Ever take a bite of something and immediately think…
“Yeah, this is not the same as everywhere else.”
That’s kind of the whole point.
At Backyard Taco, we’re not trying to reinvent Mexican food. We’re just doing it the way it’s supposed to be done. Fresh. Simple. And cooked over mesquite so you actually taste it.
So if you’ve ever wondered why our tacos hit a little harder, smell a little better, and keep you coming back… here’s what’s really going on behind the scenes.
It Starts With Fire (Literally)
Most places? Flat top. Gas grill. Maybe a shortcut or two.
Us? Mesquite.
That matters more than people think.
Mesquite burns hotter, cleaner, and adds a flavor you just can’t fake. It’s the difference between “good” and “where has this been my whole life?”
Our carne asada isn’t drowning in marinades. It’s simply seasoned so that mesquite flavor actually comes through. Because when your ingredients are right, you don’t need to hide them.
Your Food Doesn’t Start in a Freezer
Let’s clear this up quick.
We don’t build our menu around frozen shortcuts.
We build it around real prep:
- Carne asada? Cut in-house in our butcher room
- Birria? Slow cooked for 6+ hours before it ever hits your plate
- Beans? Cooked all day, every day
There’s a difference between assembling food and actually making it. We choose the harder way, because it tastes better.
Learn How Quality Is Everything At Backyard Taco
Some Things Still Come From Mexico (Because They Should)
Not everything needs to be reinvented.
Our tortillas are imported weekly from Mexico. No fillers. No weird extras. Just simple, real ingredients the way they’ve been made forever.
Same with our jamaica. The flowers used to make that drink? Also imported and made fresh in-house.
Because sometimes authenticity isn’t about being fancy… it’s about not messing with what already works.
Handmade Still Matters
You can taste when something is made by hand. And you can definitely taste when it’s not.
Our gorditas?
We make the masa in-house multiple times a week. Then we hand-shape, pinch, and grill them to order.
That’s why they take a little longer. And that’s also why they’re worth it.
Same goes for our flan. Mari’s recipe. Baked, cooled, and finished the right way. No shortcuts.
Flavor Isn’t Added at the End. It’s Built In
If your only flavor comes from toppings, something went wrong.
We build flavor from the start:
- Tatemada salsa with fire-roasted tomatoes and serranos
- Beans cooked with real seasoning (and yes, manteca… because that’s how it’s done)
- Meats that actually taste like themselves
Then, if you want to take it further? That’s what the salsa bar is for.
Fresh lime. Guacamole. Heat levels for whatever mood you’re in.
It’s Not Complicated. It’s Just Done Right
Here’s the truth.
We’re not trying to be trendy.
We’re not trying to overcomplicate things.
And we’re definitely not trying to cut corners.
We just focus on doing the basics better than most:
- Fresh ingredients
- Real prep
- Mesquite grilling
- Recipes that actually mean something
That’s it.
This is Mexcellence
So yeah… it tastes different.
Not because of one thing, but because of everything.
From the way we prep our food to the way we cook it, every step is intentional. And you can taste that in every bite.
Order online, swing through the drive-thru, or stop in any of our 7 locations and see 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.
