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Mexican Festival Catering offers private events and catering, both in-house or in your venue. All events are custom designed and arranged with the authenticity and sophistication of contemporary Mexico.

We can cater from small groups to larger events including a selection of appetizer and passed hors d’oeuvres menus to family-style dinners with a variety of drink and cocktail options.

For a consultation and quote, please contact us at events@mexicanfestival.com or call (917) 306-5469.

FAMILY OR GROUP FESTIVAL MENU

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ORDERS FOR 10 GUESTS

stations or group take-out

guacamole verde • 77
Traditional guacamole made with Mexican Hass avocados, tomatillos and serrano peppers, served with chips
Toppings: pomegranate, mango, pineapple – add
mild / medium / hot

quesadillas de la calle • 63
Soft oval hand-pressed corn tortillas grilled with Chihuahua cheese
Choice of fillings:

queso
/ jalapeno and epazote greens with salsa verde
chorizo
with smoky tomatillo salsa
cuitlacoche con hongos
corn truffle with mushrooms served with a guajillo salsa
pollo entomatado / shredded chicken braised with tomato and chipotle

tortas mexicanas • 78

Mexican-style sandwich with avocado, pinto bean spread, Chihuahua cheese, jalapeños (optional) and crema.
Choice of:
roasted pulled chicken, marinated skirt steak or pastor-style pulled pork

MAKE YOUR OWN TACO BAR • 63

old-fashioned style tacos
all orders are served platter-style, with fresh corn tortillas on the side, a choice of fillings (one per order of 10) and sides

pato
duck carnitas served with fresh salsa verde
bistec
seared marinated skirt steak served with a smoky tomatillo chintextle salsa
rajas
creamy poblano peppers with guajillo salsa
al pastor
pastor style pork with pineapple, onions and cilantro with salsa verde

FESTIVAL PASSED HORS D’OEUVRES
Orders of 10 pieces

empanaditas de mariscos • 28
epazote green masa mini empanadas filled with shrimp and crab, red onions and cilantro, served with guajillo salsa

flautitas callejeras • 28
mini tacos served with a choice of fillings: pulled chicken, potato, chorizo and spicy mushrooms

sopes de banqueta • 28
black bean-masa mini sopes, with garbanzo bean mash, topped with shredded romaine, chopped onions, crema and queso fresco

with a choice of:
camarones / seared guajillo shrimp, crema, pico and radishes – add 2
bistec / diced skirt steak, shredded romaine, pico de gallo, crema and queso fresco add 3
pato /shredded duck confit, romaine, crema, guajillo and verde salsas – add 3

SALAD PLATTERS
FOR 10 GUESTS

ensalada de la casa • 68
romaine and watercress, red onions, baby tomatoes and queso fresco with a jalapeño-mustard lime vinaigrette topped with croutons and crispy pasilla

ensalada de nopales con queso fresco • 42
tender cactus strips with red onion, cilantro and queso fresco

MAIN PLATTERS
FOR 10 GUESTS

enchiladas suizas coloradas • 133
soft corn tortillas filled with pulled chicken in a creamy roasted tomato guajillo sauce

sabana de pollo rollo • 161
grilled chicken paillard, baked with Chihuahua cheese, rolled and served with roasted bell pepper and poblano sauces topped with pickled red onions

pescado veracruzano • 175
pan-seared salmon served over a chunky roasted tomato sauce with green and red bell peppers, capers olives and cilantro

chile relleno • 133
roasted poblano peeprs stuffed with Mexican cheese blend or vegetarian with potatoes, carrots, zucchinis, pickled jalapenos and roasted corn kernels

chilaquiles con mole
chilaquiles with house-made mole poblano
with achiote-grilled chicken • 112
with marinated grilled skirt steak • 126

puerco en manchamanteles • 182
slow-braised pork shoulder stewed in an apple-pineapple ancho mole, with lime pickled onions

fajitas festival • 149
a more authentic version of fajitas, prepared with marinated chicken, roasted peppers and red onions, served with crema and a smoky tomatillo salsa.

