BY TAMARA PALMER
Al Pastor Papi is the new food concept by my dear friend Miguel Escobedo, best known as the chef/owner of Papalote in San Francisco. He recently sold his portion of the family business to his brother after a 19-year run and has returned to his Mexico City roots to study the secrets of true al pastor.
APP will debut in late May as part of an exciting new outdoor miniature golf park in SF from the owner of Spark Social and SoMa StrEat Food Park, but he gave some friends and family a taste of what he's been working on this weekend.
He'll be serving traditional pork al pastor as well as steak, chicken and a special California-influenced vegan version, available in tacos or salads. Besides taking intensive classes in Mexico City, he's also been hitting the road to try al pastor in California and Nevada. He says he's only about halfway where he'd ultimately like to be with his recipe, which calls for a four-day marination. Right now it's got a lovely crispiness and is light-as-air. I can already tell I am going to have a new addiction on my hands.
Although he's nervous to start something new, he says he wouldn't have it any other way. He's following his passion and that's the greatest success in life.