From Maggie’s kitchen, page 11
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 121–127 of 127 articles
Tamales catering in Plano: offices, parties and holiday dozens
Plano is the city I deliver to most after my own. Where the trays go, how office and party orders work, and how many dozens to ask for.
10 min read
Tamales catering in Frisco: from Hall Park lunches to backyard parties
Frisco is the widest city on my route. Where the trays go, how office and tournament orders work, and how many dozens a Frisco crowd really eats.
9 min read
Tamales catering in Allen: church events, schools and family parties
Allen eats together: church halls, school lounges and three-generation backyards. How each kind of order works, and how many dozens each one needs.
8 min read
Tamales catering in McKinney: weddings, Craig Ranch lunches, backyards
McKinney is the far end of my route and worth the drive: weddings by the square, Craig Ranch lunches and the biggest backyards I feed.
9 min read
Tamales catering in Richardson: ordering from the kitchen next door
Richardson is home. What ordering from the kitchen next door does and does not change, where the trays go, and how the office and party orders work.
9 min read
Tamales catering in Dallas: Uptown offices, Lake Highlands homes
Two kinds of Dallas delivery: a loading dock under an Uptown tower and a porch in Lake Highlands. How each one works, and how many dozens to order.
9 min read
Mexican catering in North Dallas: what to look for, and what to avoid
Six things to check before you book Mexican catering in North Dallas, from how the masa is made to how the delivery window is promised.
10 min readNothing matched
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