A vertical rotisserie, typically made of stainless steel, is employed to cook seasoned meat, often pork, by stacking it on a rotating spit. The meat is slowly cooked as it turns in front of a heat source, usually gas or electric, allowing the outer layer to crisp while the interior remains juicy. Thin shavings are sliced from the rotating cone of meat using a large knife, traditionally served on small tortillas with various toppings.
This method of cooking offers several advantages. The vertical orientation allows for even cooking and efficient rendering of fat, resulting in flavorful, tender meat. The rotating spit ensures consistent heat exposure, crucial for achieving the signature crispy exterior. Furthermore, this cooking style has a rich history, originating in the Lebanese shawarma tradition and evolving in Mexico to incorporate local spices and flavors, becoming a beloved culinary staple.
