Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.


Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

Thread Tools
Old 11-25-2017, 12:25 PM   #1
Found some matches.
Join Date: 11-26-15
Location: Paris
Default Catering tex mex

Hi everyone,
First, i'm french so sorry for my poor english. Lol
Second thing, i would like to start a tex mex catering service. Have you got some ideas of the plates i can serve ?
For the moment, i can do giant plates (for 100 persons) like Chili con carne and Jambalaya. Have you got other ideas for giant plates ?

I'll do also a Taco bar and a burger bar.

I'll also propose BBQ: Pulled pork, chicken drumsticks, smoked salmon, ribs, smoked turkey breast, picanha and the traditional sides: Baked beans, corn on the cob, Coleslaw etc...

Have you got other ideas that i can propose ?
Thank you :)
mizouille is offline   Reply With Quote

Old 11-25-2017, 12:56 PM   #2
is one Smokin' Farker

medic92's Avatar
Join Date: 02-24-16
Location: Mount Sterling, IL
Name/Nickname : Kevin

First of all, your English is better than 90% of the current American generation so don't worry about it.

I don't know how much of that is actually considered Tex-Mex. It looks like you're going for a fusion of fast food/barbecue in an American style.

Regardless, I'd start out with a much more limited menu. Pick a few meat dishes you do very well along with two or three sides to go with them. As you progress, work in your other dishes as occasional specialty items and then you can rotate them on or off the menu depending on their popularity.

Good luck, and welcome to the forums!
Peoria Custom Cookers Meat Monster (Internal Firebox)
PCC Charcoal Kettle
22 inch Weber Kettle
medic92 is offline   Reply With Quote
Thanks from: --->
Old 11-25-2017, 01:04 PM   #3
is One Chatty Farker

Join Date: 02-14-14
Location: Central OH

TexMex is great for catering. Full size hotel pans of tamales, enchiladas, and rellenos go a long way.

I would take a look at some American Mexican restaurant menus and have fun.

My TexMex is using savory, smoked bbq meats as my base for the Mexican dishes.

Brisket tacos
Street corn

One of my favorite platters.

Sent from my SM-G950U using Tapatalk
Weber 22.5" x 3
UDS with IQ 110
Shirley Fabrication Cabinet Model 24x60 trailer
Molon Labe!
Beentown is offline   Reply With Quote
Old 11-25-2017, 01:07 PM   #4
Found some matches.
Join Date: 11-26-15
Location: Paris

Thank you !
Yes it's a mix between different southern food style.
I cater yet bbq food that i control well (Pulled pork,ribs etc...) and i was searching for other plates.. If somnole have ideas :)
mizouille is offline   Reply With Quote

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 06:58 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts