FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Prices vary and depend on a variety of factors such as location, choice of dishes, drop off, cook on site with mobile kitchen equipment or does the venue have a kitchen onsite?Dinnerware or plastic ware?
- What is your typical process for working with a new customer?
We strive to make the process as simple and stress free as possible. First we gather some key information and specifics about the event. Number of guests?Venue?Food choices?Time?Etc. Second we confirm booking and reserve the date.And lastly we show up and leave you and your guests with a smile and a full belly!
- What education and/or training do you have that relates to your work?
I learned from a very young age from my mother and aunts. As a child they would have me grind fresh corn on the metáté to make fresh tortillas from scratch. I would roast peppers and a tomatillos and would again get my grind on with the molcajete. From there i calloused my fingers flipping tortillas and learned about ingredients and techniques used to prepare dishes that we all know and love.