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You want to share your love for the extraordinary Mexican food with friends and family at your wedding, and we’re here to make it happen.

 

Our menus are designed with the diverse group of people that will enjoy them in mind; we use mostly organic, locally sourced ingredients, and most of our recipes are gluten free. We take pride in our vegan and vegetarian menus as we believe that everyone should enjoy great food every day, but more so at a big celebration.

 

In addition to great  Mexican food, we will help you by coordinating rentals, hiring servers and bartenders, and with décor. Our goal is for you to have a relaxed and enjoyable experience in the process of planning your wedding, and to have a great time on your wedding day. 

 

MEXICAN CANAPÉS

Tequila Shrimp

With corn and avocado salsa 

 

Tiny Cactus Taquito

Pickled cactus paddle, finely diced, topped with guacamole, and pork cracklings

 

Duck Confit Mini Gordita

Garnished with finely diced onion, Mexican crema, and Cotija cheese

 

Ceviche Shooters

Fresh white fish in a tangy citrus and avocado oil marinade, with finely diced Roma tomato, cucumber, red onion, and cilantro

 

Miniature Tlacoyo

Topped with goat cheese, chorizo, and pico de gallo

Mini Meatballs

In a semi sweet, smoky chipotle maple reduction

 

Chicken Skewers

Marinated in cilantro and lime, finished with a splash of fresh lime juice, and pumpkin seed and cilantro pesto

 

Avocado Pâté

Served on corn crisps

 

Steak Miniature Burrito

Monterrey style

 

Nogada Dream

Pine nut picadillo on roasted poblano mousse, smothered in cashew sherry sauce

$3 + HST each​

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TACO BAR 

 CLÁSICO

VEGANO

Salmon Agridulce

Seared salmon in a tamarind and chile de arbol glaze garnished with jicama and orange slaw

 

Pollo Pibil

Pulled chicken breast in annatto and citrus sauce garnished with red pickled onions

 

Adobo

Braised pork shoulder in guajillo and ancho chile adobo served with pickled carrot and onion, and a touch of our morita pepper salsa de la casa

 

Asada

Strip loin seared steak served with fire roasted salsa fresca

 

Baja

Beer batter fish taco garnished with tangy coleslaw and habanero mayo de la casa

 

Carnitas

Braised pork shoulder served with pico de gallo and crisp tomatillo serrano salsa 

 

Pollo Frito

Crisp fried chicken breast with poblano pepper and caramelized onion creamy sauce

 

Barbacoa

Slowly roasted beef loin garnished with pickled red onion

Three Sisters

Chayote squash, green beans, and corn kernel served with cashew cheese

 

Vegan Chorizo with Potato

Spicy tofu chorizo and roasted potato in adobo garnished with pico de gallo and pea shoots microgreens

 

Flor de Calabaza

Zucchini blossoms with caramelized onion, and corn kernel served with cashew sour cream

 

Lentil Picadillo

Mexican style stewed lentils with diced carrots, peas, and summer corn kernels in tomato broth

 

Mushrooms al Pastor

Sautéed mushroom garnished with cilantro, finely diced onion, grilled pineapple, and habanero pineapple salsa 

 

Nopalito Asado

Grilled cactus served with guacamole

 

Frijoles Charros

Braised black beans with smoked tempeh, spicy tofu, and roasted pumpkin seeds

 

Portobello with Chayote

Sautéed portobello mushroom and chayote squash with garlic and caramelized onion served with poblano creamy sauce

TACO BAR OPTIONS​

Pick 3 taco fillings for $18 +HST per guest
Sides (rice + beans, and fixings) included
Serves 3 tacos per guest​

Pick 5 taco fillings for $30 +HST per guest
Sides (rice + beans, and fixings) included
Serves 5 tacos per guest

*Each Taco Bar includes: Rice a la Mexicana, and skinny charro beans (both vegan) and is 100% gluten and nut free.​

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BEYOND TACOS • MODERN MEXICAN​

STARTERS

Miniature Pambazo

Chorizo and potato sandwich dipped in guajillo salsa, pan fried and garnished with shredded lettuce, sour cream, and salsa verde

 

Grilled Zucchini

With goat cheese and avocado served on an organic blue corn tostada (V, GF)

 

Dip Trio

Black bean, chipotle crema, guacamole, and organic corn chips (V, GF)

