Taco & Street Food Vendor Equipment Rentals

Outdoor taco and street food vendor equipment infographic showing commercial griddle, fryer, refrigerated prep table, reach-in refrigerator, three-compartment sink, hand washing station, generator, fire extinguisher and support equipment for temporary commercial kitchens.

TCI Event Rentals provides commercial equipment for taco, burrito and street food vendors throughout Las Vegas and Southern Nevada. Whether you’re serving tacos, burritos, quesadillas, tortas, nachos, street corn, loaded fries or specialty street food, we supply the commercial kitchen equipment commonly used for temporary food operations at festivals, fairs, concerts, conventions, sporting events and corporate gatherings.

Every menu is different, but most taco and street food vendors require a combination of cooking equipment, refrigerated food preparation, sanitation equipment, refrigeration, electrical power and customer service equipment. This guide identifies equipment commonly used by successful outdoor food vendors.

Popular Menu Items

  • Street tacos
  • Carne Asada tacos
  • Chicken tacos
  • Al Pastor tacos
  • Carnitas tacos
  • Burritos
  • Quesadillas
  • Tortas
  • Loaded Nachos
  • Mexican Street Corn (Elote)
  • Rice & Beans
  • Street Bowls
  • Loaded Fries

Common Commercial Equipment

  • Commercial Flat Top Griddle
  • Commercial Deep Fryer
  • Refrigerated Prep Table with Lexan Pans
  • Reach-In Refrigerator
  • Reach-In Freezer (when required)
  • Vertical Broiler for Al Pastor (optional)
  • Stainless Steel Prep Tables
  • Steam Tables or Holding Equipment
  • Commercial Warming Cabinets
  • Portable Hand Washing Station
  • Three-Compartment Sink
  • Fresh Water Tank
  • Waste Water Tank
  • Generator or Approved Electrical Service
  • Commercial Fire Extinguisher
  • Trash Receptacles

Commercial Cooking Equipment

The flat top griddle is typically the primary cooking appliance for taco vendors, allowing efficient preparation of meats, vegetables and tortillas. Vendors serving fries, churros or other fried menu items commonly add a commercial deep fryer. Al Pastor vendors may also require a vertical broiler depending on their menu.

Steam tables and commercial warming cabinets help maintain prepared meats and side dishes at proper serving temperatures during busy service periods.

Refrigerated Food Preparation

Commercial refrigerated prep tables provide convenient access to frequently used ingredients while maintaining proper temperatures. Lexan ingredient pans commonly hold lettuce, tomatoes, onions, cheese, cilantro, cabbage, jalapeños, pico de gallo, salsa, sour cream and other toppings used throughout service.

Additional reach-in refrigerators and freezers provide storage for proteins, beverages and backup inventory during multi-day events.

Sanitation Equipment

Temporary food vendors frequently require sanitation equipment as part of their operation. Depending on the venue and applicable requirements, equipment may include:

  • Portable Hand Washing Station
  • Three-Compartment Sink
  • Fresh Water Supply
  • Waste Water Collection
  • Soap & Paper Towels
  • Sanitizing Buckets & Test Strips

Utilities & Safety

Commercial cooking equipment often requires substantial electrical service or propane depending on the equipment selected. Before requesting equipment, determine:

  • Available voltage and amperage
  • Single-phase or three-phase power
  • Generator availability
  • Fresh water availability
  • Waste water collection
  • Propane requirements
  • Fire extinguisher requirements
  • Available work area dimensions

Recommended Support Equipment

Perfect For

  • Food Festivals
  • County Fairs
  • Concerts
  • Sporting Events
  • Convention Food Vendors
  • Corporate Events
  • Street Markets
  • Community Celebrations
  • Private Catering Events
  • Temporary Outdoor Commercial Kitchens

Planning Tip

Every taco and street food operation has different equipment, refrigeration, electrical, water and sanitation requirements. This planning guide identifies commercial equipment commonly used by outdoor food vendors but is not intended to replace venue requirements or applicable health and fire regulations. Always verify current requirements before your event.

Part of Our Temporary Outdoor Commercial Kitchen Series

This page is part of our Temporary Outdoor Commercial Kitchen Layouts series designed to help vendors identify equipment commonly used for specific menus and food service operations.

CONTACT US FOR TACO & STREET FOOD VENDOR EQUIPMENT AVAILABILITY & PRICING

702-604-8111

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