From south to north, Mexico offers these dishes that the world should try. Choose a buffet package and let the flavors bring the fiesta. (Buffets include Fresh fruit or salad, tortillas or bread.)
Chef recommendations: Chicken tequila, Birria.
Chef recommendations: Chile colorado, Pork loin, Cochinita pibil.
Chef recommendations: Carnitas, pastor, birria, ground beef.
This option does not include salad or fruit.
Grilled corn in a cup, served with mayonnaise, crumbled cheese, and red powder pepper.
Rolled taquitos filled with birria, drizzled crema, and an avocado sauce.
Coconut breaded prawns served with a cilantro crema dipping sauce.
Pockets of corn-guajillo masa, filled with cheese, topped with a drizzle of avocado sauce.
Halved jalapeño peppers, roasted and filled with quesillo and bacon bits, served with a tapatío ranch dipping sauce.
Crusty slice of Mexican bread with a bean paste spread, topped with chorizo and melted cheese.
Seasoned breaded meatballs, served with tamarind sauce.
Diced shrimp marinated in freshly squeezed lime juice, mixed with fresh cucumber, cilantro, tomatoes, and red onion.
Breaded ground beef bites, served with a tamarind sauce.
Chilled prawn over a crispy corn shell and fresh guacamole or pico de gallo.
Tuna salad served over salty cracker, topped with yellow squash crema.
Freshly mushed avocado mixed with spices, diced tomato, red onions, cilantro, and freshly squeezed lime juice, served with crispy tortilla chips.
Chipotle flavored shredded chicken over a crispy tortilla chip, topped with caramelized onions, crema, and crumbled queso fresco.
Traditional rice cooked with chicken broth and peppers.
Butter flavored rice with a blend of carrots, peas and corn
Delicious rice infused with lime and cilantro
Baked potato wedges seasoned with avocado oil, spices and herbs.
Red potatoes mushed and mixed with a cilantro base.
Breaded ball of mushed potato with cheese filling.
Tasty blend of grilled seasonal veggies flavored with paprika and spices.
Two Mexican squashes grilled and filled with queso fresco.
Baked rainbow baby carrots, seasoned and served with fresh herbs and crema.
Grilled, seasoned asparagus, sprinkled with paprika and crumbled queso fresco.
Traditional black beans, cooked with aromatic spices and served in a bowl with crumbled queso fresco.
Pinto beans base with a touch of crema, spices, toasted chipotle and crumbled queso fresco.
Poblano pepper strips and corn in a milky base.
Chicken broth flavored with guajillo chili and tomato, served with crispy tortilla strips, cilantro sour cream and cheese.
Mix of greens with nuts, berries, queso fresco and a jamaica dressing.
Colorful leaf rolled in a slice of cucumber, served with cherry tomatoes and a jamaica dressing.
Iceberg lettuce, corn, grilled beet, peppers and radishes served with a tapatío ranch dressing.
Mix of greens with pineapple dices, banana chips, shredded beet and a cilantro lime dressing.
Seasoned cactus dices mixed with tomatoes, red onions, fresh cilantro and citric juices.
thick-wedge cut watermelon served with green leaf, crumbled cheese and a cilantro lime dressing.
Salad or fresh fruit
1 side
1 entrée
Salad or fresh fruit
2 side
1 entrée
Salad or fresh fruit
2 side
2 entrée
Salad or fresh fruit
Rice
Beans
2 meats
Toppings
2 vegetarian
2 meat
1 seafood
Milk and rice mix with a touch of vanilla and cinnamon.
Hibiscus flower infused sweet tea.
Mexican coffee with piloncillo and cinnamon
Mexican chocolate (abuelita) flavored milk.
unlimited for 100 guests, including plastic cups, stirrers, napkins, garnish, ice, all from 4 to 8 hours, plus set up and cleaning fee.
2 beer selections
2 red wines
2 white wines
2 beer selections
2 Wine Selections
2 Signature Drinks
