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Tex-Mexplainer Tacos de TrompoYears ago, as the sun set over my Dallas neighborhood, taqueros rolled stacked trompos onto its sidewalks with the solemnity of a saint’s feast day procession. The vertical spits were slowly spinning, resembling fire-roasted lighthouses. They beckoned drivers and pedestrians hankering for the vermillion-hued pork. The taqueros dutifully served the meat in griddled tortillas topped with chopped cilantro, white onion, and chile de árbol or creamy, jalapeño-based green salsas. Eventually, the flames were snuffed out and the trompos retreated from the sidewalks, but the impact of the cooking instruments and their tasty products lingered. For the uninitiated, the term “trompo” might cause some confusion. Sometimes it refers to the cooking device—the vertical roasting spit, similar to what you’ll see gyro meat cooked on. Other times…

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