Taco de Trompo
Monterrey names the taco for its machine: a cone of smoked-paprika pork spinning at the taquería de trompo, shaved in long strokes, crisped on the plancha, folded into small doubled corn tortillas.
El Taco al Pastor
Taco de Adobada
The taco de adobada is al pastor without the spit: the same red chile marinade, the same chopped pork, but the cook happens flat on a Tijuana plancha rather than down a turning trompo.
Taco al Pastor
Al pastor is a clock. A cone of adobo-stained pork turns past a flame, only the outer face cooks, and the craft is one cut: the instant the crisped band is shaved off before the heat reaches past it.
Taco al Pastor con Piña
A whole pineapple riding the top of the trompo separates the taco al pastor con piña from plain al pastor: pork shaved off a vertical spit, the fruit roasting and caramelizing beside it.