We build taco food trailers that are ready to work on day one: commercial flat-top griddle, dedicated space and gas line for an al pastor trompo, steam wells for barbacoa and birria, a Type I hood with fire suppression, and enough refrigeration to carry a full weekend. This is a food trailer designed around a taco menu — not a generic shell you have to retrofit later. Delivered across Georgia, Alabama, Tennessee, the Carolinas and Virginia. Financing available.
A taco trailer works differently from any other food trailer. The menu is fast, volume spikes hard at peak, and everything depends on the griddle holding temperature. Here is how we build one.
We install a 24, 36 or 48-inch commercial steel flat top depending on unit size, with independent burners so you can hold a hot zone for meat and a lower zone for tortillas without drying them out. Three-quarter-inch plate takes longer to heat but absorbs twenty orders back to back without dropping temperature — that is the difference between serving in three minutes and serving in eight.
If you sell al pastor, the vertical trompo needs its own clearance from surrounding equipment, direct venting into the hood, and a dedicated gas line. We mount it next to the service window so the carving is visible: on a taco trailer, a spinning trompo sells better than any banner.
A three or four-well steam table with independent controls. Birria needs hot consommé all shift, and barbacoa cannot drop below temperature without falling out of health code. On trailers built for a stewed menu, we trade part of the griddle for more steam.
Undercounter refrigeration for raw protein, kept separate from prepped-product refrigeration, plus a cold insert rail for onion, cilantro, limes and salsas. This is the single most common inspection failure on used units: raw meat and ready-to-eat product sharing the same cold space.
Type I hood with exhaust and a fire suppression system over the full cook line, two propane tanks with regulator and a certified leak test, and fresh and waste water tanks at the ratio your state requires — waste always larger than fresh. It leaves our shop ready to present for inspection.
For a taco menu the standard is a wide window with an exterior shelf and at least 36 inches of interior aisle so two people can work without colliding. On 16-foot units and up we add a second small window for fast handoffs, so the line does not cross the register.
Equipment requirements vary by state and county. Confirm with your local health department before finalizing the layout.
We build in Atlanta and deliver the trailer to your door. If you are operating in Atlanta and Georgia, Tennessee, Alabama, North Carolina, South Carolina or Virginia, that is where we bring it — and we tell you up front what that state’s health department expects, so the unit ships configured correctly the first time.
More than just a food trailer, we build the engine of your business. At Prime Star, we deliver expert craftsmanship that redefines how your brand stands out, cooks, and performs on the road.
