A Mexican Doner | Al pastor

Mavi Boncuk | 

Similar to the Turkish doner kebab, al pastor (from Spanish, In the style of the shepherd) is a dish developed in Central Mexico, likely as a result of the adoption of the shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. Shawarma is usually lamb-based (thus the "shepherd style" name), gyros and tacos al pastor in Mexico are made from pork. 

In some places of Northern Mexico, such as Nuevo Leon, Durango, Chihuahua, these are usually called tacos de trompo if served on maize flour tortillas, and gringas if they are served on wheat flour tortillas with cheese. A similar dish is called tacos árabes, which originated in Puebla in the 1930s from Arab Mexican cuisine. Tacos árabes use shawarma-style meat carved from a spit, but are served in a pita bread called pan arabe. These tacos have been brought by Mexican immigrants to the United States in the past few years and have become popular in cities like Chicago and Los Angeles, two of the largest Mexican/Mexican-American population centers in the United States.