I have been asked to cater a dinner for 25 people.

dawn_mo

Well-known member
I am making a Mexican dinner consisting of creamy chicken enchiladas, cheese enchiladas, refried beans, Mexican rice, fideo, salsa bar, chips and pickled carrots. What would you caterers out there charge for this? It is not on site, I will be dropping the food off and helping her set up a little. It is for Christmas Eve dinner. Thanks!

 
Charging enough is the hardest part of catering. Your food costs won't be too high with this menu

but it is a lot of work.

I would charge about $25 per person. I also have a base fee of $200 that I charge in addition to the price per person to serve on site, regardless of the size of the party.

When people ask me to drop food off I end up grumpy because it's just about as much work prepping as if I did it on site, and I have to buy all that foil and stuff, and I don't charge a base fee. So I think you should charge a delivery/setup fee of some sort.

If you're new to catering and you don't think they'll spend that much, you could charge what they want to pay and consider it tuition as you're learning, but on Christmas Eve, there should not be too much of a discount!

Good luck, and let us know how it goes.

 
It is a Mexican pasta dish. REC: Sopa Seca de Fideo (vermicelli with vegetables)

It is a nice side dish when you are having Mexican food. Another good recipe from Sunset's Mexican cookbook.

* Exported from MasterCook *

Sopa Seca de Fideo (vermicelli with vegetables)

Recipe By :Sunset Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

8 ounces coiled vermicelli
2 tablespoons butter
3 tablespoons salad oil
1 medium onion -- chopped
2 cloves garlic -- minced
2 anaheim chili pepper -- chopped
or
4 ounces diced canned chiles
1 pound tomatoes -- chopped
1 teaspoon dry oregano leaves -- crumbled
1 cup fresh or frozen peas
2 cups chicken stock or broth

Place noodles in a plastic bag, arranging in one layer. With a rolling pin, break into small pieces, set aside.
Heat butter and oil in a large pot or frying pan (with a lid). When butter is melted, add onion, garlic and chiles and cook, stirring until soft (about 5 minutes). Add noodles and stir well' continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas and broth and bring to a boil Reduce heat cover and simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.

Dnote: I subbed 8 ounces tomato sauce for the tomatoes. Doubled the oregano. Added a bit more broth. Added one bunch of chopped cilantro leaves. Finished it up with about 1/4-1/2 cup finely grated parmesan or romano cheese. Also "Johnnyed" it up, for salt and pepper.
You may be able to find the coiled vermicelli or uncoiled in your Mexican grocery section. I found the uncoiled, 8 ounce for $.25. They also had little stars and alphabets at the same price.

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I love this dish! I started making it for a foreign exchange student we had. for a fun addition

I slice cob corn into about one inch pieces and add that to the dish.

 
This looks good Dawn and much better than the Sopa de Fideo soup

I once made that was rather bland.

I'm saving your recipe.

 
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