Here at Backyard Taco, we pride ourselves on bringing you the most authentic and Mexcellent Mexican food in the Valley. We take traditional Mexican cuisine, top it with that carne al carbón you love, and serve it fresh and fast to you every single day.
Though we like to think we’ve perfected Mexican cuisine at Backyard Taco, we can’t take credit for creating the staples you know and love: like tacos, burritos, and even gorditas. These savory favorites have been around for generations. So, let’s take a moment to break down where they started, how they got their names, and how we make them Mexcellent here at Backyard Taco.
Tacos: Where Our Mexcellent Journey Began
We can’t talk about Backyard Taco without starting with the tacos, the original flavor that sparked it all. These were the first meals Marisela and Ruben Alvarez grilled up in their backyard, and for a long time, tacos were the only item on the menu. Safe to say, they’re still the heart of everything we do.
The History of Tacos: Ancient Origins, Modern Favorite
Tacos date all the way back to the Aztecs, long before Mexico was officially a country. The word “taco” likely comes from the Nahuatl word thalco, meaning “in the middle,” referencing how tortillas were folded to hold food.
When the Spaniards arrived and observed this culinary tradition, they adapted it by adding meats like beef and chicken – turning the ancient practice into the modern-day taco we know and love. Today, tacos are one of the most popular Mexican dishes worldwide, enjoyed in endless variations.
How We Make Tacos at Backyard Taco
At Backyard Taco, we keep things simple, fresh, and Mexcellent.
Here’s how we craft our tacos:
1. Choose your protein:
- Carne Asada (grilled steak)
- Pollo Asada (grilled chicken)
- Al Pastor (marinated pork with pineapple)
- Birria (slow-cooked shredded beef)
- Or go meatless with bean and cheese made with our creamy refried beans.
2. Pick your tortilla:
- Freshly warmed corn or flour tortillas.
3. Add signature toppings:
- Pollo asada and carne asada tacos are topped with cabbage, onion, and our signature red sauce.
- Al pastor and birria tacos come with cilantro and onion for that classic flavor profile.
4. Customize at the salsa bar:
- Add guacamole, pico de gallo, pickled onions, and a variety of salsas to bring the heat. or keep it cool.
Every taco is made-to-order, grilled over mesquite, and served with the authentic flavor you can only get from tacos al carbón.
Quesadillas: The Cheesy Classic You Can’t Resist
What’s not to love about melted cheese inside a warm tortilla? Quesadillas have been a beloved staple of Mexican cuisine for centuries, and at Backyard Taco, we’ve taken this simple favorite to Mexcellent new heights.
The History of Quesadillas: A Cheesy Tradition
Even the Aztecs were fans of cheesy tortillas. Traditionally made with corn tortillas, early quesadillas were filled with cheese and other savory ingredients.
The name says it all: queso means cheese, and quesadilla loosely translates to “little cheesy thing.”
Today, quesadillas remain one of the most comforting and versatile Mexican dishes around.
How We Make Quesadillas at Backyard Taco
We start with a perfectly sized flour tortilla, warm it on the flat top, and load one side with a generous amount of cheese before folding it in half and flipping it until golden and melty.
You can enjoy our classic cheese quesadilla as is, or take it to the next level:
- Quesabirria: Add birria and get a side of consommé for dipping.
- Pollo Asada or Carne Asada Quesadilla: Amp it up with grilled meat, plus a visit to the salsa bar for guacamole and pico de gallo.
- Al Pastor Quesadilla: A sweet-savory flavor bomb with marinated pork, pineapple, and cheese.
- Bean & Cheese Quesadilla: Craving comfort food? This version is crispy, cheesy, and packed with flavor in every bite.
Whether you’re keeping it classic or going all in with toppings, this cheesy staple is always a hit.
Tostadas or Vampiros: A Crispy Bite of Mexcellence
Some call it a tostada, others call it a vampiro. Whatever name you use, this crispy, cheesy creation is packed with flavor and loaded with history.
The History of Vampiros and Tostadas
The vampiro has its roots in Mazatlán, Mexico, the hometown of the Alvarez family. It starts with a crispy tortilla topped with melted cheese. It’s said to get its name from the curled tortilla edges that resemble bat wings.
The tostada, on the other hand, simply means “toasted” in Spanish. It originated as a clever way to repurpose tortillas that were going stale.
