Built on the streets.
Fueled by fire.
Started in 2019 with a secondhand truck, $800 in savings, and a family recipe that goes back three generations in Jalisco. My grandmother made al pastor for every Sunday meal. I grew up thinking everyone's house smelled like achiote and grilled pineapple.
No commissary kitchen. No pre-made sauces. No shortcuts. We arrive at 5am to prep, and we don't roll until everything is right. The birria takes 14 hours. The masa for the tamales is made by hand every morning.
Five years on the streets of Denver. We've parked in parking lots, farmers markets, corporate campuses, and weddings. The truck has broken down twice. We showed up both times.
See This Week's Schedule
CATERING
THAT
HITS.
Corporate lunches, private parties, pop-ups, festivals. We bring the truck, the food, and the energy. Minimum 50 guests.
