A backyard taco station beats a buffet because everything is cooked to order and you get to stand at the griddle. Here is how to run one for twenty people without spending the whole evening cooking.
Equipment
- A flat top griddle or two large cast iron pans over a propane burner.
- A separate small comal for tortillas only.
- Half-size hotel pans or bowls for toppings, plus a cooler with ice underneath for anything dairy.
- Squeeze bottles for crema and thin salsas.
- Tongs, a bench scraper for chopping meat, and a cloth-lined basket for tortillas.
The layout
Build a one-way line: plates, then tortillas, then meat off the griddle, then toppings, then salsas and lime at the end. Keep the cook behind the griddle and the guests on the other side. Put drinks somewhere else entirely so the line never stalls.
How much to buy
- Meat: 1/3 pound per person, more if it is the only protein.
- Tortillas: 4 to 5 per person, always buy extra.
- Salsas: three options, one mild, one green, one hot.
- Toppings: onion, cilantro, cabbage, pickled onions, lime, cotija, avocado.
Timeline
- Two days out: make salsas and pickles; they improve.
- One day out: marinate meats, chop toppings, chill drinks.
- Two hours out: braise anything slow so it is ready and holding warm.
- Thirty minutes out: heat the griddle, warm the first batch of tortillas.
- Service: cook in batches of six to eight tacos rather than all at once.
Two rules that save the night
Cook one protein hot and to order, and keep a second protein braised and holding in a slow cooker. And warm tortillas continuously in small batches; a giant stack of cold tortillas is the fastest way to ruin good meat.
Our taco bar guide has topping combinations, and our salsa recipes will cover the sauce lineup.
Feeding a crowd? Our taco party calculator tells you exactly how much meat, tortillas, cheese, and toppings to buy for your guest list.
