How to set up a taco bar at home, step by step

Setting up a taco bar at home is the most fun, generous and authentic way to share Mexican cooking with friends and family. In Mexico, the taquiza is a tradition that goes beyond the food: it is a social act where everyone builds their own taco to their taste, with their favourite salsa and in whatever quantity they like. And the best part is that you can replicate it perfectly from the UK.

In this guide we explain, step by step, how to plan, prepare and set up a taco bar for 8-12 people, with exact quantities, protein options, essential salsas and all the tricks to make it a complete success.

Planning: how much to buy

The golden rule for working out quantities at a taquiza is simple: each person will eat between 4 and 6 tacos. For 10 guests, reckon on about 50 tacos in total. Here is the breakdown of quantities:

• Tortillas: 5-6 per person. For 10 people: 50-60 tortillas. If they are corn (15cm), buy two large packs or make them at home with our corn tortilla recipe.
• Proteins: 150-200g of raw meat per person. For 10 people: 1.5-2kg in total. If you offer two proteins, split the quantity.
• Toppings: 2-3 onions, 1 large bunch of coriander, 6-8 limes, 2-3 avocados.
• Salsas: At least 2 salsas (a mild green and a spicy red). 250ml of each is enough for 10 people.

The proteins: choose your style

A good taquiza offers at least two protein options. Here are the most popular and easiest to make in large quantities:

1. Carnitas (shredded pork)

Carnitas are the most generous option for a taquiza because they are made in advance and yield a lot. You need pork shoulder, which is cooked slowly in its own fat until tender and golden.

For 1.5kg of carnitas:

• 1.5kg of pork shoulder cut into large pieces
• 200ml of lard or oil
• 1 orange (juice and zest)
• 4 garlic cloves
• 1 tablespoon of cumin
• Generous salt

Cook everything together in a large covered pot over a low heat for 2.5-3 hours. Then uncover, raise the heat and let it brown. Shred with two forks. Carnitas keep warm perfectly in a slow cooker.

2. Chicken al pastor (adaptation)

True al pastor uses pork cooked on a vertical spit, but an adapted version with chicken works brilliantly for home taquizas. Marinate breasts or thighs in a guajillo and ancho chilli adobo with pineapple, garlic, achiote and spices. Cook on a griddle or in the oven and cut into thin strips.

3. Bistec (carne asada)

Thin cuts of beef (such as skirt or bavette) marinated with garlic, lime, salt and a touch of chilli. They are cooked over a very high heat in a pan or on a griddle, 2-3 minutes per side, and cut into small pieces. Quick and spectacular.

4. Vegetarian option: garlic mushrooms with rajas

For vegetarian guests, prepare portobello mushrooms cut into strips, sautéed with garlic, serrano chilli (or green chilli), onion and a touch of epazote or coriander. You can add strips of roasted pepper. It is so tasty that even the carnivores will go back for more.

The salsas: the soul of the taquiza

There is no taco without salsa. For a taco bar you need at least two salsas, ideally three. Here are the essentials:

Raw salsa verde

The freshest and most versatile. Blend 6 green tomatillos (or tart green tomatoes), 2 serrano chillies (or green chillies), a quarter of an onion, a garlic clove, a handful of fresh coriander, the juice of half a lime and salt. It should keep some texture, not be completely liquid.

Salsa roja taquera

Toast 4 chiles de árbol and 2 guajillo chillies in a dry pan. Soak in hot water for 15 minutes. Blend with 3 roasted tomatoes, a garlic clove, salt and a splash of the soaking water. This salsa has character - it is spicy but flavoursome.

Avocado salsa

Blend a ripe avocado with 4 cooked green tomatillos, a serrano chilli, coriander, salt and a little water. It should be creamy but pourable. It is mild, perfect for those who cannot handle much heat.

