Al pastor is already a complete argument for why food is worth caring about — pork marinated in dried chilies and pineapple, cooked until the edges char and the fat renders. Tucked into a crusty bolillo, it's one of the great sandwiches. Add Ronnie's Giardiniera, and it becomes something else entirely.
The giardiniera doesn't compete with the al pastor. It completes it. The acidity cuts the richness of the pork. The crunch adds contrast to the soft roll. The pepper blend brings a different kind of heat than the marinade — brighter, more complex. Mexico City meets Chicago, and neither one loses.
What You'll Need
- Al pastor pork, warmed (from your favorite taqueria or homemade)
- 1 bolillo or telera roll, split and toasted
- Refried beans (optional but worth it)
- Sliced avocado
- A generous scoop of Ronnie's Original Giardiniera or Rovente (Hot)
How to Make It
- Toast the roll cut-side down in a dry skillet until golden.
- Spread refried beans on the bottom half if using.
- Pile on the al pastor — warm, with some of the charred bits.
- Add avocado slices.
- Finish with a heavy scoop of Ronnie's Giardiniera. Press the top half down and eat immediately.