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!
¡Al Dr. Tyler le encantan los tacos! Es uno de los dueños de Backyard Taco y a veces se le puede encontrar trabajando allí por las noches o los fines de semana.
El Dr. Tyler Robison es exalumno de la preparatoria Mountain View de Mesa. Se graduó de la Universidad Brigham Young antes de ser aceptado en la Universidad de Louisville en Kentucky, clasificada entre las diez mejores a nivel nacional, donde obtuvo su Doctorado en Medicina Dental y una Maestría en Biología Oral. Se graduó con honores, estando entre el diez por ciento superior de su clase. El Dr. Robison continuó en la Universidad del Pacífico en San Francisco, donde obtuvo una segunda maestría en ciencias dentales y su certificación en ortodoncia.
Al Dr. Tyler le gusta servir a su comunidad. Es proveedor de la Fundación Smile Back, que ofrece becas para tratamiento dental gratuito a estudiantes de bajos recursos del East Valley. También es Mayor en la Reserva del Ejército de EE. UU. y sirvió durante la Operación Libertad Duradera en 2008.
Entre los pasatiempos favoritos del Dr. Tyler Robison se encuentran pasar tiempo con su familia en el lago, en la playa o en las pistas de esquí. ¡Es un snowboarder apasionado y un poco loco! Tiene tres hijos increíbles y una hija encantadora: Caden, Jace, Crew y Bliss.
