Jackfruit Al Pastor Tacos

History & Origin

The al pastor taco is undoubtedly one of the most recognisable icons of Mexican cuisine, born in the mid-twentieth century in Mexico City from the influence of Lebanese immigrants who brought with them the technique of shawarma. Pork marinated in achiote and spices, slowly rotated on a vertical spit and served with pineapple, onion and cilantro, quickly became one of the most popular street foods in the country. In recent years, Mexican vegan cooking has found in jackfruit — known in Mexico as jaca or yaca — the perfect substitute for replicating the fibrous texture of meat. Green jackfruit, cooked and shredded, absorbs marinades with remarkable ease, taking on the flavors of achiote adobo, guajillo chile, vinegar and pineapple with truly convincing results. This recipe honors the al pastor tradition whilst adapting it to a fully plant-based diet. Achiote paste, made from the seeds of the annatto shrub native to tropical America, provides that characteristic red-orange color and an earthy, slightly spicy flavor that is unmistakable. The jackfruit, sautéed over high heat until caramelized at the edges, develops a texture similar to shredded meat that convinces both vegans and omnivores alike. Served in blue corn tortillas and topped with fresh pineapple, chopped onion and cilantro, these tacos are a celebration of culinary creativity that demonstrates how Mexican cuisine has so much to offer those seeking plant-based options.