Mexican catering
The menu, built for groups
11 group-sized trays across 1 section, plus per-person packages. Add any to your bundle and keep mixing kitchens.
Long-grain rice toasted in oil, then simmered in tomato broth with garlic, onion and cumin until every grain sits separate.
Prepared by ELMA'S TAQUERIA
Pork shoulder simmered until it falls apart in a tart tomatillo and green chili sauce, sharpened with cilantro and onion.
Skirt steak cut into strips and seared over high heat with bell pepper and onion, seasoned with cumin, lime and chili powder.
Juicy steak bites simmered in a bold tomato-chile sauce with saut茅ed onions, jalape帽os, and spices.
Chicken breast marinated in lime and chili, grilled with strips of bell pepper and onion until the edges catch some color.
Open flame does the work here: marinated beef, bell pepper and onion grilled until the edges char and the smoke settles into the meat.
Slow-cooked shredded beef infused with garlic, chilies, and warm spices for a tender, juicy finish.
Chicken braised in a thick, mild cream sauce with bell pepper and onion, a gravy heavy enough to spoon over rice and hold its heat.
Classic fettuccine pasta tossed in a silky, buttery Alfredo sauce made with cream and Parmesan cheese.
Spaghetti noodles topped with hearty ground beef in a seasoned tomato-based sauce, Mexican-style.
Breast of chicken rolled around ham and cheese, breaded and baked until the crust turns golden and the center runs melted, then sauced with cream. (Sold per piece, $17.00 each, minimum 10.)
Sour cream, guacamole and cheese go in alongside the buche, pork stomach simmered soft and chopped, over rice, beans, onions, cilantro and salsa.
Minimum 15 guests
A flour tortilla takes fresh pork chorizo, rice, beans, onions and cilantro, then sour cream, guacamole and cheese, with green or red salsa to finish.
Pollo here is chicken off the grill, chopped and packed in with sour cream, guacamole and cheese over rice, beans, onions, cilantro and green or red salsa.
The slow-cooked carnitas here arrive with sour cream, guacamole and melting cheese layered over rice, beans, onions, cilantro and salsa.
Guacamole and sour cream cool the adobo-marinated pastor pork, with cheese, rice, beans, onions, cilantro and green or red salsa alongside.
Grilled steak gets the full treatment: sour cream, guacamole and cheese over rice, beans, onions, cilantro and green or red salsa.
The filling is buche, pork stomach simmered slowly until tender, and it shares the tortilla with rice, beans, onions, cilantro and green or red salsa.
Crumbled pork chorizo, spiced red with chile and vinegar, is wrapped up with rice, beans, onions, cilantro and green or red salsa.
Chicken grilled and chopped fine, folded into a flour tortilla with rice, beans, raw onion, cilantro and green or red salsa.
Pork shoulder slow-cooked until it shreds and crisps at the edges, rolled with rice, beans, onions, cilantro and green or red salsa.
Guajillo chile and achiote adobo marinate the pork, which is chopped and rolled into a flour tortilla with rice, beans, onions, cilantro and green or red salsa.
Beef steak, grilled and chopped, goes into a flour tortilla with rice, beans, onions, cilantro and a choice of green or red salsa.
Eggs scrambled soft with diced ham, plated the Mexican breakfast way with refried beans, Spanish rice and warm tortillas for wrapping.
Scrambled eggs cooked down with crumbled Mexican chorizo until the dried-chile sausage stains them deep red, with refried beans, Spanish rice and warm tortillas.
Fried eggs set over tortillas and spooned with a cooked tomato, onion and chile ranchera salsa, alongside refried beans, Spanish rice and more tortillas.
Marinated beef grilled over high heat and chopped, served with rice, beans and a stack of warm tortillas so guests build their own tacos.
Strips of beef seared with onions and bell peppers until the edges char, brought out with rice, beans and warm tortillas for rolling.
Chicken strips griddled with onions and bell peppers until juicy and browned, served with rice, beans and warm tortillas to wrap them in.
Thin-cut steak simmered in a ranchera sauce of tomato, onion, garlic and fresh chiles until it soaks up the heat, with rice, beans and tortillas.
Pork slow-cooked in a tangy tomatillo and green chile sauce until it falls apart, with rice, beans and tortillas to soak up the salsa.
Tortillas rolled tight around seasoned shredded meat and fried until the shells snap, served with rice, beans and tortillas on the side.
Flour tortillas folded over melted cheese and meat, griddled through, then finished with raw onion, cilantro and a green or red salsa.
Cheese only, melted inside a flour tortilla and fried until the outside cracks, finished with chopped onion, cilantro and green or red salsa.
That's the magic of CaterBundles, round out your spread with crowd-pleasers from across the city, all on one delivery and one invoice.
Chewy udon pan-fried to a crisp edge, then folded into a creamy seafood sauce with shrimp and squid.
Prepared by BABY CAFE
A real South Asian delicacy. Lamb brain cooked with butter, onions, tomatoes, and authentic spices.
Prepared by SHALIMAR - FREMONT
Paneer cubes seared until the faces are golden, then tossed in a thick soy and chili glaze with pepper strips and cracked black pepper, no gravy.
Prepared by GARAM MIRCHI
Thin flour batter dropped into hot ghee sets into a honeycombed disc, soaked in sugar syrup and served under a spoonful of thick cardamom rabdi. (Sold per piece, $15.00 each, minimum 20.)
