open flame, its edges crisp while the inner layers remain tender and juicy. A whole pineapple is often skewered on top, basting the meat with its juice as it roasts — a show-stopping method that delivers unmatched flavor.
At home, though, you can still capture the essence of this street food favorite using more accessible cooking techniques:
Grill: Arrange marinated slices on skewers or a grill basket and cook over medium-high heat. The flames help char the meat, echoing the smoky caramelization of a trompo.
Stovetop: Use a heavy-bottomed skillet or cast-iron pan over high heat. Work in batches to avoid crowding the pan, and allow the pork to brown and crisp at the edges. This method yields deeply flavorful meat with great texture.
Regardless of the method, let the meat rest briefly after cooking, then chop it into bite-sized pieces. These crispy, juicy morsels of pork are now ready to be layered into your tacos — with pineapple, onion, cilantro, and that crucial squeeze of lime.
ASSEMBLING THE PERFECT TACO: TORTILLA, TOPPINGS, AND GARNISHES
Once your pork is cooked and chopped, it’s time to bring your tacos al pastor to life. Start with warm corn tortillas — ideally freshly made or gently heated until pliable and aromatic. The tortilla acts as more than just a vessel; its subtle sweetness and earthiness provide the perfect foundation for the punchy flavors to follow.
Spoon in a generous helping of the marinated pork, making sure to capture the balance of crisp edges and juicy centers. Then, add small cubes of fresh pineapple, whose tart sweetness cuts through the richness of the meat. A scattering of finely chopped white onion and fresh cilantro adds sharpness and herbal lift. Finally, finish with a squeeze of lime, which brightens and unites the dish.
Optional toppings like salsa verde, roasted chile de árbol salsa, or pickled red onions can be offered on the side, allowing each guest to customize their experience. But with the right balance of flavor, texture, and temperature, this taco needs very little — it’s already a celebration in every bite.
HOW TO MAKE THE SHERRY LUSTAU MARGARITA (EL PICODOR)S
This cocktail combines the coastal salinity of Lustau Manzanilla Papirusa with smoky mezcal and bright citrus notes—an ideal partner for bold, spiced dishes like tacos al pastor.
Ingredients:
1½ oz Lustau Manzanilla Papirusa
½ oz mezcal
½ oz orange curaçao
1 oz fresh lime juice
¼ oz agave nectar
Garnish: lime wedge
Ice
Instructions:
Fill a shaker with ice.
Add manzanilla, mezcal, orange curaçao, lime juice, and agave nectar.
Shake hard until well-chilled (about 15 seconds).
Strain into a chilled rocks glass over fresh ice.
Garnish with a lime wedge.
This mix of briny sherry, smoky mezcal, and citrus sweetness creates a complex, mouth-watering cocktail that refreshes and refreshes the palate—perfectly mirroring the caramelized, spicy flavors of tacos al pastor
