Sabor Mexicano Catering

Indulge with a wedding feast set amidst the enchanting backdrop of Russian River Valley. Immerse yourself in the essence of this bountiful region, where wine, farms, and exquisite cuisine are the heart and soul. Imagine savoring the delicious flavors of locally grown produce and the Mexican flavors with the special rustic cooking techniques of Chef Jorge Saldana and Urean Son. Prepare yourself for a culinary experience that is fresh, vibrant, and utterly unforgettable. Shall we embark on this culinary adventure together?

Wedding Menu Mains

Barbacoa:

Beef or chicken (Plated)

Succulent slow roasted meat in adobo broth served with diced onions, steamed potatoes and handmade tortillas.

Cochinita Pibil:

Pork (family style)

Traditional Southern Mexico pit roasted pork, wrapped in banana leaves, slow cooked to perfection underground for 12-18 hours. Served with tortillas, curtido and salsa on side

Birria:

Beef or Goat (Family Style or Plated) Traditional to Central Mexico, and our specialty. Meat wrapped in wood smoked pencas de maguey and tenderly cooked in a oven for 10-12 hours. Served family style or plated over a bed of salsa verde with hand made tortillas

Lechón:

Pork (Taquero Style)

In a show of fire, fat, and salt, we cook our lechón over an open fire, to a crispy yet pull apart finish, chicharrón style. Served taquero style from our hands to yours with handmade ash tortillas

Alambres de Carne Roja:

Beef (family style)

Different cuts of beef marinated in olive oil, garlic, and hojas de laurel. Cooked over and open flame served

with baskets of freshly baked bread from the local bakery, and curtido.

Paella:

Pork, Chicken, and Seafood (Family Style)

Spanish rice with bell peppers and snow peas, cooked over an open fire.

Whole Fish:

(Family style)

Whole fish stuffed with garlic, onions, bell peppers, and lemon cooked in a wood fire oven or over an open fire. Served with rosemary papas cambray and handmade tortillas.

Rotisserie Chickens:

(family style or Plated)

Marinated whole chickens with our special adobo, roasted over an open fire served with papas bravas, garden salad and handmade tortillas.

Chile Rellenos:

Vegetarian or chicken (plated)

Flame Charred Chile Poblanos grown on our farm stuffed with seasonal veggies or shredded chicken. Served in black bean sauce with white rice.

Appetizers

Steelhead Tiradito:

Thin slices of sashimi grade steelhead cured with lime, pepper, habanero and salt.

Ceviche Tostada:

Classic Mexican Ceviche tostada, made with sashimi grade halibut, cucumbers, tomatoes, onions and habanero, served on a corn tostada

Tuna Tostada:

Baja style tostada made with sashimi grade tuna marinated in soy sauce, avocado, cucumbers, red onion, and habanero served on a hand made flour tostada

Vegetarian Ceviche Tostada:

A mixture of diced cauliflower, onions, bell peppers, cucumbers, and wok finished wild mushrooms cured with lemon, salt, pepper and habanero served on a tostada.

Chicken Tinga Tostada:

Shredded chicken cooked in a chipotle sauce served on a corn tostada with black beans and crema

Pozole Verde:

Traditional Mexican Soup simmered for 6-8 hours served with pork calf or shredded chicken, and non gmo corn

Quesadillas Fritas:

Fresh hand made tortillas stuffed with cheese and seasonal veggies. Deep fried and served with pico de gallo and crema

Esquite:

Cup of white corn served with corn broth, queso cotija, tajin, and lime

Bean Dip:

Refried beans and in house chorizo served with hand made tortilla chips.

Charred Cauliflower:

Oven charred cauliflower, with garlic, salt and pepper finished with fresh squeezed lime.

Charred Roots:

Coal charred root vegetables finished with salt, olive oil and fresh squeezed lime

Papitas Cambray:

Coal roasted cambray potatoes with rosemary, olive oil and salt.

Wok Tossed Veggies:

Seasonal veggies tossed in a wok with garlic, salt and olive oil.

Seasonal Salad:

Fresh salads using ingredients from our farm. Changes with the seasons.

Desserts

Churros:

Homemade Rosca de Churros (churro spiral) coated in cinnamon sugar with cajeta dip.

Arroz con Leche:

Mexican sweet rice, with cinnamon and raisins.

Flan:

Condensed milk and caramel cake