Nuestra Historia
A journey from the streets of Mexico City to the heart of Phoenix, driven by passion for authentic flavors
From Mexico City to Phoenix
Growing up in Mexico City, I spent countless evenings watching the taqueros work their magic on the streets of my neighborhood. The sizzle of the trompo, the aroma of marinated pork and pineapple, the rhythm of chopping cilantro and onions - these memories shaped my childhood.
When I moved to Phoenix, I searched everywhere for authentic tacos al pastor like the ones from home. Nothing came close to the real thing. That's when I knew what I had to do - bring the authentic flavors of DF to Arizona.
El Pastorcito started as a dream to share my culture and the food I grew up with. Every taco we serve is prepared with the same techniques and passion I learned from the street vendors of Mexico City. We use traditional marinades, cook on a proper trompo, and never compromise on authenticity.
Today, seeing families enjoy our tacos and hearing “This tastes just like Mexico!” makes every early morning and late night worth it. This isn't just a business - it's my way of keeping my culture alive and sharing it with my new home.
- Carlos Rodriguez, Founder
The Art of Al Pastor
Understanding the tradition and technique behind authentic Mexico City-style tacos al pastor
The Trompo
The vertical spit, or trompo, is the heart of authentic al pastor. Layers of marinated pork are stacked on the spit with a pineapple crown on top. As it slowly rotates, the meat caramelizes perfectly while the pineapple juice drips down, adding sweetness and helping create that signature crispy exterior.
This cooking method was inspired by Lebanese immigrants who brought shawarma to Mexico in the early 1900s. Mexican taqueros adapted it with local ingredients and spices, creating the al pastor we know today.
The Marinade
Our marinade recipe has been passed down through generations. We use dried chilies (guajillo and ancho), achiote paste, pineapple juice, vinegar, and a blend of spices including cumin, oregano, and cloves. The pork marinates for at least 24 hours, allowing the flavors to penetrate deeply.
The key is balance - the sweetness of pineapple, the heat from chilies, the tang from vinegar, and the earthiness of achiote all working together to create that distinctive al pastor flavor.
The Assembly
A proper taco al pastor is an art form. We use small, handmade corn tortillas - never flour. The taquero shaves thin slices of meat directly from the trompo onto the tortilla, adds a piece of grilled pineapple, then tops it with fresh cilantro and finely diced white onions.
The tortilla should be warm and slightly charred. The meat should have crispy edges but remain juicy inside. The pineapple adds sweetness and acidity. The cilantro and onions provide freshness. And most importantly - it should be eaten immediately, while everything is at its peak.
Meet Our Team
The passionate people behind every delicious taco
Carlos Rodriguez
Founder & Head Chef
Born and raised in Mexico City, Carlos brings authentic DF flavors to Phoenix.
Maria Gonzalez
Kitchen Manager
With 15 years of culinary experience, Maria ensures every taco meets our high standards.
The El Pastorcito Crew
Our Amazing Team
Our dedicated team works together to bring you the best tacos in Phoenix, every single day.
What We Stand For
Our values guide everything we do, from preparation to service
Authenticity
We never compromise on traditional techniques and recipes. Every taco is prepared the way it should be - the Mexico City way.
Quality
Fresh ingredients sourced daily, handmade tortillas, and meat marinated for 24+ hours. We never cut corners.
Community
We're more than a food truck - we're part of the Phoenix community, bringing people together through food.
Culture
Every taco tells a story of Mexican heritage and tradition. We're proud to share our culture with Arizona.