Barbacoa vs Carnitas: The Catering Guide to Feeding a Crowd

When planning a corporate lunch or event, choosing the right protein for your taco bar, fajita bar, or burrito bar can make the difference between “It was fine” and “Where did you order this from?!” Two Mexican classics—barbacoa and carnitas—are always crowd favorites. But when you’re ordering for 50, 100, or more people, how do you know which one will hit the mark?

We asked Umami Tsunami Taqueria owner Quang Nguyen who has extensive experience serving large events, to share insider tips for making the right choice.

---

What’s the Difference Between Barbacoa and Carnitas?

Barbacoa is traditionally made with beef (often cheek or knuckle), seasoned and slow-cooked until tender and juicy. Babacoa is known for its rich flavor and melt-in-your-mouth texture.

Carnitas is made from pork—often a whole leg of ham—slow-cooked, then finished with a light crisp on the outside for a combination of tenderness and savory crunch.

---

When to Choose Barbacoa Over Carnitas

Barbacoa is the safer, more inclusive option for diverse groups.

“Beef is generally leaner and lower in fat than pork, making it a healthier choice. It’s also more inclusive, since some guests may avoid pork for religious or cultural reasons. This way, everyone can enjoy the meal without worry while still getting rich flavor and tenderness," notes Nguyen.

If dietary restrictions aren’t a concern, carnitas remains a strong contender—especially for pork lovers who crave that juicy, slightly crispy finish. In fact, carnitas is one of the most popular street tacos on CaterCow.

Carnitas may also be a wiser decision when ordering mexican salads or burrito bowls. Barbacoa can be a bit juicier and leave salad soggy.

---

Which One’s More Popular for Office Events?

Nguyen says carnitas often wins over mixed groups when pork is on the table. Its deep, savory flavor and crisp edges make it an instant hit for taco bars and buffet-style catering.

But popularity isn’t everything—consider inclusivity. That’s where barbacoa shines in a corporate setting.

---

Travel, Heat, and Serving Fresh

If you’re worried about keeping food fresh for the duration of your event, you’ll be glad to know that both barbacoa and carnites travel well within a 2-hour drive.

With the right insulated containers, both dishes will maintain their flavor and texture for up to two hours before serving—perfect for staggered lunch breaks or all-day conferences.

---

Dietary Considerations

Both barbacoa and carnitas are naturally gluten-free and dairy-free, making them easy to integrate into events where guests may have dietary restrictions.

---

Best Pairings for a Catering Setup

Both barbacoa and carnitas pair well with a avocado salsa verde—a bright, creamy, and refreshing pairing that’s also gluten-free, dairy-free, and vegan.

Companies often find a taco bar is most engaging. On the side? Classic toppings like diced onions, cilantro, lime wedges, and warm corn tortillas keep service simple and let guests build their plates the way they like.

---

How the Pros Prepare Them for Large Groups

At Umami Tsunami Taqueria:

Barbacoa: Tender beef knuckle—naturally lean and low in fat—slow-cooked until it’s melt-in-your-mouth delicious.

Carnitas: Whole leg of ham for maximum juiciness, cooked low and slow, then crisped to perfection for those golden-brown edges.

---

Pro Ordering Tip for Large Corporate Groups

Nguyen’s ultimate advice?

“Go with a mixture of both barbacoa and carnitas so everyone gets something they love. Barbacoa’s lean, slow-cooked beef is a safe bet for those watching fat intake or avoiding pork for religious reasons. Carnitas bring that juicy, savory pork flavor with crispy edges that pork lovers crave. A good rule of thumb is 60% barbacoa and 40% carnitas—that way, you cover dietary needs, keep variety on the table, and still have that irresistible pork for those who want it.”

---

Barbacoa vs Carnitas: Which Should You Order for the Office?

Planning a taco bar for a team lunch or all-hands? This Barbacoa vs Carnitas guide explains the differences in flavor, inclusivity, and logistics for corporate catering—plus a chef’s recommendation on the ideal split for mixed groups. Insights courtesy of Umami Tsunami Taqueria.

Feature	Barbacoa	Carnitas
Main protein	Beef (often knuckle or cheek), slow-cooked until tender	Pork (often whole leg of ham), slow-cooked then lightly crisped
Flavor & texture	Rich, savory, melt-in-your-mouth	Juicy, savory, with crispy golden edges
Dietary considerations	Gluten-free, dairy-free, pork-free (more inclusive for mixed groups)	Gluten-free, dairy-free
Best for	Diverse teams, health-conscious guests, cultural/religious needs	Pork lovers and traditional taco bar fans
Popularity with large groups	Universally enjoyed; safe/inclusive choice	Often the crowd favorite when pork is acceptable
Travel & heat retention	Both hold well for ~2 hours in insulated pans; serve from chafers and keep lids on between rounds.
Recommended toppings & sides	Avocado salsa verde, onions, cilantro, lime, warm tortillas (all GF/DF); add rice & beans for easy plating
Chef’s pro tip	Order a mix for inclusivity & variety: 60% barbacoa / 40% carnitas (covers pork-free needs while delighting pork fans). — Quang Nguyen, Owner, Umami Tsunami Taqueria

The Bottom Line

If your office crowd is diverse in tastes and dietary needs, barbacoa is your safest bet. If you know your group leans toward pork or you want to offer both, a 60/40 barbacoa-to-carnitas split ensures everyone leaves happy.

When in doubt, trust CaterCow's top-ranked account management and customer service teams to help you find the perfect restaurant caterer and options. CaterCow does the hard work of identifying the best caterers who knows how to prepare, transport, and serve both meats at scale—because great food isn’t just about what’s on the plate, but how it arrives.