Griddled to order, so every guest gets theirs hot. Carne asada, grilled chicken, shrimp, or mushroom, folded into flour or corn tortillas with Oaxaca cheese that actually pulls. Salsas, crema, pickled onions, and guacamole on the side. I run the griddle the whole time, so there's a steady stream coming off it rather than a tray going cold. Great for kids, picky eaters, and anyone who wants a second one. o 20 guests, flat group rate.

A build-your-own nacho spread that holds up for a crowd. Warm tortilla chips, queso kept properly melted, carne asada and flame grilled chicken, black beans, pico de gallo, jalapeños, olives, sour cream, and guacamole. Everything kept warm so the last guest gets it as good as the first. Pairs naturally with the taco bar if you want two stations running. I set up, keep it topped up through the party, and clear it all away at the end.

Start with grilled corn on the stick with all the toppings while the tacos come off the grill, then work through carne asada, carnitas, chicken and a vegetarian option and three salsas. Two stations means no queue and no gap in the food — the corn keeps people happy while I finish the tacos. This is the one I'd pick for a birthday, a bachelorette weekend, or any party where you want it to feel like an event.

Grilled corn on the cob, served on the stick, with every topping laid out so guests build their own. Cotija, crema, chili-lime, Tajín, cilantro, butter, hot honey, and crushed chips for crunch. It's the most photographed thing I make — bright yellow corn, red chili, green cilantro. Works as a starter before the taco bar or as the whole snack table at a pool party. Two ears per guest, up to 25 guests. I grill on site and set the bar.

Choose from freshly grilled meats including juicy carne asada, seasoned pollo, tender pulled pork, or flavorful shrimp. Served with cilantro lime rice, black beans, corn and a variety of traditional toppings and house-made sauces — beautifully arranged for you and your guests to enjoy.

Puwede mong hilingin sa chef na ito na gumawa ng pagkain batay sa mga preperensya mo.