Served with soft corn tortillas, guajillo rice and charro beans

skirt steak fajitas • 169

SIDES
ORDERS FOR 10 GUESTS

calabacitas michoacán • 49
zucchini, corn kernels, poblano peppers, crema and chihuahua cheese topped with parsely and cilantro

arroz colorado • 35
Mexican-style rice cooked in a roasted tomato and guajillo-saffron broth

plátanos fritos • 49
fried plantain slices topped with queso fresco and a drizzle of crema

frijoles norteños • 49
pinto beans, cooked with bacon and oregano and a touch of spice

rajas a la crema • 49
roasted poblano strips stewed with onions, cream and epazote greens

rice & beans • 38

PRIX–FIXE GROUP MENUS

price per guest

 Guacamole Station

Fajita Station
Traditional fajitas, prepared with roasted peppers and red onions
Choices: Vegetarian, marinated seared chicken and skirt steak

served with crema, pico de gallo, smoky tomatillo salsa. soft corn tortillas, guajillo rice and charro beans

Churros

Menu Passed Hors d’Oeuvres del Comal • 48

Guacamole Stations

Choice of assorted:

Sopes
Mini Quesadillas
Empanaditas de Mariscos
Flautitas Callejeras

Passed desserts or station
Churros
Mini Flan Casero

Menu a la Carte • 60

Served Family Style

Price per guest including 3 courses and sangria or margarita pitchers

Guacamole verde
***
Choice of:

enchiladas suizas coloradas • 58
soft corn tortillas filled with pulled chicken in a creamy roasted tomato guajillo sauce

sabana de pollo rollo • 60
grilled chicken paillard, baked with Chihuahua cheese, rolled and served with roasted bell pepper and poblano sauces topped with pickled red onions

pescado veracruzano • 63
pan-seared salmon served over a chunky roasted tomato sauce with green and red bell peppers, capers olives and cilantro

chile relleno de verduras • 58
roasted poblano peeprs stuffed with potatoes, carrots, zucchinis, pickled jalapenos and roasted corn kernels

chilaquiles con mole • 58
chilaquiles with house-made mole poblano
with achiote-grilled chicken • 62
with marinated grilled skirt steak • 65

puerco en manchamanteles • 60
slow-braised pork shoulder stewed in an apple-pineapple ancho mole, with lime pickled onions

fajitas festival • 60
a more authentic version of fajitas, prepared with marinated chicken, roasted peppers and red onions, served with crema and a smoky tomatillo salsa. Served with soft corn tortillas
skirt steak fajitas • 65

All entrees serves with sides of rice and beans

Dessert – choice of:
Churros
Tres Leches

All menus include house Margarita and Sangria Pitchers
A choice of Limonada or Agua de Jamaica and Water

Customized cocktails available – additional cost varies on drink selections

Does not include tax and 20% gratuity

Comment

  1. Jenny says:

    Good Morning,
    I am hoping to get a quote for a catering event for my graduation party. It would be for aprox. 25-30 people. I’m looking to have a few things like guacamole, tacos, maybe flautas or quesadillas, etc. Small dishes as opposed to a full meal. Could you please let me know how much would it be? and what kind of food is included in the order. – Thank you,

  2. Pam says:

    Do you have a private party room?

  3. Gladys Santos says:

    Hi estoy interesada para un cumpleaño de 15 años es algo simple porque ella quiere un crusero de regalo pero el crusero es despues de noviembre porque no quiere faltar a la escuela pero si quiero hacerle algo sencillo para su dia de cumpleaño noviembre 20 quisiera saber el precio y mas informacion mi numero es 347 883 5961

  4. Alicia hernan says:

    Hola, quería celebrar un cumpleaños para el viernes 20 de mayo serían de 10 a 15 personas, mi pregunta es cuánto sería x persona y que incluye gracias

  5. Danielle Lerro says:

    Hi, I am having my son baptized at Holy Name Church on Amsterdam Ave on October 15th. I am looking for a place to host about 25 members of my family for brunch around 10:30 am. Can you let me know availability and pricing? Thanks!

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