Wander Catering Serves up Creative Tacos with Unique, Local Flavors

New business is excited for first summer in Jackson Hole.

What says summer more than a fresh plate of colorful tacos? Boutique catering company, Wander, is heading into their first summer in the Tetons, with fresh Mexican-inspired offerings that put a creative spin on locally-sourced ingredients. 

“My favorite food is vibrant, fresh, farm-to-table flavors, and I have always loved tacos,” says Kristin Kelly, owner and founder of Wander. “When I was creating Wander and thinking about the mobile food experience, I figured ‘why not use tacos to highlight all these bold flavors?’”

The company specializes in small events up to 150 people, with a rotating menu of creative taco-centric fare, as well as plated meals inspired by locally-sourced ingredients. Outside of catering private events, the team is getting ready to launch the Wander Truck, a converted Airstream trailer that will do pop-up style lunches and dinners around town. 

Kelly and her team at Wander developed their own signature hand-pressed tortillas featuring Wyoming heritage grains, a platform for traditional fare like their signature barbacoa taco as well as unconventional flavor combinations like their Vietnamese-inspired banh mi, Mediterranean lamb and barbecue chicken tacos. “We’re using these tortillas to present the vibrant and bold farm-to-table flavors that we really want to highlight,” she says. 

Wander Truck

Kelly loves to cook but isn’t a chef by trade, so she hired chef Sam Taylor to take the lead in the Wander kitchen. “She has Mexican heritage and is super versatile in the kitchen,” says Kelly. “She’s really creative, loves to work with big bold flavors, and has really helped me bring Wander to life through her food.”

Tacos are Wander’s specialty, but that’s not where the catering company stops. “Our small but mighty boutique catering operation is very versatile and can provide both the Wander Signature Taco experience and/or a multi-course meal with a full range of farm to table cuisine for events such as weddings, corporate retreats, anniversary parties and fundraisers,” adds Kelly.

Sourcing ingredients from local purveyors was a key part of Kelly’s inspiration for launching her business. Their menu—which features ingredients from Late Bloomer Ranch, Canewater Farms, Haderlie Farms and Huidekoper Ranch among others—will rotate with the seasons. 

“I’m excited to spread joy and hospitality through food,” says Kelly. “Some of my best memories are breaking bread and raising a glass with friends and family, and I want to pay that forward in Jackson while introducing people to new, fun flavors from local purveyors they might not have heard of.”
Wander is currently taking bookings for catering events this summer, with a few spots left in July and August 2022, as well as reservations for summer 2023. Reach out to events@wandertruck.com to start planning your event.

Wander
The Wander Team From left to right: Leif Routman, General Manager; Kristin Kelly, Owner/Founder; Sam Taylor, Head Chef
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Lily Krass

Lily Krass is a freelance storyteller and recipe developer based in Jackson, Wyoming. In addition to writing for ski and outdoor publications like SKI, Powder, and Teton Gravity Research, she also co-authored a cookbook: Beyond Skid: A Cookbook For Ski Bums, a collection of recipes inspired by life in a mountain town.

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