Anatomy of a gyro

Cheap food is always awesome. I could go into some random cultural diatribe about the amazing variety and intense quality of street food, but you know...that's been done. Still; quality food, simply cooked and quickly put together for a very small price? Is equivalent to the traveler's holy grail. Every country has it's prototype: in Japan it's takoyaki or onigiri, in France it's a crepe or merguez or waffle , in Mexico it's a taco, in Italy - there's nothing like a freshly pressed panino or un taglio (a slice) of pizza. But in Greece, the humble gyro reigns supreme.
In the States: gyros are almost always viewed as gross or an afterthought. They're what restaurants advertise with huge signs, but the end product doesn't ever match the photo. But in Greece, the end result is, well...one word: delicious.
Yes people, a European gyro is a wholly different creature. First of all, when you get one - it's a matter of less than a minute to have it sliced straight off the rotating meat grill and handed to you; warm, greasy and savory. A typical gyro starts with a soft, spongy pita that's thrown onto the grill and if you're lucky, UNDERNEATH the meat spiral. Then thin slices of the meat (contrary to popular opinion - only pork or chicken - not lamb, is used in Greek gyros. Because the first two are cheaper) are carved off the pre-stacked rotating log (see below)

And left to cook a little while longer on the hot surface underneath. Then the meat is piled into the pita, topped with slices of onion and tomato, a dollop of tzatiki (cucumber & yogurt sauce) and, AWESOMELY - french fries - popped into a paper cone and handed straight to the waiting customer.

Biting into the combination of savory meat - crusted, umami and lightly greasy from fat, spongy yet firm pita (so not the dry, airy crap in the States), crunchy french fries yet lightened with the tangy yogurt sauce and the fresh veggies - each gyro is great for a snack or even a meal. And our group of 8 went through 40 of them in about 6 days. Everywhere we went, the heavenly scent of the spinning grilled meat permeated the air, and they were almost always good. We would compare while traveling up and down the peninsula. Some were greasier, some more ample, chicken was always dryer than pork, gyros were always preferable to souvlaki (the grilled meatballs or chicken) and every now and then we had to request french fries. But they were the one consistency and one of the few things we, as an 8 person group, could agree upon.

The difference is really incomparable between the Greek gyro and the US gyro. There, gyros are ordered on a daily basis; so the meat is kept hot and spinning constantly. Making one is a quick affair; in the US - you're lucky if you get one within 10 minutes. The pita is probably the biggest difference; the only place that I've ever had pita as good was Kokkari Estiatorio. So my only recommendation for getting a good gyro? Go to Greece; the plane ticket is worth it.
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(two dresses, two tops: $35? Good day)