How to Plan a Mexican Catering Menu

Quick answer: Start with the way guests will eat, then record the quantity needed for every protein and dietary choice. Finalize toppings, sauces, add-ons, disposables and venue logistics only after the core format fits the room and schedule.

Step 1: Choose buffet or packaged meals

Use a taco, fajita, bowl or mixed buffet when guests can eat together and the venue has space for a self-serve line. Use individually packaged bowls when meals need labels, quick handout or distribution across rooms or shifts.

Step 2: Pick the core format

• Packaged burrito bowls, $13/person: rice, black beans, one selected protein, chef-selected toppings and a clear label.
• Taco bar, $13/person: 3 soft corn or flour tortillas per person, two proteins, four toppings and three sauces.
• Fajita Bar, $15-$21/person: hot proteins, sautéed peppers and onions, three flour tortillas per person, Mexican rice, black beans, toppings and two salsas.
• Burrito bowl buffet, $14/person: rice, black beans, two proteins, toppings and sauces.
• Mixed taco + bowl bar, $15/person: tortillas, rice and beans for both builds.

Step 3: Count protein and dietary selections

Write a quantity beside each choice. Halal chicken and ground beef and vegan tofu or bean-and-corn are available. For the Fajita Bar, only grilled chicken carries the current public halal claim; fajita steak does not. Pork is not on the current catering menu. Share allergies and any certification, preparation or cross-contact requirements before finalizing the order.

Step 4: Select taco-bar components

The standard taco bar includes four toppings and three sauces. An additional protein is $2/person; an additional topping or sauce is $1/person. Choose components for broad usability, then place stronger flavours on the side.

Step 5: Decide on add-ons

Add-ons can include chips with guacamole or salsa, salads, rice and beans, churros, fruit, drinks and other current menu items. Disposable plates, cutlery and napkins are $0.50/person. Only include add-ons that solve a real event need.

Step 6: Match the service plan

Standard buffet service is hot delivery in catering trays with basic setup for self-service. Packaged bowls arrive ready for distribution. Staffing, on-site cooking, ongoing service and teardown must be discussed before booking.

Step 7: Review the final quote

Check the date, address, headcount, menu quantities, dietary requirements, delivery, add-ons, HST and service scope. Payment is due on the event date unless the approved quote or invoice says otherwise.

See every current package on the Mexican catering menu, compare the three Fajita Bar packages, or use the group format guide.