Taco Guys
Means the cooks who come out and work the grills for your whole serving window.
Serving Orange County, California & surrounding areas
Open Daily 8am–6pm
Serving Orange County, California & surrounding areas
Open Daily 8am–6pm
Costa Mesa Catering
Tacos cooked at your event for Costa Mesa quinceañeras, birthdays, graduations and office lunches, at a park, in a community room or at home. Give us the date and a rough headcount.
A lot of this city lives in apartments and condominiums, which means no yard and a kitchen built for one family. So the party moves: a park, a community room, somewhere with space for the people you actually invited. Catering off-site is the normal case here rather than the awkward one.
That is the whole shape of what we do. The grills, the proteins, the salsas and the crew to work them arrive together, we set up in the space you have booked, and we cook for as long as your guests are eating. Nowhere in that do we need a kitchen.
Every plate is put together when somebody orders it. That matters most at a long party, because the guest who turns up at the end is handed the same thing the first one got rather than whatever is left.
And none of it touches you. We set up, we cook, we serve, we clear, and you spend the afternoon with the people you invited.
Three terms, the same crew behind each.
Means the cooks who come out and work the grills for your whole serving window.
Is the station and the spread on it, kept stocked while people eat.
Is the small-footprint build, which is what a community room or a courtyard tends to need.
The Westside and the older central tracts are working-family streets, and the parties there are quinceañeras, baptisms and big multigenerational birthdays. Over on the Eastside the housing is more established and the gatherings are milestone birthdays, graduations and adult parties in a yard.
South Coast Metro changes the order completely. Offices, hotels and retail packed together means weekday work: team lunches, client meetings, staff meals during a retail peak, December parties. Those run on a fixed window and we serve inside it.
The service underneath is identical. What changes is how many cooks come, how long we stay and how wide the menu runs.
Six things you notice once the line opens.
Guests walk over, wait together and end up talking to whoever is next to them. A seated course does the opposite.
Cooking finishes once a guest has said what they want, so nothing has been sitting.
Salsas carry the chili and the fillings stay mild, which lets a cautious eater and a heat seeker take from one station.
It is part of the spread rather than something produced on request, so nobody has to flag anything.
Thirty people in a back yard and two hundred at a company evening run on one method, with the quantities and staffing adjusted.
A narrow lot, a townhome courtyard, a community room: the station is built to fit rather than to sprawl.
A taco line prices out at about $15 to $30 a person. The figure per head is higher for a small party, because the crew and the equipment come out the same regardless.
Where a particular booking lands depends on the headcount, the number of proteins behind the line and how many hours the service runs. Put the details in the form and the exact total is confirmed after a quick consultation.
Four stages, and the cooking is the only one that happens in public.
The occasion, the day, the serving hours and an approximate headcount. A sentence on the eaters helps too: the youngest, anybody meat-free, and whether your guests go looking for heat.
The spread is built against the eaters you described, with the mild end and the sharp end both chosen on purpose, and it is settled alongside the hours.
A time is set for the crew to reach you and for the line to open. From then the cooking runs continuously rather than in batches.
Guests eat as they arrive. When the food is finished the station is broken down and removed, without the gathering pausing for it.
Service covers the whole city, every district in it.
We cater across Costa Mesa: the Westside, the Eastside, Mesa Verde and the central streets, plus the offices around South Coast Metro and the SoBECA district. Wherever you are, the quote is worked out the same way.
TeWinkle Park takes this as readily as a back yard does, because the crew brings everything with them. Tell us the headcount and when you want service running, and the rest is worked out here.
We also cover Newport Beach, Huntington Beach, Fountain Valley, Irvine, Santa Ana, Midway City, Westminster, Tustin, Garden Grove and Sunset Beach.
The instinct with catering is to pick an hour and have everything ready at it, and that instinct is what goes wrong. Guests do not arrive on a schedule, a ceremony or a speech runs long, and food that was finished for a fixed moment is past its best by the time the room wants it.
Cooking through the window removes the problem instead of solving it. There is no moment the food is ready, because it is being made continuously, and the host stops watching a clock she was never going to win against.
Those two get you a real answer rather than a brochure. Add the serving hours and a line about who is coming, and the exact total is confirmed after a quick consultation.
Your Quote
Describe the occasion, when it is and roughly how many are coming. Back comes the whole shape of it: the hours the line runs, the cooks behind it and what they will be putting on the plates.