Trompo meat refers to a style of preparing and cooking meat, most commonly pork, used in tacos al pastor. The term "trompo" means "spinning top" in Spanish, which describes the vertical rotisserie or spit on which the marinated pork slices are stacked and cooked. This cooking method is inspired by Middle Eastern shawarma and was brought to Mexico by Lebanese immigrants. The pork is marinated with a blend of dried chilies, spices, pineapple, and achiote paste, then cooked slowly on the rotating vertical spit called a trompo. The meat is sliced thinly off the spit as it cooks and is typically served in small corn tortillas with finely chopped onions, cilantro, and pineapple, often accompanied by lime and salsa. Trompo meat is especially popular in Mexico City and Northern Mexico but has become a well-known street food across Mexico and the United States. It is known for its flavorful, slightly charred exterior and juicy interior. This meat is also used in other dishes such as gringas, alambres, huaraches, tortas, burritos, and even pizza. In some regions, tacos al pastor are also called tacos de trompo, emphasizing the cooking style on the vertical spit rather than just the meat or recipe itself. In summary, trompo meat is marinated pork cooked on a vertical rotisserie (the trompo), shaved off for tacos al pastor and other Mexican dishes.