At Backyard Taco, it’s no secret that the mouthwatering flavor of al carbon comes straight from grilling our meats over real mesquite wood. But there’s more to the magic than just fire and smoke. Ruben and Marisela Alvarez have poured heart and tradition into every recipe, from the carne asada to the Mexican rice to the bold tatemada salsa.
Every ingredient is handpicked to bring the East Valley a taste that’s not just authentic… it’s Mexcellent.
All Hail Mazatlan
Before we dig into some of our favorite ingredients, it’s important to recognize where it all started. Ruben and Marisela Alvarez came to Arizona from Mazatlán, Mexico, a vibrant city along the Pacific coast in the state of Sinaloa. In the early 2000s, they made the 15-hour journey and put down roots in Mesa, Arizona, which they still proudly call home.
Mazatlán is known for its seafood, but it’s also famous for classic Mexican staples like tacos, burritos, and gorditas. These dishes inspired the Backyard Taco menu you know and love. Three of the most iconic meats from the region are carne asada (steak), pollo asado (chicken), and al pastor (pork). These are the same bold, mesquite-grilled flavors we serve fresh every day at all six of our East Valley locations.
The Good Stuff
Let’s be real. We’re not going to give away our secret recipes, and we might not even tell you exactly how each ingredient is used. But what we can do is share a few of the authentic flavors that bring our food to life. You might even feel inspired to try one or two at home the next time you’re cooking for family or friends.
One more thing. This isn’t a suggestion to skip the visit. We love seeing our Backyard Taco family in person and would be happy to serve you every day. Now that we’ve got that out of the way, let’s talk about the ingredients that make our cocina Mexcellent.
Numero Uno: Jamaica
When you see the word Jamaica, you probably think of the Caribbean. But in Mexican culture, Jamaica (pronounced ha-MY-cah) refers to a popular aguas fresca made from hibiscus flowers, known in Spanish as flor de Jamaica. The hibiscus flower originally came to Mexico from Jamaica, which is how this vibrant, ruby-red drink got its name.
Jamaica has a tart, slightly sweet flavor, similar to cranberry, and it’s loaded with antioxidants. At Backyard Taco, flor de Jamaica is one of the many fresh, authentic ingredients we use to bring bold flavor to your table.
Learn more: Exploring the Wonderful Taste of Jamaica
Numero Dos: Jalapeño
Jalapeños are a staple in every Mexican kitchen, and our Backyard Taco cocinas are no exception. These flavorful chiles have been around since 8000 BC and originated in the region of Xala, now known as Veracruz. Jalapeños are known for their mild heat, but every now and then, one might surprise you with an extra kick.
At Backyard Taco, across all six of our East Valley locations, we go through more than a thousand jalapeños a day!
One of the most popular ways we serve them is grilled- jalapeño asado – and you get one for free with any meal. Pair it with our grilled onions, or cebolla asada, and you’ve got the perfect sidekick to any taco or burrito. And if you bite into a spicy one, just cool things down with an aguas fresca like Jamaica.
Of course, jalapeño asado isn’t the only way we use this chili. Jalapeños are a key ingredient in many of our recipes, especially our house-made salsas. Sometimes we grill and blend them, other times we finely chop them fresh to mix with other veggies. However we use them, these peppers add the bold, signature heat you’ve come to expect from Backyard Taco.
Learn more: The Flavor of Mesquite Grilled Onions & Jalapenos
Numero Tres: Serrano
Often called the smaller but spicier sibling of the jalapeño, the serrano pepper brings both bold flavor and serious heat. Native to the Sierra Madre mountain region in Puebla and Hidalgo, Mexico, the serrano gets its name from the Spanish word sierra, meaning mountain range.
This little chili is not for the faint of heart. It’s packed with punch and heat, making it a go-to for those who like things hot. At Backyard Taco, we use serranos with care- just enough to fire up the flavor without overwhelming your taste buds… unless that’s what you’re looking for.
Numero Cuatro: Cinnamon
Cinnamon, or canela in Spanish, has been a staple in Mexican cuisine for centuries. It was introduced in the 1500s, and since then, Mexico has created some of the most beloved desserts using this flavorful spice. From churros to Mexican hot chocolate, cinnamon adds a warm, sweet kick that brings each treat to life.
At Backyard Taco, we use cinnamon in one of our most popular drinks: horchata. This creamy, rice-based aguas fresca wouldn’t be complete without the sweet and slightly spicy touch of canela. Some say horchata is the best aguas fresca of all time, and we’re pretty sure cinnamon has something to do with that.
Numero Cinco: Cilantro
We get it. Cilantro is one of those ingredients people either love or hate. But at Backyard Taco, we’re firmly on the love side. It’s one of our go-to taco toppings, used on every birria (shredded beef) and al pastor (pork) item that leaves our kitchen. We go through pounds of cilantro at every location, every single day.
Cilantro, also known as coriander, has been around for thousands of years. It was even discovered in the tomb of King Tut, who died around 1324 BC. Most believe it originated in the Mediterranean basin, but no matter where it started, what matters is how much we love it.
Some people have a genetic trait that makes cilantro taste like soap. And yes, you can order your birria tacos or al pastor quesadilla without it. But just know you could be missing out on other cilantro-infused dishes at Backyard Taco, including some of our most popular salsas, like the top-secret chip salsa created by Marisela Alvarez herself.
We hope you get the chance to enjoy cilantro when you visit. If not, we’ve still got plenty of other flavor-packed options for you.
Learn more: Cilantro: An Herb That Says Mexico
Numero Seis: Tomatoes
To-MAY-toe, to-MAH-toe, or just tomate in Spanish. However you say it, chances are you enjoy tomatoes in one form or another. If you’re coming to Backyard Taco for our carne al carbón, you’re already a fan.
Tomatoes originally came to Mexico from South America and were being farmed in many parts of the country as early as 500 BC. Today, most of Arizona’s tomatoes are still imported from Mexico, including the ones we use at all six of our East Valley locations.
Not every salsa or sauce needs tomatoes, but many of ours are built around them. Sometimes we grill them over the mesquite fire and blend them into a smooth salsa. Other times, we chop them fresh and mix them with cilantro and jalapeño to create some of the freshest pico de gallo in Phoenix.
Whether you like your tomatoes freshly chopped, fire-grilled, blended, or simmered into a rich caldo de tomate, we have something that hits the spot. However you say it, we have a way for you to love it.
Numero No Más: Because We Can’t Give Away All Our Secrets
These are just a few of the many amazing ingredients we use in our kitchens. Each one is handpicked by Ruben and Marisela Alvarez to bring you the boldest and most authentic flavors of Mexican cuisine. Their recipes are never final. You’ll often find them in the restaurants, testing, tweaking, and tasting to make sure every bite lives up to the Backyard Taco name.
To Ruben and Marisela, Backyard Taco isn’t just a business. It’s a place where families come together to share good food, good vibes, and real connection. So whether you’re craving carne al carbón, a quesadilla loaded with flavor, or just stopping by for a cold aguas fresca on a hot Arizona day, we’re here for you.
We can’t wait to see you soon, BYT family.
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.
