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.
Silver 80*40*110
Self-service salsa, lime and pickled onion is what guests expect here, and it keeps the line moving instead of sending every table back to the counter.
Silver
Metal stays cold in the hand, survives a busy floor and looks like the drink, which is three arguments a coupe loses.
Dining Chairs
A taqueria turns a table fast, so the tops have to wipe down and take a crowd rather than dress a room.
Ten benches lines a normal room rather than a hall, and a booth is where a group of six ends up.
High-output linear spots over the counter and the trompo. The vertical spit is the room's centrepiece — light it.
E5
Tequila and mezcal get poured slowly here rather than knocked back, and three hundred covers a weekend of service and breakage.
Bowls for pozole, for salsa and for the sides that come with every order. A taqueria puts three or four of these on a table of two.
Three tacos, rice and beans slide into each other on a flat plate between the pass and the table, and the compartments keep the order looking assembled.
Pink gold / 6sets 24pcs
Half a taqueria's menu is not eaten by hand: the bowls, the platters and the sit-down plates all need a knife and fork.
Black / 43 - 55cm
The bar and the counter are where the margaritas get sold, and a stool is what keeps somebody there for a second one.
Speaker controller for LS-01
A taqueria trades on being loud and quick, and the music is half of what makes it feel that way.
Eight is the smallest order and about what a real terrace takes, which for a taqueria is where half the summer covers sit.
A novelty glass for the frozen drinks list — the serve that gets photographed.
Counter and table service run at once in this format, and neither can queue behind the other on one till.
80 kg/24hours
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.
A taqueria cooks and assembles as two separate jobs, and a paper ticket only ever exists in one of the two places.
Lime goes into everything on this menu and everything on this bar, and it has to be fresh or it stops being lime.
BKN-12A*1
Guests order it first and a blender cannot keep up with it on a Friday, so the machine holds it ready instead.
1 Taps
One to four taps at the service point. Beer and a taco is most of the ticket, and a fridge full of bottles is slower and worse margin than a tap.
Dispenser station for agua fresca — horchata and jamaica poured rather than ladled out of a jar.
A taqueria's delivery half needs packaging that keeps a taco a taco for twenty minutes in a bag.
Cups and lids from 7 to 32 oz for agua fresca to go. Horchata and jamaica are sold by the jug at lunch, and a taqueria's takeaway half runs on the big sizes.
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.
The meat cooks on the spit and gets shaved to order, and there is no other way to make al pastor. Four burners is a full trompo.
Everything not on the trompo or the charcoal passes over it: onions, peppers, quesadillas, reheating.
CP-CB12-HD
Char is the flavour carne asada is named for, and it only comes off open flame.
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.
A trompo, a charbroiler and a plancha running together is as much extraction load as any kitchen produces, and 6000 m3/h is the size that answers it.
Two double-door reach-ins — one for raw meat and marinades, one for salsas, dairy and prepped produce.
Stainless Steel 201
A kitchen this wet needs the three-bowl fixture rather than a two, and an inspection will say so before you do.
Hand sinks through the line — an inspection item wherever raw meat and ready-to-eat food share a room.
201 Stainless Steel
Plates, salsa dishes and prep pans through a hood machine. A taqueria sends four small dishes per cover and gets all four back with chilli oil baked onto them.
Six trays of steaming for tamales and for holding tortillas soft through service.
Direct cooling
Two cold benches — one for the taco assembly line, one for salsa and garnish prep.
7MM
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.
Barbacoa, birria and beans are the slow half of the menu, and thirty-three litres under pressure turns overnight into an afternoon.
7L
Rice to every plate, held all service without drying.
Adjustable-lift salamander for melting queso over a dish on the way out.
Meat stock and the fruit that goes into agua fresca out of season both live here, and neither survives a week in a fridge.
50L
A tilting jacketed kettle for barbacoa, beans and braises — stirred, so nothing catches on the bottom.
A taqueria makes salsa in volume every single morning, and thirty-two litres is one batch rather than six.
Onion, coriander and pepper prep by machine rather than an hour of knife work.
Open burners for the pots that live beside the plancha. Beans, consomme and the braises sit on low heat all day, and a griddle cannot hold them there.
3 trays
Birria and barbacoa get cooked once for the week, and pulling them through the freezing range fast keeps the meat from going stringy.
The ice, the aguas frescas and the machines all run off the mains, and an agua fresca is mostly water by definition.
YPC-2D-B-3 • 30W
Vacuum tumbling for adobo and al pastor marinade — an hour instead of a night, which changes what you can prep same-day.
60 L smoker for the barbacoa and brisket end of the menu.
Produce trimmings and salsa-bar turnover are wet waste in volume.
3 sticks
A rotisserie for pollo asado, cooked in view where it sells itself.
Produce by the crate rather than the case. A taqueria buys coriander, limes and onions in quantities that would fill a reach-in on their own, and all three are dead in four days.
40*60cm (15.75*23.62in)
Backlit menu panels over the counter — fillings on one side, plates on the other.
A taqueria's best hours are late, and at eleven o'clock the sign is competing with every other lit frontage on the street.
Late trade gets caught on the pavement rather than on the frontage, and a self-charging board can stand at the kerb without a trench.
Single Sided / Plug-in
The taco of the day goes on the board outside, which folds away at close and never becomes a fixture.
People photograph a margarita against this wall, which is most of how a taqueria gets shared at all.
Holographic fan in the window, for a unit set back from the pavement.
A counter queue drags the street in with it, and the floor by the till takes the worst of that. Battery run time covers the whole room in one go.
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.
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