Mexican catering: what to know

What the job involves, what changes the price, and what to ask a pro.

What mexican catering is

A Mexican caterer prepares dishes such as tacos, enchiladas, rice, beans and salsas for your event, in buffet or station service. Hosts hire one for birthdays, graduations, office lunches and family gatherings where a bold, shareable menu fits the crowd.

Signs you need it

  • You want a crowd pleasing menu with tacos, rice, beans and salsa for a group
  • Guests will enjoy building their own plates at a taco or fajita station
  • You want salsas at a range of heat levels for guests who prefer milder or hotter food
  • The event is casual and you want food that can sit at a buffet for a while
  • You need vegetarian options that are as flavorful as the meat dishes

What the pro does

  • Takes the guest count, the menu, the spice levels and the service style
  • Plans the dishes, including the proteins, tortillas, rice, beans and salsas
  • Prepares the food fresh at a permitted kitchen and holds it at a safe temperature
  • Sets up the buffet or station with warm tortillas, toppings and salsas
  • Keeps the stations stocked and the food safe during the event
  • Clears the stations and packs leftovers as agreed

What changes the price

Every job is different, so we do not publish prices. These are the things that move the quote up or down.

  • Guest count and the number of proteins and sides on the menu
  • Station style, such as taco bar, fajita station or plated entrees
  • Number of salsas, toppings and vegetarian options
  • Tortilla type and whether warm tortillas are served fresh
  • Staffing for the stations and the service
  • Equipment such as warmers, serving pans and disposable ware

What a written quote should spell out

  • Each protein, side and salsa on the menu, with the portion size
  • Service style and the number of stations or servers
  • Equipment included, such as warmers, pans and serving spoons
  • Vegetarian options and how they are kept separate
  • Setup, service and cleanup times

Questions to ask before you hire

  • How do you keep the tortillas warm without drying them out?
  • Which salsas are made fresh on the day, and which are made ahead?
  • Do you have vegetarian and gluten free options, and how are they kept separate?
  • How do you handle the heat levels for guests who want them milder or hotter?
  • How long can the food sit at the station, and how do you refill it?
  • Do you hold a health permit, and where is the food prepared?

Red flags

  • Serves tortillas that have been sitting out cold or dry at the start
  • Cannot say where the salsas and the meat are prepared
  • Will not label the spice level of each salsa
  • Has no plan for refilling the stations during a long event
  • Asks for payment before the menu and the stations are confirmed

What you can do yourself

A host can set up a simple taco night with store bought tortillas, cooked ground meat or beans, and a few fresh toppings, keeping the cooked meat hot and the cold toppings cold. Hire a Mexican caterer for a large group, a station with several proteins, or an event where the food must be fresh and refilled through the night.

Licenses and permits

Food businesses commonly need a health permit or a food handler card from the local office that oversees food safety. Ask the caterer for its permit and staff cards, and check the rules for the kitchen and the site where the food is served.

Mexican catering questions

How much food should I plan per guest?

Ask the caterer for its portion guide. Tell them how hungry the crowd is and whether the food is the main meal or a snack.

Can the salsa be made without a specific ingredient?

Often yes. Ask the caterer which ingredients are in each salsa, and confirm any allergens before the event.

What if guests want more heat?

Ask for a hot salsa on the side. Guests can add heat themselves, so the main dishes can stay mild for everyone.

About this guide

This national guide is written and checked by infinibell. Rules and conditions differ by place, so local pros are credited on guides for the cities they serve, not on national ones.

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