Tacos Árabes

History & Origin

Tacos arabes are an iconic dish from Puebla representing one of Mexico's most fascinating culinary fusions. Their history begins in the 1930s, when Lebanese and Syrian immigrants settled in Puebla bringing the shawarma tradition of marinated lamb on a vertical spit. Adapting to local ingredients, they substituted lamb for pork and began serving it in pitta bread instead of corn tortillas. La Oriental taqueria, founded by the Tabe Chemaly family on Calle 16 de Septiembre, is recognised as their birthplace. The marinade combines Middle Eastern spices such as cumin, oregano and vinegar with Mexican chillies, creating a unique flavour profile. What makes this dish truly historic is that it was the direct precursor of tacos al pastor: when the vertical spit technique migrated to Mexico City, taco makers replaced pitta with corn tortillas, added pineapple and achiote, and tacos al pastor as we know them were born. In Puebla, they are served with a thick, creamy chipotle sauce.