The most-built trailer in Texas
Custom taco trailers, built around the way you actually work the line.
A taco trailer lives or dies on the six feet between the plancha and the window. We draw that six feet around your menu — how many at once, where the consomé sits, whether one person or two works the rush.
- Typical size: 14–16 ft · typical crew: 2–3
- Layout drawn around your menu, not adapted from a template
- 8 weeks build time, in-house weekly payments, no credit check
- Built to current Texas code with a written pass-inspection guarantee
No obligation. No credit pull to get a quote. We answer in one business day or we call you.
What goes into a taco trailer
| Equipment | Why we spec it this way |
|---|---|
| Plancha / flat-top | 36"–48" depending on peak volume. This is the heart of the build and everything else gets positioned relative to it. |
| Steam table or hot wells | For guisados, beans, rice. Sized to how many fillings you actually run — six wells you never fill is six wells of wasted line. |
| Refrigerated prep rail | Salsas, cebolla, cilantro, limón within arm's reach of the window. If your garnish person has to turn around, you lose seconds every single order. |
| Tortilla warmer & holding | Dedicated space. Tortillas held wrong is the fastest way to a bad review. |
| Fryer (optional) | For flautas, papas, chicharrón. Adding one later means re-engineering the suppression coverage — decide now. |
| Type I hood + UL-300 suppression | Required over the plancha and any fryer. Sized to cover every appliance surface, with room if you add one later. |
What we've learned building these
The window is the bottleneck, not the grill. Most taco trailers we're asked to fix have plenty of cooking capacity and a service window too small or too high. We set window height to the operator, not to a standard.
Two people need four feet. If you're running a cook and a builder during the rush, the aisle has to let them pass without turning sideways. On a 14 ft floor that's achievable; on a 12 ft it usually isn't.
Size the three-compartment sink to your biggest stockpot. If you make consomé or barbacoa in a 40-quart pot, the sink has to submerge it. Inspectors check this with your actual pot. Tell us the pot size before we draw the layout.
Plan for the salsa station. It's the thing people forget and then bolt on badly. Dedicated cold space, dedicated counter, positioned so the garnish person never crosses the cook's path.
How we build yours
Same process as every trailer we build: a free menu and layout call, a drawn floor plan and written quote, then milestone payments with dated photos at each stage — never one big deposit. Full process here →
And the same financing: weekly payments carried by us, no bank, no credit check, no lender ceiling. How the weekly plan works →
Taco trailers — questions
What size taco trailer should I get?
14 ft if you're running a focused menu with two people. 16 ft if you want a fryer, more holding, or a third person on busy nights. We'd steer most people to 16 — the extra two feet is where the layout stops forcing compromises.
Can you build for birria and consomé specifically?
Yes — it changes the build meaningfully. See our birria trailer page for the ventilation, holding and wastewater differences.
Do you build the trompo / al pastor setup?
Yes. A vertical broiler changes hood sizing and propane load, and it needs clearance the standard layouts don't allow for. Tell us at the layout call, not after.
Start selling before you finish paying.
Tell us what you're going to sell and we'll send back a floor plan and a weekly payment — no obligation, no credit pull.