The lowdown: The northern Mexican cousin of Mexico City’s tacos al pastor varies from its capital progenitor in geography, yes, but also in seasoning. Most pork taco de trompo preparations prefer smoky paprika-based marinades. Some taquerias stick with the achiote-dominant seasoning popular in Mexico City. Regardless, tacos de trompo are closely associated with the northern city of Monterrey. Immigrants from that city brought their rich, hot trompos to Houston and Dallas, where taco de trompo purveyors are identified by paintings of top-shaped trompos and Monterrey’s landmark mountain, Cerro de la Silla.
Where to eat it: In Dallas, Trompo (839 Singleton Blvd. #150; 972-809-7950), which started as a secret backyard pop-up, serves out of a brick-and-mortar on Singleton Boulevard. The regular taco de trompo is excellent, but the right order is the campechana, which combines trompo pork meat with beef in a net of melted white cheese in a flour tortilla. It’s out-of-this-world salty and punchy, especially with the ear-tingling salsa de chile de árbol. In Houston, La Macro (1040 W. Cavalcade Street; 832-618-4611) is your go-to trompo spot.