The Mexican region listed as the origin of al pastor is Puebla.
Al pastor is commonly described as originating in the central Mexican region of Puebla, where the style remains especially prominent. The dish usually consists of thin slices of marinated pork cooked on a vertical spit, or trompo, and served in small corn tortillas with onion, cilantro, salsa, and often pineapple.
Puebla’s connection reflects the influence of Lebanese immigrants who settled in Mexico, particularly from the late nineteenth century into the twentieth century. Their spit-roasted meat traditions helped inspire local preparations that were adapted to Mexican ingredients, seasonings, and tortillas.
The origin label does not mean al pastor is eaten only in Puebla. It is now one of Mexico’s most widespread taquería styles, especially associated with Mexico City and other urban centers. Veracruz, Sonora, and Oaxaca each have important regional food traditions, but they are not the region generally listed as al pastor’s origin.
Some accounts distinguish between taco árabe, an earlier Puebla preparation, and tacos al pastor, the later Mexicanized form. Both are part of the dish’s broader culinary history.