Instead of tossing them out, people grilled them and added their favorite toppings. At Backyard Taco, we combine the best of both, minus the stale tortilla, of course. Everything here is made fresh, every day.
How We Make Tostadas and Vampiros at Backyard Taco
Each day, we grill dozens of tortillas until they’re perfectly crispy and golden. When you order a tostada or vampiro, we melt a pile of cheese directly on the flat top, right next to your warming tortilla. Once the cheese reaches peak crispiness, we scoop it up and layer it onto the hot, grilled shell.
From there, you can top it however you like:
- Choose one of our four meat options: carne asada, pollo asada, al pastor, or birria.
- Or go with just beans and cheese for a vegetarian-friendly option.
- We also recommend adding refried beans underneath your meat for an even more satisfying bite.
These crispy creations are generous in size, often piled high with toppings. You may not need more than one, unless you’re really hungry. And of course, no vampiro or tostada is complete without a stop at the salsa bar to finish it your way.
Whether you eat it with your hands or go in with a fork and knife, you’re in for a crunchy, cheesy experience that delivers big on flavor.
Related Reading: The Art of Eating a Tostada Without Making a Mess
Gorditas: The Grilled, Chubby Favorite from the North
Thick, hearty, and full of flavor, the gordita lives up to its name. Meaning “little chubby one” in Spanish, this masa-based favorite is a regional staple that brings comfort and bold taste together in one delicious package.
The History of Gorditas
Gorditas trace their roots to pre-Columbian Mesoamerica, where maize (corn) was a central part of the diet. Over time, the idea of shaping thick rounds of masa into a handheld meal evolved into what we now call gorditas.
There are two main styles. In Southern Mexico, gorditas are small, thick, and often fried. In the North – where the Alvarez family is from – the gordita is wider, grilled instead of fried, and strong enough to hold a pile of toppings.
That’s the version we serve at Backyard Taco.
How We Make Gorditas at Backyard Taco
Making our Northern-style gorditas takes time, effort, and a lot of love. We prep them in batches a few times a week.
Here’s how it works:
- We start by mixing our masa from scratch.
- The dough is rolled into balls and pressed into thick, round patties.
- Each one is shaped by hand, with pinched edges to help hold the toppings in place.
- We coat them lightly with asientos for extra flavor, then store them until they’re ordered.
Once it hits the flat top, each gordita is cooked until golden and finished with a generous layer of melted cheese.
From there, it’s up to you, keep it simple, or load it up:
- Add your choice of meat: carne asada, pollo asada, birria, or al pastor.
- Include our creamy refried beans for added texture and flavor.
- Customize it even more at the salsa bar with guacamole, pico de gallo, pickled onions, and more.
These are hearty, satisfying meals that are best tackled with a fork and knife, but if you can pick one up and take a bite, we salute you.
Burritos: A Handheld Favorite Packed with Flavor
Tacos may have started it all at Backyard Taco, but burritos have earned their place as a customer favorite. Wrapped tight, filled full, and made to travel, these are a go-to for anyone craving a complete meal in one bite.
The History of Burritos
The word burrito means “little donkey” in Spanish. While that might seem like a strange name for a food, the connection comes from the early 1900s during the Mexican Revolution. A man named Juan Mendez sold food from a donkey cart and began wrapping meals in tortillas to keep them warm and easy to carry.
The concept caught on, especially with laborers who needed something filling, portable, and fast.
The burrito quickly became a staple throughout Mexico and the southwestern United States.
How We Make Burritos at Backyard Taco
At Backyard Taco, we make burritos fresh to order, using the same quality ingredients and mesquite-grilled meats found throughout our menu.
Here’s how we build them:
- We start with a warm flour tortilla, heated just enough to be soft and ready to roll.
- A layer of our famous refried beans goes down first.
- Next, you choose your meat: carne asada, pollo asada, al pastor, or birria.
Each burrito is topped based on the meat:
- Al pastor and birria burritos are finished with cilantro and onion to keep things simple and traditional.
- Pollo asada and carne asada burritos are loaded with cabbage, onion, our red sauce, guacamole, and pico de gallo for extra flavor and texture.
If you’re looking for a meatless option, our bean and cheese burrito is always a hit. Filled with our creamy refried beans and plenty of melted cheese, it’s warm, comforting, and full of flavor in every bite.
You can also ask to add cheese or sour cream to any burrito, which we always recommend for the full experience.
