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Chef Diana Dávila is the Future of Mexican Food in Chicago – Open Road

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Recipe Information

Recipe Available
Video-Specific Recipe

Mexican food

Cultural Context

Tacos al Pastor originated in central Mexico, influenced by Lebanese immigrants who brought the concept of shawarma. Traditionally made with marinated pork cooked on a vertical spit, this dish has become a beloved street food, celebrated for its rich flavors and vibrant toppings. Today, variations exist worldwide, adapting to local tastes while maintaining its core essence.

MXMXmain
6 servings
Servings4
1 lb pork shoulder
1 cup pineapple, diced
1 medium onion, diced
1/2 cup cilantro, chopped
2 limes, juiced
8 corn tortillas
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vinegar
1/4 cup adobo sauce
1 tablespoon sugar
2 tablespoons oil

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

Chef Diana Dávila introduces her steak burrito and cochinita pibil, a Yucatan pit-barbecued pork dish.

2

She mentions her father's beef stew, caldo de res, which was a one-pot dish he made on weekends.

3

Diana emphasizes the importance of inviting someone to your home and cooking for them, showcasing the layers of Mexican food beyond just tacos.

Equipment Needed

grillskewers

Dietary

pescatarian
Local Name: comida mexicana

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