Taqueria and Mexican restaurant equipment for a menu assembled to order from things already cooked: a tortilla press, a vertical spit for al pastor, a plancha, and a salsa bar the queue serves itself from.
A taqueria cooks slowly and assembles fast. The braises, the trompo and the beans run all day; the taco itself is built in twenty seconds from a warmer. That shape decides the list: a tortilla press so the base is made here rather than bought in, a vertical broiler for al pastor, a plancha and a charbroiler for everything else, and enough held-hot capacity that assembly never waits on a pan.
Quantities assume a 40-seat room with a counter and a delivery half. Tableware and packaging are picked separately, since they carry your branding. Send your floor plan and the covers you expect, and we adjust the counts before quoting.
Twelve pans of fillings held at temperature on the line. A taqueria assembles to order from things already cooked — this is where they wait.
Booths along the walls. Ten benches is a normal room, not a hall.
High-output linear spots over the counter and the trompo. The vertical spit is the room's centrepiece — light it.
Two dual-screen tills. Counter and table service run at once in this format and neither can queue behind the other.
80–120 kg a day for margaritas, beer buckets and agua fresca service.
1800 W blenders — frozen margaritas on one, salsas and sauces on the other. Sharing one is how a drink ends up tasting of chipotle.
Citrus press. Lime goes into everything on this menu and on this bar, and it has to be fresh or it is not lime.
Frozen margaritas held ready. It is the drink guests order first and the one a blender cannot keep up with on a Friday.
One to four taps at the service point.
Dispenser station for agua fresca — horchata and jamaica poured rather than ladled out of a jar.
Printed takeaway boxes. A taqueria's delivery half needs packaging that keeps a taco a taco.
Cups and lids, 7–32 oz, for agua fresca to go.
Card kiosk for the lunch rush, when the queue outgrows one till.
Presses and cooks tortillas on site. A taqueria that buys tortillas in is a sandwich shop — this is the machine the format turns on.
Four-burner vertical broiler. This is the trompo for al pastor: the meat cooks on the spit and is shaved to order, and there is no other way to make it.
The plancha. Everything that is not on the trompo or the charcoal passes over it — onions, peppers, quesadillas, reheating.
Charbroiler for carne asada. Char is the flavour the menu is named for.
Four burners with a lava-rock grill and an oven under it. Beans, salsas and braises live here all day.
25 L double fryer for taquitos, chips and churros — two baskets so a sweet item never fries in savoury oil.
6000 m³/h over the line. A trompo, a charbroiler and a plancha running together is as much extraction as any kitchen needs.
Two double-door reach-ins — one for raw meat and marinades, one for salsas, dairy and prepped produce.
Wash, rinse and sanitize. A kitchen this wet needs the three-bowl fixture, not a two.
Hand sinks through the line — an inspection item wherever raw meat and ready-to-eat food share a room.
Hood-type machine for plates, salsa dishes and prep pans.
Two cold benches — one for the taco assembly line, one for salsa and garnish prep.
Slices, shreds and dices. Onion, coriander, cabbage and radish are prepped by the kilo here every morning.
500 kg/h grinder for chorizo and picadillo made in house rather than bought.
33 L pressure cooker. Barbacoa, birria and beans are the slow half of the menu, and pressure turns overnight into an afternoon.
Rice to every plate, held all service without drying.
Adjustable-lift salamander for melting queso over a dish on the way out.
Reach-in freezer for meat stock and the fruit that goes into agua fresca out of season.
Produce trimmings and salsa-bar turnover are wet waste in volume.
Backlit menu panels over the counter — fillings on one side, plates on the other.
Illuminated fascia sign plus the entrance and window plates.
Double-sided pavement sign that charges itself — no trench, no electrician.
Holographic fan in the window, for a unit set back from the pavement.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
Request received
We are pricing the setup now and will come back with a quote and lead times, usually within one business day.
That did not go through
Something broke on the way to us. Try again, or write to sales@barequip.pro and we will pick it up from there.
