American Cuisine served in creative food stations displays are crowd pleasers, and guests will likely appreciate the wide selection of foods.
*Ceviche de Camarones
Prawns mixed with red onions, cucumber, tomatoes, cilantro, jalapeños, sea salt, lime juice.Garnish with avocado or mango.
*Ceviche mixto Camarones & Pulpo
Prawns and octopus mixed with red onions, cucumber, tomatoes, cilantro, jalapeños, sea salt, lime juice.Garnish with avocado or mango.
Three season inspired types of guacamole. served with tortilla chips.
Chorizo Con Papa Sliders
Fresh Mexican chorizo, diced potatoes, onions, cilantro, melted Oaxaca cheese. Served on a brioche bun.
Dobladas de Camaron
Soft corn tortilla filled with shrimp, queso fresco, guacamole, garlic, butter, drizzled with lime crema.
Mexico City Tostadas
Fried corn tortilla with lettuce, avocado, sour cream, cotija cheese, salsa roja. Choice of topping: Chipotle chicken or Barbacoa beef.
Frontera Caesar Salad
Romaine lettuce, spiced croutons, jalapeños, chipotle caesar dressing.
Avocado Mixed Green Salad
Queso fresco, cherry tomatoes, red onions, cilantro, habanero vinaigrette.
Grilled chicken breast topped with mango-habanero sauce with black beans, green rice, corn, spinach, jack cheese, and tortilla strips.
Crispy breaded chicken filled with ham and jack cheese. Topped with chipotle-honey cream sauce.
Chicken Chipotle Cream
Chicken breast over chipotle sauce, filled with diced veggies, ham, and jack and cheese.
Your choice of : Steak , Chicken or Prawn. Served on a bed of mixed vegetables.
Birria Style Beef
Braised and slowly cooked in a mixed dried peppers marination.
Pollo A La Crema
White chicken meat, carrots, yellow onions, green and red bell peppers, garlic, poblanos in a sherry wine-cream sauce.
Oaxaca Black Mole
Traditional Oaxaca City black mole with your choice of white meat or dark meat.
Your choice of : Poblano Green, tomatoe-chile red or garlic-parsley white.
Black, Pinto, Refried, Charros, Puercos. All with different toppings.
Fajitas Style Vegetables
Green, red and yellow peppers, onions, carrots and Mexican Zucchini.
Cold Pasta Salad
Macaroni, diced carrots, tomatoes, lettuce, jalapeños, green peas, spicy mayo dressing.
*Consuming raw or undercooked meats, pultry, seafood, shellfish, or eggs may increase risk of food-borne illness, especially if you have certain medical conditions.
Between 9 and 12 months before the wedding takes place it’s best.
We collaborate with rental companies, we can bring, mount and remove equipment after the wedding ends.
-Yes, we normally offer tastings from May to September, pre wedding season is preferable to schedule a tasting with us.