The usual menu
| Meat | What it is | Good to know |
|---|---|---|
| Asada | Grilled, chopped beef | The safe crowd-pleaser; almost every taquero offers it |
| Al pastor | Marinated pork, often cooked on a vertical trompo | A trompo is a show; ask if it costs extra |
| Pollo | Grilled, seasoned chicken | Good for guests who skip red meat |
| Carnitas | Slow-cooked pork | Often cooked ahead and finished on site |
| Birria | Stewed beef or goat in a chile broth, often with consomé | Popular, sometimes priced as an add-on |
| Chorizo | Spiced sausage | Often mixed with other meats |
| Cabeza, lengua, tripa | Head meat, tongue, tripe | Loved by some guests; usually an add-on |
How many meats?
Two meats work for most parties under 50 guests. Three or four make sense for bigger crowds, since people try more than one. Asada plus pastor or pollo covers most tastes.
Vegetarian and other diets
Ask for grilled vegetables, nopales, rajas con queso, beans or mushroom tacos. Most taqueros can do some of these if you ask ahead. Corn tortillas are usually gluten-free, but ask about the grill and any flour tortillas on the same surface.