Salvador Santiago demonstrates how he makes tacos al pastor in a video by NOTIMEX, an official government propaganda agency. Still legit, though. PRO TIP: “Trompa” means “horn” and reflects the shape of the meat on the vertical rotisserie spit. The vertical spit — estimated birthdate 1950s — is either from Turkey or Greece or Arab countries in the Eastern Mediterranean, and that’s not an argument where POCHO wants to choose sides.
Summer’s coming, that means beach weather, and that means seafood, like the Baja California favorite, fish tacos. Did you know that the great majority of “native” videos on Facebook are viewed without sound? This is one of those new-fangled recipe videos you can watch without sound, although you’ll miss the perky music. The recipe is pretty good, too.
Here’s the recipe from the Web Restaurant Store (they made the video):
Even at 10:30 at night, at the Taqueria Jalisco – located in the car park behind the American Embassy in Mexico DF – you can get a killer plate of tacos de suadero (a cut of beef like flank steak) for $2.40. Our British guide TrueMexico takes us out to eat.
But the odds are with us today (the Fourth Was With Us yesterday, and with you) so let’s get loqui with two of our favorite thematically-appropriate videos — Tacos by My Drunk Kitchen and Fresh Guacamole. Are you ready? Remember, kids don’t try these at home!
La Vida Del Taco starts as the Santa Apolonia truck pulls up to its usual spot in New Haven, Connecticut and the work day begins.
You can get tacos de lengua and cabeza here, not just pollo and carnitas. Watch as the truck is turned from a vehicle into an assembly line as the cooks chop cilantro and piñas (!) and pickle chiles and cebollas. And what else? What is the deal with the pineapple? Where did the radishes come from?
Here comes a customer! Wow two nice thick tortillas per taco and whoa that is a lot of pollo! Next dude is hard core and goes for the lengua. Oh man, it looks like every order comes with fries.
God Bless America.
Food porn meets taco porn as the Los Angeles Taco Company (available for bookings now!) shows how they do it in Session. Cumbia available for an additional fee; ask your server.
Nopal and eggs and what? That’s what POCHO’s Subcommandanta del Ñews Sara Inés Calderón — @SaraChicaD on the Twitter — was making herself for dinner while she Skyped with the Pochodores Tuesday night. She came up with this video to explain. [With these Vine vids, you need to click on the top left corner of the image to hear the audio.]