~(IZ) The Gyro Taco Truck~

*This is my (IZ) The Gyro Taco Truck*

DETAILS: *The Gyro Taco Truck. This is my The Gyro Taco Truck. The Gyro Taco Truck; made of platinum's, silvers and whites and blacks and reds and greens, colorful and fun. The Gyro Taco Truck is very detailed, very authentic looking; the truck comes fully loaded and stocked with a gyro taco feast on display, with condiments and more ready and set up to eat. With five poses, one on sitting and four seating spots, one on each stool. There is also available my variety of other food carts that will match perfectly as well as with my other vending carts, makes a nice amusement park, festival or street fair, backyard, pool, park, looks great in homes too! A very unique and fun item to have and to use anywhere and everywhere, for any occasion. Great for carnivals, festivals, street fairs, parties, backyards, gardens, parks, events, just everywhere and anywhere. Look for more matching products in my catalog and add your own sense of style!*

The gyro taco -
Al pastor (from Spanish, lit. In the style of the shepherd), also known as tacos al pastor, is a dish developed in Central Mexico, likely as a result of the adoption of the shawarma spit-grilled meat brought by the Lebanese immigrants to Mexico. Being derived from shawarma, it is also similar to the Turkish dinner kebab and the Greek gyros. Although shawarma and dinner are usually lamb-based (thus the "shepherd-style" name), gyros and tacos al pastor in Mexico are made from pork.
Preparation:
Tacos al pastor being cut from the spit. Pork is marinated in a combination of dried chilies, spices and pineapple. In some places, achiote is also added, and then slowly cooked with a gas flame on a vertical rotisserie called a trompo (lit: spinning top), very similar to how shawarma is cooked, with a piece of fresh onion and a pineapple on top. When ready, the meat is then thinly sliced off the spit with a large knife. It is served on small tortillas, with finely chopped onions, cilantro, and occasionally, a small slice of pineapple, and usually topped with some lime juice and hot salsa. This meat is a common ingredient in not just tacos, but also gringas, alambres, huaraches, tortas and pizza.
Varieties:
In some places of Northern Mexico, such as Nuevo Leon, Durango and Chihuahua, these are usually called tacos de trompo if served on maize flour tortillas, and gringas if they are served on wheat flour tortillas with cheese.
A similar dish is called tacos jarabes, which originated in Puebla in the 1930s from Arab Mexican cuisine. Tacos jarabes use shawarma-style meat carved from a spit, but are served in a pita-style bread called pan arabe. These tacos have been brought by Mexican immigrants to the United States in the past few years and have become popular in cities, such as Chicago and Los Angeles, two of the largest Mexican/Mexican-American population centers in the United States.
A non-pork version was brought "back" to the Middle East in the early 2000s, and sold as "shawarma mexici". It is essentially a chicken shawarma made in the Middle Eastern style (wrapped with garlic mayonnaise, dill pickle and french fries in a thin flatbread), with the only difference being the marination of the chicken in the "al pastor" style.
Tacos al pastor cut from the spit or carved the "trompo" of pastor meat.

This is the The Gyro Taco Truck and only the The Gyro Taco Truck, just the The Gyro Taco Truck and nothing but The Gyro Taco Truck!*

This is my: (IZ) The Gyro Taco Truck. Reviews are randomly gifted and appreciated.

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