Al Pastor Tacos in Inglewood
Adobada-marinated pork, slow-cooked on the spit, shaved onto warm corn tortillas with pineapple, cilantro and onion. One of LA’s most beloved tacos — done right at Lax Tacos since 1986.
Ask any Lax Tacos regular what their first order always includes, and the answer is almost always the same: al pastor tacos. Two corn tortillas, adobada-marinated pork, a hit of pineapple sweetness, fresh cilantro and onion, a splash of salsa. Simple, balanced, completely impossible to stop eating.
Al pastor is often called LA’s favorite taco — and with the sheer density of great spots across the city, that’s a serious claim. What makes Lax Tacos stand out in Inglewood is the same thing that has kept customers coming back since 1986: a family recipe, fresh marinade, and the knowledge that consistency is earned over decades, not overnight.
This article covers the full story — where al pastor comes from, how it’s made, why it tastes the way it does, and why Inglewood’s Lax Tacos is the answer when you’re searching for the best al pastor tacos in the area.
The Remarkable Journey of Al Pastor
Al pastor has one of the most fascinating origin stories in all of food culture. It is genuinely a dish that connects three civilizations across a thousand years of culinary history — and the fact that it ended up as a $1.50 street taco in Inglewood is proof that the best food travels wherever people take it.
Lamb marinated in spices and cooked on a vertical rotating spit. The original trompo method, perfected over centuries.
Lebanese immigrants in Puebla brought the shawarma spit to Mexico. Pita bread replaced tortillas, lamb stayed. The trompo arrived in Mexico.
Second-generation Lebanese-Mexican taqueros swapped lamb for pork, replaced pita with corn tortillas, added achiote, guajillo and pineapple. Al pastor was complete.
LA’s Mexican communities brought the tradition north. Today al pastor — and its Baja cousin, adobada — is widely considered LA’s defining taco style.
The key moment was when Lebanese immigrants settled in Puebla in the early 20th century and began fusing their own shawarma tradition with local Mexican ingredients. Lamb became pork. Pita became corn tortilla. Spices like cumin and oregano were joined by guajillo chile, achiote and Mexican herbs. And somewhere along the way, pineapple appeared on top of the trompo — adding a sweet, acidic contrast that cut through the rich, fatty pork perfectly.
In Los Angeles, al pastor may be the city’s unofficial taco. L.A. Taco — the city’s most respected taco publication — has noted that the sheer number of trompos spinning across LA on any given Sunday evening is staggering. Inglewood, sitting at the heart of LA’s Mexican-American community, has always been part of that story.
What Goes Into a Great Al Pastor Taco
The difference between an average al pastor taco and a genuinely great one comes down to five elements. Each one matters. At Lax Tacos, every layer of the al pastor taco reflects decades of practice and a family recipe that hasn’t changed.
Al Pastor vs Adobada — What’s the Difference?
At Lax Tacos, the menu lists the meat as Al Pastor (Adobada) — and that naming tells you something important about the culinary geography of this community. These are the same spirit, expressed in different regional traditions.
Shaved from a trompo (vertical spit) with a large knife. Thin, crispy-edged slices fall directly onto the tortilla. The trompo rotates in front of a flame continuously, creating layers of cooked meat at different stages of char.
Spit-RoastedSame adobo-marinated pork, but the name and sometimes cooking method differs — often grilled or oven-roasted rather than spit-turned. In LA, many spots (including Lax Tacos) use both terms interchangeably to reflect this regional crossover.
Lax Tacos StyleThe debate between purists is longstanding — but for most taco lovers, what matters is the quality of the marinade, the char on the meat, and the freshness of the toppings. At Lax Tacos, the al pastor has earned a loyal following in Inglewood that goes back decades. One Tripadvisor reviewer put it simply: “For a taste of something new, try the California burrito al pastor — second only to Leo’s tacos if you are looking for such fare in LA.”
The Al Pastor Taco at Lax Tacos
Two warm corn tortillas stacked together, loaded with adobada-marinated pork, fresh-diced white onion, chopped cilantro, pineapple and house-made salsa. Made to order, every time.
Order 4–5 al pastor tacos as your base, add a fresh horchata, and you have the quintessential Lax Tacos experience for under $10. Many regulars have been ordering this exact combination for 20+ years — it has not gotten old.
What to Order Alongside Al Pastor
Al pastor is the anchor — but the best meals at Lax Tacos build around it. Here’s what the regulars always add:
Frequently Asked Questions
Lax Tacos at 543 W Arbor Vitae St, Inglewood has been serving al pastor (adobada) tacos from a family recipe since 1986. Customers consistently call them some of the best in the Los Angeles area — and at $1.50 each, they’re also among the best value tacos in the city.
Al pastor is pork that’s been marinated in a blend of dried chiles (typically guajillo and ancho), achiote paste, garlic, cumin and vinegar — then cooked on a vertical rotisserie called a trompo. The result is layered, smoky, slightly sweet and deeply savory. It is one of the most complex flavor profiles in Mexican street food despite being prepared with humble ingredients.
Both use the same adobo-marinated pork. The term “al pastor” is more common in Mexico City and central Mexico. “Adobada” is the term more commonly used in Tijuana, Baja California and parts of northern Mexico. In Los Angeles, the terms are often used interchangeably. At Lax Tacos, it’s listed as Al Pastor (Adobada) — honoring both regional traditions.
Al pastor evolved from tacos árabes — a dish created by Lebanese immigrants in Puebla, Mexico in the early 20th century. They brought the shawarma cooking method (spit-roasted meat on a vertical rotisserie) and Mexican taqueros adapted it using pork, corn tortillas and local spices including achiote and guajillo chile. The 1960s is generally when al pastor found widespread popularity as second-generation Lebanese-Mexican business owners spread the dish across Mexico.
Al pastor street tacos are $1.50 each at Lax Tacos — two corn tortillas, adobada pork, cilantro, onion and salsa. Order 4–5 for a complete meal and you’re still under $10. Available for dine-in, takeout and delivery via DoorDash, Uber Eats and Postmates.
Yes. Pineapple is a traditional component of al pastor — it sits atop the trompo and is sliced into each taco. The natural acidity of pineapple helps tenderize the pork and provides the signature sweet-savory contrast. At Lax Tacos, it’s served as part of the traditional preparation.
Yes. Al pastor (adobada) is available in every format on the menu — tacos, burritos, quesadillas, sopes, huaraches, tortas and chimichangas. The California Burrito al pastor is particularly popular — a reviewer on Tripadvisor called it “second only to Leo’s tacos” for al pastor in LA.
Come Try the Al Pastor
$1.50 a taco. Family recipe. Open every day from 9 AM. Five minutes from LAX airport.