 

Sopa de Fideo

Rice vermicelli noodles in a thick tomato broth garnished with fresh Mexican oregano and queso fresco (V, GF)

 

Black Bean Tamal

With pork rinds in tomatillo serrano salsa (GF)

 

Roasted Beet, Apple, and Pumpkin Seeds

On a bed of garden greens with hibiscus dressing (Vegan, GF)

MAINS

Grilled Salmon in Fruity Mole

Served over a warm lentil, apple, and plantain salad, and grilled corn relish

 

Mixiotes

Chicken breast, or portobello mushroom and chayote squash in papillote, slowly braised in guajillo pepper sauce and maguey leave served with fresh cactus paddle and purple potato on a bed of green rice cooked with a poblano pepper, cilantro and parsley sauce, and refried black beans

 

Pipian Turkey

Braised turkey in pumpkin seed and serrano pepper rich sauce served with sautéed chayote squash and refried black beans

 

Cuitlacoche and Zucchini Blossom

Stuffed chicken thigh in poblano pepper and sautéed mushroom creamy sauce

 

Pork Medallions

In plum ancho chile sauce served on warm spinach, sweet potato and spiced candied pecan salad

 

Asado de Bodas

Slowly roasted beef loin in guajillo sauce with fingerling potato and refried beans

 

Flank Steak in Salsa Verde

Served on rice a la Mexicana and refried beans

DESSERTS

Caballeros Pobres

Literally "poor gentlemen", a Yucatan French toast, smothered in piloncillo guava syrup, served with home-made horchata sherbet

 

Adriana’s flan

Mexican vanilla custard with dried figs soaked in Oaxacan mezcal (GF)

 

Margarita cheesecake

Tequila lime cheesecake with coconut cookie crumbs (GF)

 

Churros

Served with Mexican cajeta (goat’s milk dulce de leche)

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HOW TO CHOOSE

Choose one starter, one main, and one dessert for $59 +HST per guest
(Minimum 20 guests)

STAFFING

The number of staff members for a wedding varies depending on many factors, such as number of guests, type of service (buffet vs sit down), venue layout, among others.

 

For illustration purposes, you will find below the typical number of staff members making possible a 100 guests wedding at a chic urban café in Toronto.

4 Servers

Servers will set up tables, china, and cutlery as well as buffet tables; they will make and serve tacos to order at the taco bar station; additionally, they will pass canapés around if applicable. At the end of service, they will pick up dishes, glasses and cutlery and place them in crates for rental company to pick up next day.

 

2 Kitchen staff

Kitchen staff will heat up food, assemble canapés (if applicable), and maintain kitchen safety and organization, ensuring food is at correct temperatures. Kitchen staff will restock the buffet as needed. At the end of service, kitchen staff will break down buffet tables, plate desserts, and clean up kitchen.

1 Chef

The chef will oversee and direct the smooth communication between servers and kitchen, and will assist both as needed.

 

2 Bar tenders

Bartenders will set up the bar and make basic cocktails on request; in addition, the bartenders will pour wine, beer, and non-alcoholic beverages to guests.

 

1 Front of House Supervisor

The supervisor will oversee the entire service and assist bar tenders, servers, and kitchen staff as needed.Set up, service, tear down, and clean up takes about 8 hours from beginning to end.

Servers and supervisor wear full bistro uniform

(black dress pants, black long sleeve dress shirt, black tie, and vest)

 

Kitchen staff and chef wear black chef jackets and striped bistro aprons

$2,400

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Breaded Sweet Potato

In fruity molé, served over a warm lentil, apple, and plantain salad, and grilled corn relish

 

Mixiotes

Portobello mushroom and chayote squash in papillote, slowly braised in guajillo pepper sauce and maguey leave served with fresh cactus paddle and purple potato on a bed of green rice cooked with a poblano pepper, cilantro and parsley sauce, and refried black beans.

 

Zucchini Medallions

In plum ancho chile sauce served on warm spinach, roasted sweet potato and spiced candied pecan salad

 

Cauliflower Patty

In pumpkin seed and serrano pepper pipian served with sautéed chayote squash and refried black beans

 

*All our mains are gluten and nut free, and are accompanied by organic blue corn hand-made tortillas​

MEAT

VEGAN

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