Catering & On-Set Services

Here is how this works in practice. Mexican craft service and crew meals draw from a culinary custom recognized by UNESCO as Intangible Cultural Heritage in 2010. Our catering partners build menus that turn a shooting day into a culinary experience rather than a fuel stop. Our coordinators commission daily menus through CDMX, Guadalajara, Mérida, Rosarito, and Oaxaca caterers who source from local mercados — Mercado de Coyoacán, Mercado de San Juan, Mercado Roma. This covers and rotate regional dishes across the schedule: mole poblano and chiles en nogada from Puebla, mole negro and tlayudas from Oaxaca, tacos al pastor and tamales from CDMX, birria and tortas ahogadas from Jalisco, cochinita pibil from Yucatán, Baja-style fish tacos and aguachile from the Pacific coast.

On the ground, For top productions we engage chefs trained at World's 50 Best alumni Pujol (Enrique Olvera), Quintonil, Contramar, Maximo Bistrot, and Sud777, and for craft service we stock fresh aguas frescas (jamaica, horchata, tamarindo), pan dulce from neighbourhood panaderías, and seasonal fruit from Mexico's biodiverse agricultural belt.

Here is the short of it. Operational catering in Mexico runs against a federal regulatory frame that we manage on the production's behalf. COFEPRIS (Comisión Federal para la Protección contra Riesgos Sanitarios) licenses every commercial kitchen under NOM-251-SSA1 food-safety standards. Our caterers carry up-to-date manejo higiénico de alimentos certifications, IMSS-registered kitchen crews, and SAT-issued invoicing (CFDI 4.0 electronic billing) compatible with EFICINE 189 expense reporting.

On the ground, we handle mezcal and tequila tastings through DGN-NOM-070 (mezcal denomination of start, Oaxaca) and NOM-006 (tequila denomination, Jalisco — UNESCO Cultural Landscape 2006) certified producers when productions wrap or host distributors, and provide global-crew dietary tracks — kosher, halal, vegan, gluten-free — alongside the regional Mexican rotation. For remote-location work in Sonoran or Chihuahuan desert, Lacandon jungle, Sierra Madre, or Copper Canyon, we deploy refrigerated trucks, generator-powered field kitchens, potable-water tankers, and altitude-adjusted meal planning for CDMX's 2,240-metre elevation. Día de Muertos shoots in Mixquic, Janitzio, and Pátzcuaro pair with pan de muerto from heritage panaderías and ofrenda-styled catering presentations on request.