About
We do the best Taco Bars, Fajita Taco Bars, or Enchilada Platters, Quesadillas Platters, with the best Chips and Dips spread including, pico de gallo, salsa, guacamole, queso dip, with the best flavors.
Our focus is great flavor with fresh ingredients.
We love GOOD mexican food. If you make good mexican then we love you too! We love getting better for us but our customers are what truly motivates us to offer the best service with the best flavors.
We love the rush of planning ahead and the ease of a last minute job....haha. We love the rush of a last minute jam or the ease of planning something big!
Reviews
Andrew A.
Linda S.
Kevin B.
Frequently asked questions
What is your typical process for working with a new customer?
We normally ask:
How many are you feeding?
We ask for a delivery date, time (15 minute window for delivery), address.
We ask if they have something in mind for what they would like.
We go over the most popular options we offer.
Everything includes serveware and disposable plates and cutlery.
1. Taco Bar (2 tacos per person or 3 tacos per person and pricing for each)
Inlcudes (all separately): corn and/or flour tortillas shells, choice of filling(s) (steak, chicken, ground beef, etc), sides of rice and beans, toppings lettuce, cheese, pico de gallo, sour cream, hot sauce
2. Fajita Taco Bar (same as reguarl Taco Bar and go over pricing)
differences: Choice filling: Skir Steak, Chicken Breast, or Vegetarian Fajitas.
We cover our add on of Chips and Dips options along with pricing. And dessert and beverage options.
What education and/or training do you have that relates to your work?
We are a family owned and operated business with 12 stores in the north suburbs of Chicago and have been in business since 1991.
Do you have a standard pricing system for your services? If so, please share the details here.
Taco Bars and Fajita Taco Bars range from $10-19 depending on how many tacos and the choice of filling for the tacos.
How did you get started in this business?
I was born into it!
What types of customers have you worked with?
Corporate.
Grainger, Abbott, Abbvie, Rustoluem, and many many more.
Personal. We have a 5000 sqft restaurant where we provide banquet services, and do a lot back yard or outdoor events for parties.
What advice would you give a customer looking to hire a pro in your area of expertise?
Don't worry!
What questions should customers think through before talking to pros about their needs?
How many people they want to feed, if they want sterno setups to keep the food warm, are there any allergy restrictions, what are the vegetarian options, gluten restrictions, budget conscious.