MEXICO · TACO BAR
Taquiza Mexicana
THE INVITATION
A taquiza is not a meal you sit down to. It's a table you keep coming back to. Chef Guillermo is from Veracruz and every recipe is his. Fresh mariscos to open, then Mexican dips and antojitos that keep the table full while the comal heats. Then the taco tasting, one variety after another, each handed to you the moment it comes off the fire. The comal doesn't stop until you do.
THE ARC OF THE EVENING
The Arrival
Chef Guillermo sets up and the comal starts to heat.
Welcome Pour
An optional add-on: a margarita to open the night.
The Mariscos
Fresh seafood to start, ceviche, aguachile, cóctel.
The Tacos
One variety after another, handed to you straight off the fire.
The Table
Salsas, dips, and antojitos keep the table full.
The Goodbye
Dessert of the day, and the comal finally rests.
WHAT'S SERVED
opening
Elote
Grilled Mexican street corn
Aguachile
Chile-lime marinated shrimp
Ceviche
Citrus-cured fresh fish
Chips, Guac & Salsa
Made to order
Cóctel de Camarones de Nayarit
Nayarit-style shrimp cocktail
main
Taco Tasting
3–5 different tacos to try, off the comal
Salsas
Salsa Macha
Toasted chile and seed salsa
Salsa Verde
Tomatillo and green chile
Salsa Picante
Hot red salsa
sweet
Dessert of the Day
The chef's choice
You choose, or let us build your night.
DRINKS PAIRED
Margarita Tasting
A flight of margaritas poured through the night, classic, tamarindo, and more.
Drink pairings are always an add-on to any night.
Add a mixologistGROUP & FORMAT
10–20
Typical range
30
Maximum
Standing / Mixed
Format
3–4 hours; 2 hours chef setup
PRICING GUIDANCE
$85–$200 per guest.
Every night is quoted to your villa and your group.
QUESTIONS
Who is the chef?+
Chef Guillermo, from Veracruz, every recipe on the taquiza is his own.
How does the taco tasting work?+
Three to five different tacos come one at a time, each handed to you the moment it comes off the comal.
Can we pick the menu?+
You choose your favorites, or let us build the night for you.
