Once you have all your ingredients and serving dishes, transfer the ingredients to the dishes and lay them all out on a well-lit table. Try to put the different “categories” of ingredients together in “stations”. For example, have one station for different kinds of meats, one station for different beans, one station for different vegetables, one for cheeses, and so on. The different tortilla types should always be on one end of the station. When placing out the tortillas before the buffet, warm them in the oven and place them in a tortilla tray like the Azulete Tortilla Warmer mentioned above. If you have tortilla holders, place them beside the tortillas for use during the taco bar.