Abuela's recipe
The Rodriguez Wedding
our green sauce
16 hours on the pit
fresh every morning
Abuela's recipe
The Rodriguez Wedding
our green sauce
16 hours on the pit
fresh every morning
Family-run · Tucson, Arizona · Since 1987
Food that makes
people stay
Slow-roasted whole pigs, handmade tortillas stacked three feet high, and a taco bar that doesn't run out — for weddings that run past midnight.
"We've fed every kind of celebration since Mamá first lit the pit."
Every dish starts with
something simple.
Tap any card to see the transformation — from raw ingredient to the dish your guests will be talking about for years.
The Ingredients
Dried mulato chiles, piloncillo, 70% cacao, a handful of spices that took thirty years to perfect.
Mole Negro
Thirty-two ingredients. Four hours of stirring. The sauce people ask about for weeks after the wedding.
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Your Backyard
A flat patch of grass. Some folding tables. The potential for something unforgettable.
The Medina Wedding
214 guests. A whole pit-roasted pig. Paper lanterns strung pole to pole. They danced until 2am.
Plan Your Event
Pork Shoulder + Achiote
Bone-in pork shoulder. Bitter orange. Achiote paste. Wrapped in banana leaves and buried.
Cochinita Pibil
Underground-cooked for twelve hours. The pork pulls apart with two forks. Pickled onions on top.
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Masa + Water + Salt
Three ingredients. Pressed by hand. Cooked on a comal that's been in the family since before anyone can remember.
The Tortilla Tower
Three hundred tortillas. Made morning-of. Stacked three feet high. Gone in forty minutes.
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Empty Hall, 6am
We arrive before the florist. Before the photographer. Before anyone else. We set the table.
Sofia's Quinceañera
180 guests. Taco bar, carving station, rice and beans for everyone. Not a single empty plate.
Book Your DateEvery menu is built around your guest count and your vision.
We don't cater events.
We make them.
16 hrs
average cook time
The Underground Pit
We dig the pit the night before. The whole pig goes in at 4am. By the time your guests arrive, the smoke has done its work — the pork pulls apart with two forks and the skin crackles like a promise kept.
See Our Menus
300+
tortillas per event
Made by Hand, Morning-Of
No tortillas made yesterday. No reheated beans. Our team arrives at your venue at dawn to press masa and simmer the pots. By the time the first guest lifts a plate, everything is still warm from the comal.
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200+
guests per event
Full Event Setup
We bring the chafing dishes, the carving station, the ladles, the serving staff, and the cleanup crew. You show up to your own party as a guest. We handle everything from setup at 6am to the last dish packed at midnight.
See Our MenusThey'll be talking about
the food for years.
The cochinita pibil was the best thing I have ever eaten.
We had 220 guests and I was terrified the food would run out. It didn't. By the end of the night people were sneaking extra tortillas into their purses. That's how you know it was good.
Isabella Medina
Wedding Reception — October 2025
Professional, on time, and the food was outstanding.
I hired Plancha for our Cinco de Mayo office lunch — 85 people. They set up, served, broke down, and left the kitchen cleaner than they found it. My boss asked for their number before dessert.
Marcus Webb
Corporate Lunch — May 2025
My mother-in-law said it tasted like home.
My daughter's quinceañera. I wanted everything perfect. Plancha showed up at 5:30am and by the time our family arrived at noon, it already smelled like a dream. My mother-in-law said it tasted like home.
Rosa Villanueva
Quinceañera — August 2025