From Maggie’s kitchen, page 10
Practical answers for anyone feeding a crowd in North Texas: headcounts, budgets, office lunches, holiday orders, reheating, and the traditions behind the tamal. Written by Chef Maggie.
Showing 109–120 of 127 articles
Mexican catering menu ideas for offices, parties and holidays
Six menus I actually send out, from a thirty-person office lunch to a Christmas Eve table, with how many tamales each one needs and what to add.
9 min read
How tamale delivery works from our Richardson kitchen
No dine-in, no counter, no waiting: everything from my Richardson kitchen is delivered. Here is exactly how a plate and a party order each reach you.
9 min read
Catering delivery fees and minimums: how caterers set them
Delivery fees and minimums stop feeling like fine print once you know what they pay for. Here is how caterers set them, and how I handle mine.
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How to order tamales by the dozen for delivery in North Dallas
A dozen is $60, you choose pork or chicken, and my drivers bring them hot to Richardson, Plano, Frisco and beyond. Here is the whole process.
8 min read
Can you order tamales online in Dallas? Yes: here is how it works
You can, and it beats driving across town for them. Here is what to order online, when the kitchen is open, and how the box reaches your door hot.
8 min read
“Tamales near me”: what to look for before you order
A search cannot tell you whose masa was made this morning. Here are the signs I would look for before ordering tamales from anyone, including me.
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How to schedule a catering delivery window that actually lands on time
A delivery window is a promise between you and the kitchen. Here is how to pick one that puts hot food on the table when your guests sit down.
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What to do when catering arrives: the first ten minutes
The ten-minute routine I wish every host knew: who meets the driver, what to check, where the pans go, and how the tamales stay hot.
10 min read
Setting up a corporate catering account: invoices and standing orders
What I keep on file for the offices I feed every month, and how five minutes of setup turns every future lunch into a one-line email.
10 min read
How to book holiday catering early without knowing your final headcount
Holiday weeks fill first and headcounts settle last. Here is how I hold a date for a family or office on a range and confirm the dozens later.
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Catering cancellation policy: how the good caterers handle changes
What a fair cancellation policy protects, why the window exists, and the difference between a cancellation and a change that costs nothing.
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How to order catering for the first time: a no-stress walkthrough
Six steps from “I have to feed thirty people” to hot food at the door, written for the person who has never called a caterer before.
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Call or text Maggie, or send a quote request with your date and headcount.