|Monday||7:00 a.m. to 12:00 midnight|
|Tuesday||7:00 a.m. to 12:00 midnight|
|Wednesday||7:00 a.m. to 12:00 midnight|
|Thursday||7:00 a.m. to 12:00 midnight|
Cocina Del Corazon
About this pro
Excellent food, excellent service -- delicious, highly recommended. They did a great job catering my birthday party.Nov 22, 2017
We had Enrik and company cater our wedding of 250 people on a ranch with no kitchen at a remote location and he rocked it! Food was amazing, guests all very happy, extremely easy to work with and professional. Highly recommended.Nov 14, 2017
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- What should the customer know about your pricing (e.g., discounts, fees)?Our pricing reflects the quality of service and ingredients we provide. We strive to use the best produce available as well as organic or all natural where needed. We cater our prices as we cater to you. Customized menu or standard Taco Bar service prices vary depending on style of service. We provide the following: Buffet Plated Passed Drop Off Taco Bar Banquet We understand every party is unique so we rely on a consultation to best cater a menu and style of service for you. Please do not hesitate to contact us.
- What is your typical process for working with a new customer?We typically start off with a basic introduction. We then typically discuss the event at hand. What its about, significance, special things to know, estimate of guests, date, location, hours, and other logistics. After we like to discuss the best part, food! We tend to want to know what exactly the guests and host expect, what are some restrictions, what are some themes, flavor profile, connection to certain dishes, and we learn from your personality as well. We then draft up a sample menu with a simple layout of the style of service detailing what is included. Everything gets reviewed with our client/s until we reach a level a satisfaction that exceeds their standards.
- What education and/or training do you have that relates to your work?I, Enrique Soriano, have been classically trained at Le Cordon Bleu in San Francisco. Beforehand I worked the family business with my family selling Tacos in Oakland's Fruitvale neighborhood. After graduating culinary school I moved on to Sequoia National Park & learned everything I needed regarding corporate hotel hospitality. I moved on to San Francisco and began work at Nopa. A staple in the city. Shortly I was moved to Nopalito as their Sous Chef. Afterwards I worked for Delfina and Laconda. Left Coast Catering. And various other gigs here and there. I have a food truck in the Fruitvale that is a staple in the community having been rooted since my folks ran it. I've always catered on the side but now have focused full time.