These burritos are wrapped tight and packed full. We don’t suggest trying to open them to add toppings from the salsa bar unless you’re a seasoned burrito roller, but feel free to pour your favorite salsa over the top with every bite.
Papa Loca: The Wild and Cheesy Loaded Potato
The name says it all. Papa Loca means “crazy potato” in Spanish, and this one lives up to its name. It’s hearty, cheesy, and loaded with all the savory flavor you expect from Backyard Taco.
The History of the Papa Loca
While the exact origin is hard to trace, it’s believed that the Papa Loca got its start in Peru, where the potato itself originated. From there, the idea of topping baked potatoes with meats, cheese, and veggies made its way throughout Latin America.
Thanks to the potato’s versatility, the Papa Loca became a popular street food and comfort meal across the region. At Backyard Taco, we’ve put our own spin on this wild favorite and turned it into one of the most filling and flavorful items on our menu.
How We Make the Papa Loca at Backyard Taco
Our Papa Loca takes time to prepare, which is why we make them in batches several times a week.
Here’s how it’s done:
- We start by boiling whole potatoes until they’re perfectly soft.
- The potatoes are mashed and blended with butter, cheese, and sour cream.
- Once cooled, we portion them into foil pouches that go straight to the flat top when you order.
As they heat up, the cheese and sour cream begin to melt again, creating a creamy, cheesy center.
From there, we top the Papa Loca with your choice of meat:
- Popular options include pollo asada and carne asada, which also get our signature red sauce.
- You can also go vegetarian and top it with just veggies and beans.
Our veggie version is a customer favorite, especially when it’s finished off with toppings from the salsa bar like guacamole, pico de gallo, pickled onions, and more.
This is comfort food done the Backyard Taco way: cheesy, flavorful, and fully customizable.
Bueno Bowls: Big Flavor Without the Tortilla
The History of Bueno Bowls
There’s not much mystery behind this one. Once we introduced our savory Mexican rice, we knew a bowl had to follow. We noticed our community enjoyed bowls from other Mexican restaurants, so we created one the Backyard Taco way. Bueno means “good” in Spanish — and that’s exactly what these bowls are. They’re a flavorful, filling option for anyone wanting to skip the tortilla and still enjoy our carne al carbón.
How We Make Bueno Bowls at Backyard Taco
Every Bueno Bowl starts with a base of our seasoned Mexican rice, followed by a scoop of whole pinto beans. Then we layer on your meat of choice along with the toppings that pair with it.
Want to pack in even more flavor? Add extra protein by doubling up on your favorite meat or mixing and matching. You can also ask us to add cheese or sour cream to take it up another level.
And of course, no bowl is complete without a trip to the salsa bar. Customize it with guacamole, pico de gallo, pickled onions, spicy salsa, or whatever toppings call your name.
It’s a whole lot of food in one bowl, and most people end up with leftovers, which sounds pretty bueno to us.
No Más, Pero That’s Enough
We take pride in bringing you the freshest, most flavorful Mexican food in the Valley. With this menu, we like to think there’s something for everyone. And if you have dietary preferences or restrictions, we’ve got you covered. Whether you’re watching carbs, looking to add more protein, or need to avoid ingredients like corn or onions, we’re happy to customize any order to fit your needs.
At the end of the day, we just love taking care of our Backyard Taco family. We hope you stop by soon to enjoy some of these Mexcellent menu items for yourself.
Dr. Tyler loves tacos! He is one of the owners of Backyard Taco, and can sometimes be found moonlighting there at night or on the weekends.
Dr. Tyler Robison is an alum of Mesa’s Mountain View High School. He graduted from Brigham Young University before being accepted to the “Top Ten-nationally ranked” University of Louisville in Kentucky, where he earned his Doctorate in Dental Medicine and a Master’s Degree in Oral Biology. He graduated with honors in the top ten percent of his class. Dr. Robison continued at the University of the Pacific in San Francisco, where he received a second master’s degree in dental science and his orthodontic certification.
Dr. Tyler enjoys serving in his community. He is a provider for the Smile Back Foundation, which offers scholarships for free dental treatment to underprivileged East Valley students. He is also a Major in the U.S. Army Reserve and served during Operation Enduring Freedom in 2008.
Dr. Tyler Robison’s favorite pastimes include spending time with his family on the lake, at the beach, or on the slopes. He is an avid and crazy snowboarder! He has three incredible sons and one sweet daughter: Caden, Jace, Crew, and Bliss.
