Mexican Catering Menus and Packages
Four service formats, one kitchen: taco bar, burrito station, hot bar, and party packs. Compare how each runs, what belongs on it, and which one fits your guest count.
Every format below comes out of the same kitchen and the same day-made salsas. The choice is really about how your event runs — how guests arrive, how long the service window is, and how much setup you want on your own side of the table.
How the four formats differ
Same proteins, same tortillas, same salsa. What changes is the pace of the line and the amount of staff on it. Use this as the short version, then read the format that matches your event.
Taco bar
40–200 guestsGuests build their own plate from a protein, a tortilla, and a set of toppings. The most flexible format we run.
Widest range · mixed arrival times
Burrito station
fast lineGuests choose fillings and walk away with a sealed, handheld meal. Fastest format to serve when the window is short.
Tight spaces · short windows
Hot bar
large groupsIngredients stay warm and ready for self-service, which helps when guests arrive in waves.
Corporate · staggered arrivals
Party packs
drop-offFood delivered and set up without full staffing, portioned for your headcount and your table.
Backyards · smaller offices
Taco bar: the most flexible format
A taco bar lets guests build their own plate from a protein, a tortilla, and a set of toppings. We stock corn tortillas and flour tortillas together because mixed crowds rarely settle on one, and we keep proteins warm in chafing setups through service. Carne asada, carnitas, and chicken tinga are the usual starting lineup.
This format suits the widest range of events, from a 40-person office lunch to a 200-guest wedding. It also handles the awkward middle of a party best — the guests who eat the moment they arrive and the ones who come back for a second plate two hours later.
Corn and flour tortillas both stocked, proteins held warm in chafing setups through the whole service window.
Burrito station: fastest to serve
A burrito station moves people through quickly, which matters when the service window is short. Guests choose fillings and walk away with a sealed, handheld meal.
It works for casual lunches, late-night events, and hearty meal service. If your venue has limited space or your schedule is tight, this is usually the format we suggest. One line, one pass, and guests are back at their tables with food in hand instead of standing in a queue.
Good fit for
Office lunches, film and production days, late-night receptions, venues with a narrow service wall.
Guests pick fillings once and leave with a sealed meal — the shortest line we run.
Hot bar: built for larger groups
Hot bar service keeps ingredients warm and ready for self-service, which helps when guests arrive in waves. It combines buffet practicality with a made-to-order feel — the line moves at the guest's pace instead of the kitchen's.
Rice and beans are standard on the line, and they help the spread scale for large groups without losing consistency. This is the format most corporate clients in Los Angeles choose, and it is the one we recommend first for receptions where people drift in over an hour or more.
- Proteins held warm through the full service window, not sent out once at the start.
- Rice and beans on the line so the spread scales for large headcounts.
- Self-service posture, staffed line for refills and clean-up.
Party packs: drop-off for smaller gatherings
Party packs are for hosts who want the food delivered and set up without full staffing. You get the proteins, tortillas, rice, beans, salsas, and toppings, portioned for your headcount. It suits backyard parties, family gatherings, and smaller office events where someone on your side can manage the table.
If you would rather not think about setup at all, the staffed formats are the better fit — a taco bar, burrito station, or hot bar comes with the line handled for you.
Included
Proteins, both tortilla types, rice, beans, salsas, guacamole, and the full topping set.
Portioned for
Your confirmed headcount, packed so the table can be set in one pass.
Best when
A host or family member can keep an eye on the table through the meal.
Proteins on our menus
Our core proteins are carne asada, carnitas, and chicken tinga. Grilled vegetables, seasoned beans, and mushrooms cover vegetarian guests on the same line. Proteins are cooked and held so they stay warm through the service window rather than going out once at the start.
You can mix two or three on a single menu without slowing the line. More than that and the line gets long for no real gain — guests tend to pick two proteins anyway.
Tortillas, rice, and beans
Both corn and flour tortillas are standard, and we bring enough of each for the guest count. Corn tortillas carry a more traditional flavor and are naturally gluten-free; flour tortillas suit guests who prefer a softer wrap and are common in burrito service.
Rice and beans are listed as accompaniments because they make an event meal feel complete and filling, and they scale reliably for large groups.
Salsas, guacamole, and toppings
Fresh salsas and guacamole are made in our kitchen the same day they are served. We replenish both through the event instead of setting out one large batch, and guacamole goes out in small amounts so it stays bright on the line.
Toppings include crema, cotija, pickled vegetables, chopped cilantro, and onion. Salsas run from mild to hot and stay labeled so guests can pick their heat.
Vegetarian and vegan menus
A vegetarian or vegan plate can be built from corn tortillas, rice, beans, grilled vegetables, mushrooms, salsas, and guacamole. Corn tortillas are naturally gluten-free, which makes the taco format flexible for mixed groups with several dietary needs at one event.
Let us know the mix when you request a quote so we portion and label the line correctly.
How to choose between formats
Start with three questions: how many guests, how long is the service window, and how much setup do you want to handle? Answer those and the format usually picks itself.
Larger groups and longer windows point to a hot bar. Short windows and tight spaces point to a burrito station. Mixed arrival times and maximum choice point to a taco bar. Smaller gatherings where you can manage the table point to party packs.
Your event
Points to
Because
Large headcount, long window
Hot bar
Keeps food warm and ready while guests arrive in waves.
Short service window
Burrito station
One pass through the line and guests are eating.
Mixed arrival times, most choice
Taco bar
Guests build their own plate whenever they come through.
Smaller party, you can host the table
Party packs
Delivered and set up without full staffing.
Building a menu for a mixed crowd
The most common mistake is adding too many options. Two or three proteins, both tortilla types, rice, beans, and a focused topping set cover most preferences and dietary needs at once.
A wider menu slows the line and makes it harder to hold food at temperature. We will tell you when a menu is getting too broad for your headcount and suggest what to trim.
Works well
Two or three proteins, both tortilla types, rice, beans, salsas, guacamole, and a focused topping set.
Gets in the way
A long list of proteins and toppings that guests skip past, and food that cools while it waits.
What we check with you
Guest count, service window, the mix of vegetarian and gluten-free guests, and whether you want staff on the line. Bring those four and we can shape a menu in one conversation.
Questions we get about the menus
If your question is not here, call the kitchen at +1-323-555-0198 during working hours, or send the details through the contact page.
Can I mix formats at one event?
Yes. A common setup is a taco bar for the main service with a burrito station for guests arriving late. We will map the flow with you so both lines stay short.
Do you offer vegan and gluten-free menu items?
Yes. Corn tortillas, rice, beans, grilled vegetables, mushrooms, salsas, and guacamole can build a full vegan and gluten-free plate. Tell us the count when you request a quote so we label the line.
How many proteins should I choose?
Two or three is usually enough for most guest counts. More than that slows the line without adding much variety guests notice.
Do you cater events outside Los Angeles?
Our kitchen and delivery run out of 4821 Sunset Boulevard in Los Angeles. Send the venue address with your quote request and we will confirm whether your location works with the service window you have in mind.
Request a catering quote for your event
Tell us the date, the venue, your guest count, and which format you are leaning toward. We will come back with a menu shaped to your event, the staff and equipment it needs, and the questions we still need answered.
If you are still deciding between formats, say so in the request — we would rather help you pick the right line than quote a menu that will not run well on the night.
Costa Vida kitchen
4821 Sunset Boulevard
Los Angeles, CA 90027, USA
+1-323-555-0198
[email protected]
Quote desk hours
Monday to Friday, 9:00 AM – 6:00 PM
Saturday, 10:00 AM – 4:00 PM
Sunday, closed