Tijuana, Mexico – A unique culinary creation has taken social media by storm, blending traditional Mexican street food with a surprising dessert twist. A local chef in Tijuana has unveiled a cake designed to perfectly replicate a 'trompo de adobada', the vertical spit used to cook marinated pork for tacos al pastor. This innovative dessert, served at a recent event, challenges perceptions of what a 'taco' can be. Instead of a savory filling, slices of the multi-layered cake are carved directly from the 'trompo' onto crepes, which serve as the 'tortillas'. The sweet 'taco' is then garnished with a vibrant green topping made from yogurt, kiwi, and pistachio, mimicking guacamole, and a rich red 'salsa' crafted from a blend of raspberry, strawberry, and jamaica jam. The creation, originally shared by 'Baja Cali Food' and amplified by local media outlet FronteraInfo, quickly went viral, captivating viewers with its ingenious concept and playful presentation. It exemplifies the creative spirit and culinary innovation thriving in the border city.
Un pastel con forma de trompo de tacos al pastor se volvió viral en redes sociales gracias a su creativa presentación.
