Fat Boy Tacos And Catering

Fat Boy Tacos sets up at The Lights at Indio and Sidewalk Munchies with a menu built on well-seasoned tradition. Their tacos start with fresh corn tortillas, pressed and griddled until warm, ready to hold generous portions of carne asada grilled over an open flame, al pastor marinated in a mix of guajillo, achiote, and pineapple, or carnitas slow-cooked until the edges crisp up just enough. Each taco gets a final touch—bright cilantro, finely diced white onion, and a squeeze of lime that cuts through the richness.

Their shish kebabs bring skewered chunks of beef and chicken, marinated in citrus and garlic, cooked until they hit the perfect char. Quesadillas stretch thick with melted Oaxaca cheese, folded over griddled tortillas that get crisp at the edges but stay soft in the middle. Fajitas arrive still sizzling, with strips of seared steak or chicken tossed with blistered bell peppers and caramelized onions, all coated in their house seasoning blend heavy on cumin and smoked paprika. Menudo, rich with slow-simmered beef tripe and hominy, carries a deep red broth infused with dried chiles, garlic, and oregano, perfect for spooning over fresh tortillas. The tamales unwrap to reveal soft, steaming masa cradling fillings like shredded pork in red chile sauce or green corn with creamy cheese. Their mole coats tender chicken in a sauce layered with toasted chiles, Mexican chocolate, and ground nuts, thick and smooth with just the right level of spice.

Fat Boy Tacos serves the kind of food that takes time, whether it’s the hours behind a simmering pot or the few minutes spent at the grill, cooking everything to order. Whether you’re grabbing a quick plate or catering a full spread, this is the kind of cooking that speaks for itself—bold, rich, and built to satisfy.