Make Your Own Taco

People serving themselves food from a buffet with a variety of dishes, inside a modern office setting with colorful decorations.
Buffet table with bowls of tortilla chips and trays of food including chopped lettuce and other greens in a dining area with wooden tables and chairs.

Delivered Hot and ready to serve, buffet style.

Approximately 4-5 tacos per guest, plus sides.

INCLUDES:

  • Warm tortillas and/or hard shell tacos

  • Proteins to choose (3 or 4)

  • Sides & Vegetables (Cold)

  • Salsas (1 or 2)

PROTEINS

BIRRIA BEEF (GF)(NF)(DF)(HA)
This is the dish that made a restauranteur pause mid-bite at a Día de los Muertos stall in Alexandria and say, “We need to open a restaurant.” Our grass-fed beef is slow-cooked in a rich, traditional Jalisco adobo—deep, smoky, and dripping with flavour. Best topped with fresh onion and coriander, and preferably eaten with both hands and no shame. It’s bold, soulful, and unforgettable—just like abuelito intended.

CHICKEN TINGA (GF)(NF)(DF)(HA)
Shredded chicken that’s been simmering in a smoky tomato and chipotle sauce like it’s got nowhere else to be. Add tender julienned onions and you’ve got a tinga that means business—juicy, punchy, and just the right amount of attitude. It’s comfort food with a little spice in its step.

COCHINITA PIBIL (GF)(NF)(DF)
This is Yucatán’s gift to the world—tender pulled pork, slow-cooked in a rich achiote marinade that whispers secrets of Mexican spice markets. It’s smoky, tangy, and ridiculously juicy. Top it with pickled onions and you’ve got a taco that could bring a grown abuela to tears. Gluten-free, dairy-free, nut-free—but definitely not flavour-free.

NOPALITOS (V)(VG)(GF)(NF)(DF)(HA)
Don’t be scared—it’s cactus, not a dare. These tender nopal strips are cooked to perfection with sweet corn, capsicum, and Spanish onions, then kissed with Mexican spices. It’s zesty, hearty, and 100% plant-powered goodness. Basically, the kind of dish that makes you realise cactus isn’t just for Instagram—it’s for lunch.

SIDES & VEGETABLES (cold)

Corn Chips (GF)(NF)(VG)(V)

Guacamole (GF)(VG)(V)(NF)(DF)(HA)

Pico de Gallo (tomato, onion and coriander) (GF)(VG)(V)(NF)(DF)(HA)

Shredded Cheese

Shredded Lettuce

Freshly chopped coriander with diced onions (ideal for Birria tacos)

Pickled red onions (only with Cochinita Pibil)

SALSAS

HOT Pineapple, Guajillo & Habanero
Don’t let the sweet pineapple smile fool you—this salsa starts off like a tropical vacation and ends like a fire drill. Guajillo brings the charm, habanero brings the heat, and together they sneak up like a telenovela plot twist. Sweet, spicy, and slightly dangerous... just how we like it.(GF)(VG)(V)

MILD Guajillo, Árbol & Tomatillo
This one tastes like a late-night taco run on a bustling Mexican street—complete with flickering lights, sizzling grills, and hungry street dogs eyeing your last bite. Smoky guajillo, zesty tomatillo and a whisper of árbol chilli come together for a salsa that’s tangy, earthy, and full of taquería soul—minus the barking. (GF)(VG)(V)

Buffet table with various dishes including nachos, aluminum trays with food, stacks of plates, and lunch menus displayed.

Let’s Get Your Taco Fix!

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