Taco Bar Catering in Medellín

Al pastor is pork marinated in achiote, guajillo and pineapple juice, roasted in our combi oven and seared with pineapple before it leaves the kitchen. Carnitas are pork shoulder cooked slowly in its own fat with orange until crisp at the edges, and chicken tinga is shredded chicken in a smoky tomato and chipotle sauce.

For a vegetarian protein we grill zucchini, peppers, red onion and mushrooms with lime and cumin, or cook spiced black beans. Beef birria and carne asada are available as a fourth protein, and a fish taco of beer-battered corvina with cabbage slaw is popular at pool parties.

We serve 12 cm corn tortillas, street-taco size, pressed the same morning, plus 20 cm flour tortillas for guests who prefer them softer. Corn tortillas go out doubled, two per taco the way taquerías serve them, so they hold juicy fillings without splitting.

Tortillas are kept in cloth-lined insulated warmers and refreshed on a hot plate every 15 minutes during service. A cold, stiff tortilla is the most common taco bar failure, and it is the one our team watches closest.

The toppings are chopped white onion and cilantro, pickled red onion, shredded cabbage, sliced radish, crumbled campesino cheese, crema, guacamole and lime wedges. Salsas run from a mild pico de gallo through a medium salsa roja to a hot habanero, each labeled with its heat level.

Plan on 2 tablespoons of salsa and 30 g of guacamole per guest. For crowds of more than 100, we set the toppings on both sides of the table so two lines can move at once. Aguas frescas, a margarita bar and churros with chocolate sauce can be added to any taco bar.