It started in early 20th century Puebla, Mexico. Lebanese migrants arrived with their shawarma tradition, spiced meat on a spit, served in flatbread. That flatbread became pan árabe. The spit became the trompo. The trompo eventually became al pastor. Two cuisines, one history, and a collision that changed food forever.

On Tuesday 5 May, Nour throws the party it deserves.

Executive Chef Ibrahim Kasif is joined by guest chef Toby Wilson — the man behind Ricos Tacos, one of Sydney's most loved taco institutions — for one night only. Together they've built a menu that celebrates tacos árabes in all their Lebanese-Mexican glory. Duck carnitas shawarma. Raw lamb tostada. A whole woodfired lamb shoulder in the middle of the table, served with pan árabes, pomegranate chipotle salsa, zhug salsa verde and toum. Margaritas. A mariachi band. Come ready to party.