notbob > wrote in message news:<hpJod.557325$mD.293704@attbi_s02>...
> On 2004-11-23, George Shirley > wrote:
> > Zspider wrote:
>
> > You can use either lamb or beef, I use beef because lamb is very
> > expensive in my area. The best gyros, aka shwarmas, the meat is sliced
> > thin, stacked on a vertical spit, roasted with a gas fire while the spit
> > turns moderately slow. As the meat gets done it is sliced straight down
> > and the pieces put in pita bread.....
>
> All the gyro/shwarma meat I ever encountered on these spits in local eateries
> looks like some kind of pre-ground processed meat product. It certainly
> isn't leg of lamb. I've noticed a similar vertspit/procmeat thingie in
> local taquerias. What are these?
>
> nb

In Mexico, it's called a "trompo" (lit. "top"), and the meat cooked on
these is called "al pastor" (lit. "shepherd style"). The difference
between this and shwarma is just the ingredients (Mexican cooks favor
pork, pounded thin and marinated), and stories have it that it was
brought by Lebanese immigrants either direct to Mexico or by way of
Argentina.

--
Chris Green