Taco Guys
Is the people who come out and cook, on 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
Fullerton Taco Catering
Tacos cooked at your event for Fullerton quinceañeras, birthdays, graduations and company lunches, under a park pavilion or in your own yard. Send the day and an approximate headcount.
Weekend pavilions in this city get claimed early, so a Fullerton family planning a big party either books one well ahead or keeps the whole thing at home. Both are ordinary, and we are set up for either.
What does not change is how we work. The grills, the proteins, the salsas and the cooks to run them come in together, we set up where you are, and the grills stay on while people are still coming up.
At a pavilion that matters because there is no kitchen to lean on. We arrive self-contained, and Adlena, Lemon, Valencia and the rest are all the same job to us as a backyard.
Everything is made on the spot, which is why the food is hot when it reaches people and why a guest arriving late is served the same thing as the first one through.
Whichever of these you searched for, this is the booking.
Is the people who come out and cook, on the grills for your whole serving window.
Is the table itself, piled with meats, salsas and toppings and refilled through the service.
Strips the same setup down to fit a pavilion corner or a narrow lot in the flats.
The city splits in two for a caterer. South and west of downtown the lots are small and the households large, so a quinceañera or a first communion usually means a pavilion booking or a packed backyard. Up in the north hills there is yard space, and the parties are graduations, milestone birthdays and anniversaries at home.
The service is the same in both. We size the crew to the number of guests rather than to the property, so a tight lot with eighty people on it gets more hands than a big yard with thirty.
Hillcrest Park is worth knowing about if your guest list is big: it has the pavilion, the terrace and two halls, which is why the larger family events in this city tend to end up there. We cater at all of them.
From the truck arriving to the truck leaving.
Everybody describes their own and watches it get made. Nobody is handed something they did not ask for.
Sixty people arriving at once does not empty a station that is still cooking. We keep producing rather than putting out a fixed amount.
Heat lives in the salsas rather than the meat, and a meat-free option is out from the start.
Everything runs off gear we bring, so a site with nothing but picnic tables is a normal booking.
Station down, everything on the truck, nothing left for you to deal with.
Reckon on about $15 to $30 a guest. The per-head figure climbs for a smaller party, since the crew and the gear do not shrink with the guest list.
What moves it from there is the proteins, whether you add sides or drinks, and the length of the service. The exact total is confirmed after a quick consultation.
Five stages, four of them ours.
Send the date, when you want people eating, how many to expect and the setting.
We settle the proteins and any sides, and agree the window we are cooking across.
Crew size, arrival, serving hours and the price, written out before you commit.
Everything is ready before your first guest arrives, and the cooking carries on until the party has eaten.
We break the station down and carry everything away with us.
One crew across the whole city.
We cater all over Fullerton, from the older streets in the south and west flats up to the large-lot houses in north Fullerton, and through Golden Hill, Oceanview and the downtown district. Your address does not change the price.
We also cover Anaheim, Placentia, Brea, Buena Park, La Habra, Stanton, Yorba Linda, Garden Grove, Orange and La Palma.
Those two get us started. Add the location and your serving hours, and we will come back with a menu and a quote.
At most parties somebody spends the afternoon managing the food: watching the trays, judging when to put more out, working out whether there is enough for the people still arriving.
None of that happens here. We are cooking throughout, so there is no tray to watch and no moment to judge, and the quantities are set against your headcount before the day. The host ends up with nothing to do about dinner, which is the actual thing being bought.
Get a Quote
Chairs stay empty longer than anyone expects at these. People wait a moment for a plate, end up talking to whoever is beside them, and stay standing. Send the date, the place and your numbers and we will plan it.