Marinated pork shaved off a vertical trompo onto a small corn tortilla, topped with grilled pineapple, white onion and cilantro. LA's east-side staple.

Al pastor, marinated pork on a vertical trompo spit, came to Mexico from Lebanese shawarma immigrants in 1920s Puebla, then crossed the border into Boyle Heights and East LA in the 1970s and 80s with Mexican migrant cooks. The LA trompo holds 30 to 50 pounds of pork shoulder marinated in achiote, dried chiles, vinegar, garlic and pineapple, slow-cooked vertically for hours, then shaved to order onto a doubled corn tortilla. A whole pineapple sits at the top of the spit, smoking and dropping juice down through the meat. Leo's Tacos, with three truck locations, popularised the late-night trompo on La Brea after 2012; Tacos Tamix has worked the Pico Union and Pico Boulevard corners since 2006.

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