Taco Guys
A crew of cooks at your event, on the grill for the hours in the booking.
Serving Orange County, California & surrounding areas
Open Daily 8am–6pm
Serving Orange County, California & surrounding areas
Open Daily 8am–6pm
Party Catering
We cook tacos at Lake Forest graduation parties, kids' birthdays, team parties and anniversaries, in the back yard or at your lakeside clubhouse. The crew brings everything and clears up after.
This is a family suburb and the calendar shows it: graduation parties through late spring, kids' birthdays most weekends, first communions, team parties, and the milestone birthdays and anniversaries that fill a back yard. We cook at all of those.
The lakes change where a good share of it happens. Each of the two lakes has its own clubhouse for the tracts around it, run by the residents rather than by the city, so a birthday or a reunion there goes in the clubhouse or out by the water instead of at a public park. We cater both, and the only thing we need to know is which lake you are on.
Up in the hillside neighborhoods the houses are bigger and the party stays home. More room means more guests and more space to put the counter, so those tend to be the largest back yard bookings we take in the city.
Team parties run on their own rhythm. League play goes all year at the sports park, so an end-of-season gathering or a tournament feed usually has to fit between fixtures, with a crowd of children who have been playing all morning. Give us the hour food has to be ready and we build backward from it.
Three of these are names for the same service. You may have searched any of them.
A crew of cooks at your event, on the grill for the hours in the booking.
The spread they serve from, refilled as it goes down so a late guest sees a full one.
The cart build, compact enough for a clubhouse patio or a smaller yard.
A guest says what they want and sees it made, so nothing was portioned on anyone's behalf.
The salsas sit at the end, which puts heat where each guest decides it.
Out with everything else from the first guest, not made up when somebody asks.
Image: The counter set up and working on a clubhouse patio by the water.
A clubhouse booking is straightforward for us and it is worth saying why: we arrive self-contained. The grill, the fuel, the food and the staff all come with the crew, so whatever the building has behind it does not come into the arrangement.
What we need is level ground for the counter and room for a line in front of it, indoors or out on the patio. That is the same requirement as a back yard, which is why one crew covers both without anything changing.
You will have the room for set hours, so tell us what they are. The arrival, the service and the pack-out all get planned to finish inside your booking rather than running past it.
Reckon on about $15 to $30 a guest, sitting nearer the top of that per person for a smaller party since one crew comes out either way.
What moves it from there is the number eating, how many proteins you want, whether you add sides or drinks, and the length of the service. With those four we can price it exactly.
Five occasions, and the one detail that differs about each.
Graduation parties: Relatives arrive across the afternoon rather than together, so the cooking runs the length of the window and the last of them eats what the first did.
Kids' birthdays: At home or at a park shelter, usually a mixed crowd of children and parents. Every plate is built to order, so the fussy eater and the adult who wants everything are both served off the same line.
Team parties: End of season or a tournament weekend, often on a tight clock between games. Give us the hour and we work to it.
Lakeside gatherings: A reunion or a summer party at the clubhouse or by the water, with the room booked for set hours.
Milestone birthdays and anniversaries: Adult guest lists, longer evenings, and the cooking carrying on rather than stopping after one round.
What those have in common is that nobody has to be asked in advance what they eat. Your guests order at the counter, which takes the whole question off your list.
Five stages, and only the first needs anything from you.
Which day, what time, an estimate of guests, the occasion, and the setting: yard, clubhouse, park shelter or workplace.
We go through proteins, then what sits beside them, then any restrictions among your guests.
An arrival time and a service length, built either from when you want people eating or from when a booked room is yours until.
The food, the timings and the cost, signed off ahead of the day.
We come in, build the counter, cook and serve, then strike it and leave the ground clean.
Across the city, from El Toro up into the foothills.
We cook at houses right across the city, through the original streets around El Toro, up in Foothill Ranch and Portola Hills, and out at Baker Ranch. At the lakes we work the clubhouses and the waterfront homes around both.
At the parks it is usually a shelter at Pittsford, Heroes, Borrego or Cherry Park, or one of the community parks up in the hillside neighborhoods. Where you are makes no difference to the price, which follows your guest numbers and the hours of service.
We also cover Mission Viejo, Laguna Woods, Laguna Hills, Las Flores, Rancho Santa Margarita, Aliso Viejo, Trabuco Canyon, Coto de Caza, Ladera Ranch and Irvine.
Send the date, a rough head count and what you are celebrating. A menu and a figure come back to you.
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A line that keeps moving is the whole trick. Guests come up, order, and are eating within a minute or two, which is why the counter never turns into the thing people remember about the afternoon.