Create a crave-worthy dish with tuna and let the delightful flavors of cooked fish and spices give a new take on a beloved Mexican classic.

5) To make the pulled pork tacos, start by adding 4 cups of pulled pork, 2 cups of enchilada sauce, and 2 cups of drippings from the pork roast to a large pot. Simmer and reduce the mixture by half.

Return cooked pork to skillet, and pour in pineapple-glaze mixture; stir to coat. Continue to cook until pork has cooked through and glaze has reduced and thickened, 8 to 10 minutes.

We head to Los Tacos No. 1, which makes the best tacos I have ever eaten. I order the adobada, which is piled with pork that’s been cooked on a spit, then topped with strips of pineapple, onions ...

While the pork rests, chop the pineapple into rough ½-inch cubes, discarding the core. Transfer to a small bowl and stir in the cilantro and the remaining 1 tablespoon lime juice, then taste and ...

In Mexico, the dish known as cochinita pibil is made by rubbing a whole suckling pig with warm spices and juice from bitter oranges, then wrapping it in banana leaves and slowly pit-roasting it until ...

That spit-roasted meat is descended from a lamb dish brought to Puebla, Mexico by Lebanese immigrants in the 1920s. Thus, Bed-Stuy’s jerk pork taco has a long and distinguished fusion pedigree.

Slice the pineapple into seven ½-inch-thick rounds. Quarter two rounds, trimming and discarding the core. In a food processor, purée the quartered pineapple slices, oil, brown sugar, garlic ...