Jonathan Zaragoza is a Chicago-based chef who got his start in professional kitchens working at the Michelin-starred Sepia and Sixteen, before becoming the chef of Masa Azul at 22. Jonathan’s path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and the U.S.

Jonathan Zaragoza

Tacos al pastor are an S-tier taco option, but unless you have a <a href="https://www.waywardmachineco.com/chula-trompo">custom-made trompo</a> and are feeding a small village, making them at home requires a little ingenuity and compromise.We love <a href="https://www.chefsteps.com/guides-tools/wall-of-fire-a-chefsteps-story">giant elaborate fiery rigs of spinning meat</a> more than just about anyone, but we’re also the first to admit that <a href="https://www.chefsteps.com/guides-tools/tips-tricks-how-to-turn-your-fireplace-into-a-medieval-meat-roasting-pit">they aren’t super practical</a>. But you know what is practical? Tiny meat spits, aka <a href="https://www.chefsteps.com/guides-tools/ground-meat-skewers-parametric-analysis">skewers</a>! Introducing pastor skewers—personal pocket-size trompos that get you real-deal tacos al pastor at home.By threading marinated pork onto skewers, you get tender, super-flavorful meat, with tons of charred and crispy bits thanks to an off-the-charts surface area-to-meat ratio. You can cook the pastor skewers indoors under the broiler or outdoors on <a href="https://www.chefsteps.com/guides-tools/diy-hibachi-grill-konro">our DIY konro grill</a>. Serve them up with <a href="https://www.chefsteps.com/recipes/guacasalsa">guacasalsa</a> and a bunch of <a href="https://www.chefsteps.com/recipes/cebollitas">cebollitas</a> (charred knob onions), and you’ll be putting out a spread to rival the best taquerias around.

Tacos al Pastor