Seven Categories. Every Course Covered.
From the first taco to the final dessert, every dish is prepared with the same standards as a restaurant kitchen—not scaled down for volume.
Built for Every Occasion Format
Tacos & Street Stations
Carne asada, al pastor, carnitas, chicken tinga, and mushroom options on fresh corn or flour tortillas. Assembled live at the station—masa pressed and proteins seasoned the same way every time.
Burritos
Generously filled flour tortillas with rice, beans, protein, and house salsas. Available as a buffet station or individually portioned for plated service.
Appetizers
Tostadas with avocado crema, elotes, queso fundido, and guacamole with fresh chips. Designed to open the table before the main service begins.
Main Dishes
Slow-braised birria, chile verde, and mole negro served buffet-style with Mexican rice and hand-rolled beans. Portions calibrated for 20 to 500 guests without losing texture or depth.
Desserts & Drinks
Churros with chocolate dipping sauce, tres leches cake, and flan de caramelo finish the table. House aguas frescas—hibiscus, tamarind, and cucumber lime—are made fresh for each event.
The Menu Rotates. The Standards Don't.
Seasonal specials cycle with fresh market ingredients—pozole rojo in winter, ceviche tostadas in summer, and holiday tamale spreads in December. Repeat clients always find something precise and new.
Ready to Build Your Event Menu?
Share your event details and we'll put together a menu that fits your format, your guest count, and the occasion—no compromises.