Taco Guys
Is the crew itself. We arrive, we cook, and we stay on the grills until your guests have finished eating.
Serving Orange County, California & surrounding areas
Open Daily 8am–6pm
Serving Orange County, California & surrounding areas
Open Daily 8am–6pm
Newport Beach Catering
We cook tacos on site for parties around Newport Beach, from a deck on Balboa Island to a backyard up in Newport Coast. Tell us your date and roughly how many people are coming.
Almost everything we cater in Newport Beach is outdoors. A patio over the bay, a deck off the back of a house on Balboa Island, a courtyard in Corona del Mar, a lawn up on the hill. People here entertain outside as a matter of course, and guests spend the evening on their feet rather than at a table.
That suits the way we work. We bring the grills, the food and the crew, set up where you want us, and cook through the whole time your guests are eating. Nothing is made in a kitchen somewhere else and driven over.
Outdoors that makes a real difference. Food that finished cooking an hour ago is lukewarm by the time it reaches a deck in the evening air. We hand people a plate a minute after we have made it, so what they are holding is genuinely hot.
It also means you are not running anything. We arrive, cook, serve and take the station away again, and you spend the evening with the people you invited.
Parties at home, usually outdoors. Milestone birthdays, anniversaries, engagement parties and graduations all tend to happen on a patio, a deck or the sand around here. We plan the menu around a crowd that is standing and talking rather than sitting down to courses.
Company events around Newport Center. Client lunches, team celebrations and December holiday parties run on a tighter schedule than a private party. We serve in whatever window you give us and pack out when it is finished.
Family gatherings up the hill. The houses in Newport Coast and the hillside tracts have the room for a bigger party, and kids' birthdays and multi-family afternoons are what tends to fill them. We scale the station and the crew to the headcount.
Three search terms, one crew, one way of working.
Is the crew itself. We arrive, we cook, and we stay on the grills until your guests have finished eating.
Describes the spread: proteins, salsas and toppings set out along the station and topped up as the night goes.
Is the same thing packed small, which is how we get into a bayfront patio or up onto a deck.
Taco catering around Newport Beach usually runs about $15 to $30 per guest. Smaller parties sit nearer the top of that, because we bring the same crew and equipment whether we are cooking for forty people or two hundred.
What moves your figure is the guest count, the proteins you pick, whether you want sides or drinks as well, how long you want us serving, and anything unusual about the timing. We confirm the exact total with you after a quick consultation.
Everything from the first setup to the last plate.
Your guests say what they want at the counter and the plate goes together there. One thing on it or everything, their call.
The heat lives in the salsas rather than the meat, and we always have a vegetarian option out. No one has to ask us for something different.
Because we keep cooking rather than laying out a fixed amount, anyone can go back for more.
If speeches or photographs are going to interrupt things, tell us and we will time service around them.
Our station handles all of it outside. The only thing we need from indoors is a way through to the deck.
Four stages, enquiry to pack-out.
The date, your serving time, an approximate headcount, and where it is: a deck, a patio, a backyard or a community room.
We settle the proteins, the sides and anything you want adding, and we fix how long we will be serving. How long you want us there affects what makes sense to cook.
You see how many cooks are coming, when we arrive, how long we serve and what it costs. Nothing is booked until you are happy with it.
We arrive before your serving time and keep going until you are done. Afterward we pack the station down and take everything with us, waste included, so your deck or patio looks the way it did before we got there.
At an outdoor party the cooking is not hidden away in a kitchen. The station sits in the middle of your evening, in full view of everyone there, which is the main reason we care how it looks.
The crew keeps the serving edge wiped down and the toppings tidy from the first plate to the last, and we work in a way that does not spread out across your space. By the end of the night the only sign we were there is that everybody has eaten.
The villages, the hill and everywhere between.
We work all over the city, from the island and peninsula addresses down near the water to the hillside houses up in Newport Coast. A party in Corona del Mar and one in Spyglass Hill are quoted the same way.
When a party outgrows the house, people here book Marina Park out on the peninsula or the Civic Center Community Room and Lawn, and we cater at both. We also cook at the community centers, including Carroll Beek over on Balboa Island.
Several of the city parks have barbecues and get used for birthdays and reunions. We are set up to cook at Peninsula Park or Sunset Ridge Park the same way we would on a patio.
We also cover Costa Mesa, Huntington Beach, Fountain Valley, Irvine, Midway City, Santa Ana, Westminster, Laguna Beach, Tustin and Sunset Beach.
That is enough for us to start with. Add where it is happening and when you would like people eating, and we will come back with a menu and a quote.
Tell Us About It
Tell us the date, where it is happening and roughly how many people are coming. We will send you a plan: when we arrive, how many cooks are coming, what is on the menu and what it costs.