The toppings: the complete bar

A good taco bar has all the accompaniments ready in small bowls so everyone can build their perfect taco:

• Finely chopped white onion: Essential. Chopped raw onion is the number-one topping at any Mexican taquería.
• Chopped fresh coriander: The second essential. If any guest does not like coriander (some people do not), have parsley as an alternative.
• Limes in quarters: Every taco needs its squeeze of lime.
• Guacamole: Optional but much appreciated. Make homemade guacamole with avocado, onion, tomato, coriander, chilli and lime.
• Sliced radishes: Traditional in Mexico, they bring freshness and crunch.
• Grilled pineapple in cubes: If you serve al pastor, grilled pineapple is compulsory.
• Grilled nopales: If you find them in Mexican shops, grilled nopales in strips are a taco in their own right.

The tortillas: the decisive factor

The tortilla makes or breaks a taco. These are your options, from best to worst:

1. Homemade corn tortillas: The supreme option. If you have a tortilla press and masa harina (nixtamalised maize flour), you can make fresh tortillas on the spot. It is a spectacle for guests.
2. Corn tortillas from a Latin shop: Look for the refrigerated ones, not those on the shelf. Warm them on a comal or dry pan for 30 seconds per side.
3. Small flour tortillas: Not traditional for street tacos, but they work well for an informal taquiza.

Professional tip: Warm the tortillas in a dry pan and keep them in a tortilla warmer (or wrapped in a clean tea towel inside a basket). Cold, hard tortillas ruin any taco.

Setting up the bar: organisation

The key to a good taco bar is spatial organisation. The flow should be logical: tortillas → proteins → toppings → salsas.

1. Tortilla zone: At the start of the bar, with a full tortilla warmer and warm tortillas.
2. Protein zone: In pans or pots on trivets. Each protein with its serving spoon and a little label.
3. Topping zone: Small bowls with onion, coriander, limes, radishes, etc.
4. Salsa zone: At the end, with individual spoons for each salsa and heat-level labels (mild, medium, hot!).

If you have space, set up the bar on a long table. If not, use the kitchen worktop. The important thing is that the flow is continuous and that people can serve themselves without bottlenecks.

Drinks to go alongside

A taquiza calls for Mexican drinks. Here are the best options:

• Horchata: Rice, cinnamon and vanilla. Sweet and refreshing, perfect for soothing the heat.
• Agua de jamaica: Hibiscus flower. Tangy, refreshing and a spectacular red colour.
• Beer: Well-chilled Mexican lager (Corona, Modelo, Pacífico) or any light lager.
• Michelada: Beer, lime, Worcestershire sauce, hot sauce, Clamato and salt. Prepare a concentrate and let everyone help themselves.

Timeline: organise your time

For a taquiza at 20:00, this is your plan:

• The day before: Make the salsas (they improve with resting) and marinate the meats.
• 16:00: Start the carnitas (they need 3 hours).
• 18:00: Prepare all the toppings: chop onion, coriander, radishes. Make the guacamole (cover it with cling film touching the surface so it does not oxidise).
• 19:00: Cook the quick meats (bistec, chicken). Warm the tortillas.
• 19:30: Set up the bar. Take the salsas out of the fridge.
• 19:45: Prepare the aguas frescas or open the beers.
• 20:00: Time to eat!

Common mistakes and how to avoid them

• Cold tortillas: The number-one mistake. The tortillas must be warm ALWAYS. Keep the comal on throughout the taquiza.
• Too few salsas: With just one salsa, the taquiza loses variety. At least two, ideally three.
• Portions too large: Mexican tacos are small. It is better to eat 5 small tacos than 2 enormous burritos. Use 15cm tortillas, not 25cm ones.
• Not estimating well: If you run short of meat, the taquiza fails. Better to have too much than too little.
• Forgetting the vegetarians: Always have a meat-free option. Mushrooms, refried beans and rajas are excellent.

Setting up a taco bar at home is easier than it seems, and the result is a culinary party your guests will remember. Visit our Mexican restaurants for inspiration and check our section of recipes to perfect every element of your taquiza. Enjoy!