

Maria Bonita Catering
Wear masks during the job
Wear gloves during the job
Disinfect surfaces touched during the job
124 photos
BBQ- Rooftop
Wedding and Event Catering
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Customers rated this pro highly for work quality, professionalism, and value.
23 reviews
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Hired on Thumbtack
Hired on Thumbtack
Details: Wedding • Dinner • Mexican or Latin American • Buffet • Yes, full service • Banquet hall or ballroom • Yes, partial kitchen (fridge and sink only) • 90 - 99 guests • Premium (high end ingredients)
Hired on Thumbtack
Hired on Thumbtack
Details: Birthday or anniversary party • Cocktail hour or hors d'oeuvres • Dessert • American - casual • Mexican or Latin American • Food stations • No, drop off only • Home • Yes, full kitchen • 30 - 39 guests • Paper napkins • Disposable plates, utensils, and cups • Standard (basic ingredients)
Hired on Thumbtack
Hired on Thumbtack
Details: Bridal or baby shower • Lunch • Cocktail hour or hors d'oeuvres • Dessert • Mediterranean or Middle Eastern • Mexican or Latin American • Food stations • No, drop off only • Banquet hall or ballroom • No kitchen • Fewer than 20 guests • Serving and warming equipment • Standard (basic ingredients)
Hired on Thumbtack
Hired on Thumbtack
Details: Dinner party • Dinner • Alcoholic drinks • Dessert • Non-alcoholic drinks • American - casual • Mexican or Latin American • Italian • Buffet • No, drop off only • Home • No kitchen • 30 - 39 guests • Plates, utensils and glasses • Serving and warming equipment • Cloth napkins • Standard (basic ingredients)
Maria Simon
FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Every customer is unique to us. We work with their budget and strive to exceed our client expectation.
- What is your typical process for working with a new customer?
Typically when working with new customer, we reach out to make sure what exactly they seeking, in-terms of buffet-style, hor's d'ouevre or drink before sending a proposal that's not to their budget or food preference.
- What education and/or training do you have that relates to your work?
I acquired a Bachelor of Arts: Hospitality Management at Monroe- in addition to Puebla Libre de Gastronomia from Puebla, Mexico Certification and Achievement Award of E.L.B Cookout. Furthermore, in 2016 was awarded Best Boro Award in Queens with La Adelita and James Beard Boro Award 2020 from Corazon de Mexico.