Corporate Texas-Style BBQ and Tex-Mex Catering in Riverside, CA
Live fire, cooked on site, for 40 to 300 people.
You're feeding a room full of people who are going to remember what they ate.
We bring traditional Texas-style barbecue and Tex-Mex to offices, warehouses, hospitals and job sites around the area, cooked over real wood by the guy who owns the business. Send us your date and your headcount and you'll have a real quote back inside 24 hours.
★ 4.8 on Google · 40 to 300 guests · Based in Jurupa Valley, catering the Inland Empire
We're already out here three days a week
We're not driving in from Los Angeles for your event. New Life BBQ runs out of a commissary in Jurupa Valley, and most weeks you'll find the trailer parked at Riverside Community Hospital on Thursday, Friday and Saturday from eleven to four, feeding staff coming off shift.
That's worth something on a corporate booking. We know the streets and the loading situations around the 60, the 91 and the 215 at the hours your event actually happens. We've fed people who are on a clock, which is a different job than feeding a banquet. And if something needs sorting out on the day, we're twenty minutes out.
Service area: Jurupa Valley, Corona, Eastvale, Ontario, Moreno Valley, Norco, Rubidoux, Mira Loma, and south to Temecula and Murrieta. Not sure if you're in range? Ask. The answer is usually yes.
Who we cook for
Hospitals and around-the-clock operations
Shift meals timed to land between changeovers, held hot, served fast, so people eat before they drive home. We already do this every week.
Distribution centers and warehouses
Floor lunches for a couple hundred people inside a break window that does not move. We serve in waves so the line keeps going and the second group gets the same food as the first.
Offices and corporate parks
All-hands lunches, quarterly meetings, appreciation days, the holiday party. The one people bring up again on Monday.
Construction and trades
On site, on your schedule, no kitchen needed. We bring the fire with us.
Schools and campuses
Staff appreciation, banquets, end-of-year events.
Two ways to feed a room, or both at once
We run two lanes, and corporate buyers tend to use them differently.
Traditional Texas-style barbecue
Brisket, pork belly, beef ribs, spare ribs, beef sausage and pulled pork, rubbed with a six-spice South Texas blend and cooked low over live fire until it's done, not until the clock says so. Sides are mac and cheese, Tex-Mex Spanish rice, and honey apple cornbread. This is the spread for the event that's supposed to feel like an occasion.
Tex-Mex
Brisket and pulled pork tacos, burritos, bowls, nachos, and green chile salsa we make ourselves. A taco bar moves a line faster than a plated spread and it flexes around dietary needs without a separate order. Same barbecue. It's just served in a way that can feed a warehouse floor in twenty minutes.
Run one, run the other, or run both at the same event. On a big headcount, both is usually the right call. The plates take care of the people who came for brisket, and the taco bar keeps the line moving.
This isn't a menu we put together to chase two markets. Noah's mother is from Brownsville, Texas. His father is from Colima, Mexico. Both lanes are the food he grew up on.
How this works
1. Send us the date, the headcount, and where it is
Use the form or call. That's enough to get started.
2. We come back inside 24 hours
With a quote written for your group, a menu, and a straight answer on whether your site works for cooking on location.
3. We show up early, cook, serve, and clean up
You get your space back the way you found it.
What we take off your plate
Setup and breakdown
Serving line, chafing, and we haul the trash out with us.
Cooking on your property
The trailer is a live-fire setup and it travels. If your site can't host it, we cook at the commissary and bring everything hot in insulated pans, which is how most office bookings run anyway.
Dietary needs
Tell us what you're working around and we'll work with it. The taco bar handles a lot of it on its own, since people build their own plate off the same line.
Timing
Tell us the exact minute the break starts. We plan backward from that, not from whenever it's convenient to pull up.
Questions we get asked
How many people do you cater for?
We cater corporate events from 40 to 300 guests across the Inland Empire. Forty is the floor, because a live-fire setup doesn't price well below that. Over 300, give us a call and we'll tell you honestly whether we can do it right.
Can you cook on site at our office or warehouse?
Yes. The trailer travels and it's a real live-fire rig. We need a spot outside with room to work and clearance from the building. Send us a photo of where you were thinking and we'll tell you straight away if it'll work.
Do you handle dietary restrictions?
Tell us what you need and we'll build around it. The Tex-Mex side covers a lot of it without a separate order, because guests put their own plate together off the same line.
Do you do recurring office lunches?
Yes, and honestly they're easier for us to plan than one-offs. Tell us the cadence you want and we'll build it.
What areas do you serve?
We're based in Jurupa Valley and cater across Riverside County and the western Inland Empire, out to Corona, Eastvale, Ontario, Moreno Valley, Norco and Temecula.
The person cooking your food
Noah Farias owns New Life BBQ and cooks the events himself. He got here the long way around, which is a bigger story than a catering page needs. What matters to you is that the person responsible for your food is the same person who answers the phone.
Let's get your date on the calendar
Tell us the headcount, the date, and where you are. You'll get a written quote back inside 24 hours from an actual person.
40 to 300 guests, across Riverside and the Inland Empire.