Our story
From Mercado Jamaica to Pittsburgh
“I want to bring authentic, real Mexican street food to Pittsburgh. That's what's most important to me.”
Jose Tecuanhuehue
The trompo
Why it tastes like Mexico City
Lebanese immigrants brought the vertical spit to Puebla in the early 1900s. Mexican cooks swapped lamb for pork, marinated it in guajillo and achiote, and crowned it with a pineapple. We still build ours by hand: thin slices, stacked 28 pounds high, turning slowly against the flame.
Each taco is shaved hot off the spit onto doubled corn tortillas, with a sliver of caramelized pineapple on top.
- 12 hr
- guajillo & achiote marinade
- 28 lb
- trompo, stacked by hand
- 100%
- corn tortillas
- 3
- house salsas: verde, roja, habanero