Recipe: Calamari “al Pastor” Tostada

Calamari “al Pastor” Tostada


Yield: 12 tostadas


  • 1 cup pineapple juice
  • ½ cup orange juice
  • 6 large garlic cloves, minced
  • 3 tbsp. oregano, dried
  • 4 oz. chipotle peppers in adobo, rough chopped
  • 1 tbsp. cumin
  • 2 tbsp. salt


  • 2 lb. The Town Dock Calamari Tubes
  • 1 lb. pineapple, ¼" thick discs
  • 12 each prepared tostada chips
  • ¾ cup chimichurri, prepared
  • ¾ cup crema
  • ¾ cup cilantro, roughly chopped

Pickled Red Onions:

  • 1 lb. red onion, julienne
  • 6 fl. oz. apple cider vinegar
  • 6 fl. oz. distilled white vinegar
  • 12 fl. oz. water
  • ¼ cup granulated sugar

Pico de Gallo:

  • ½ cup red onion, small dice
  • 1 tbsp. jalapeño, minced
  • ¾ cup red bell pepper, small dice
  • ¾ cup yellow bell pepper, small dice
  • ¾ cup orange bell pepper, small dice
  • ¾ cup green bell pepper, small dice


  1. Pickled Red Onions: May be prepared 1–3 days ahead. Combine pickling ingredients in a medium saucepot and bring to a simmer over medium heat. Place julienned red onions in a heat resistant container and pour in hot pickling liquid. Cover immediately and let sit at room temp 1 hour. Refrigerate until ready to serve.
  2. Al Pastor Marinade: In a large bowl mix together marinade ingredients. Add whole calamari tubes and stir to thoroughly cover in marinade. Cover and refrigerate 45 min. to 1 hour before cooking.
  3. Pico de gallo: Combine all pico ingredients. Cover and refrigerate until ready to serve.
  4. Assembly: This is recommended before cooking the calamari, as calamari must be served immediately after cooking and slicing. Spread 1 tbsp. chimichurri on each tostada followed by 3 tbsp. pico de gallo, 2 tbsp. charred pineapple, 1 tbsp. crema, and 1 oz. pickled red onion.
  5. Cooking: Pre-heat grill to highest heat setting. Grill pineapple discs on high heat until charred on both sides. Dice and set aside until ready to serve.
  6. Grill 2 oz. marinated calamari tubes (per tostada) on high heat for 60–90 seconds on each side. Slice into ¼" rings and place atop assembled tostada. Garnish with lime and cilantro.