Service: Minimum of 20 people

Type of service:
• Plato on the table
• Buffet style with or without service personnel

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Taquiza service structure
• Rice
• Beans
• 4 to 6 Stews
• 1 or 2 side dishes
• Corn or flour tortillas
• Sauces

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Stew Menu:
• Onion steak
• Chile Ancho steak
• Chorizo ​​with potatoes
• Chicken with mole poblano
• Chicken with green mole
• Chicken Tinga
• Beef hash
• Meat to the shepherd
• Carnitas
• Arrachera with nopales
• Cochinita pibil
• Alambre de res
• Alambre de pollo
• Rajas poblanas with cream
• Chicharron in green sauce
• Chicharron in red sauce
• Tongue in morita sauce
• Chicken Mixiote
• Beef Entomatado
• Longaniza in red sauce
• Stuffed chile with cheese

Side Dishes:
• Red rice
• White rice
• Pinto beans from the pot
• Black beans from the pot
• Refried pinto beans
• Stewed nopalitos
• Nopales Salad
• Lemon infused Rajas Poblanas with tender corn
• Grilled potatoes with parsley
• Roasted Onions
• Green and red salsa
• Guacamole
• Chopped onion, chopped cilantro, radishes, cucumbers.

The Taquiza service includes:
• Catering service coordinator (affect the number of people)
• Equipment: Chafers, trays, plates, bowls, tongs, spoons.

Optional for the client:
• Dishes, forks, napkin knives