Ginger Catering in Tulum

MODERN MEXICAN Modern Mexican cuisine brought to your private event in the Tulum area.

GINGER CATERING Our food is made with the freshest ingredients, Modern Mexican flavor, and attention to detail.

CHEF JAVIER ORNELAS Create your personalized menu with Chef Javier Ornelas.

OUR FOOD

We use the freshest ingredients available, and organic local products whenever they are available. We buy local fish from the local fisherman, never frozen fillets.

MODERN MEXICAN

We work with just about any protein you can think of, as well as a variety of fresh vegetables. Chile is indispensable in Modern Mexican food, but never overpowers the food; it is used to maximize flavor.
We are happy to work with you to come up with great menus for your entire wedding weekend! We can accommodate any dietary needs, and have extensive options for vegetarians and vegans.

See More Menus In Our Blog

Sample Menu

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menu 1
Classic Tortilla Soup
Tropical Ceviche

with mango, green apple, and passion fruit
Chicken Breast marinated with Sour Orange and Annatto

erved with Pickled Red, Onions and Black Beans

menu 2
Watermelon Gazpacho
Mexican Flag Ceviche

with avocado and cherry tomato
Grilled Arrachera with Cactus and Roasted Red Pepper

served with Roasted Tomato Salsa

menu 3
Cold Avocado and Cucumber Soup
Goat Cheese Tart
Fish Filet with Roasted Pineapple Salsa or Filet Mignon Marinated in Spices and Roasted Chiles

served with Grilled Corn cut off the Cob

menu 4
Classic Tortilla Soup
Mexican Flag Ceviche

with avocado and cherry tomato
Gnocchi with Lobster cooked with Chile

cooked with Chile, Garlic, and Olive Oil
or

Seared Tuna with a Sesame Seed Crust, Honey and Chipotle Sauce

served with a Jicama Slaw

menu 5
Corn Chowder with Brie and Black Hawaiian Salt
Grilled Camembert, stuffed with Green Apple Chutney

served with with a Salad of Grapes and Nuts
Lobster Marinated with Olive Oil, Parsley and Fresh Mint, Garlic, and Lime

served with Grilled Asparagus
or

Filet Mignon with Red Wine Sauce

served with Bacon Mashed Potatoes and Grilled Asparagus

Canapé List
Minimum order 40 pieces of any particular canapé, maximum 5 canapés. Prices are per piece.

Mini Sopes with Shredded Chicken, Refried Black Beans and Queso Fresco

Black Bean Gorditas Filled with Queso Fresco and Topped with Salsa

Chipotle Meatballs

Bacon-Wrapped Dates Stuffed with Parmesan Cheese

Cold Lobster Salad with Herbs and Chile

Goat Cheese and Mushroom Tartlet

Prosciutto - Wrapped Melon Balls

Marinated Yucatán-Style Chicken Skewers

Fried Camembert

Corn, Mushroom, Zucchini and Cheese Empanadas

Mexican BBQ Menu
Green Salad

Choice of Ceviche Bandera

fish in lime juice, with avocado, cherry tomatoes and chile Serrano

or Ceviche Tropical

fish in lime juice, with mango, green apple and chile Serrano

Guacamole de la Casa

classic Guacamole mixed with homemade salsa verde

Grilled Veggies

Chicken en Escabeche

Grilled arrachera (flank steak)

Cochinita Pibil

Refried beans

Lulú’s salsa

Tortillas and chips

Add chipotle shrimp for 7 usd per person

Taquiza Menu
Mole with Chicken

Chicken Tinga

Chorizo and Potatoes

Pulled Roast Pork in Salsa Verde

Pulled Roast Pork in Chile Morita

Mushrooms, Corn, Zucchini And Rajas (Vegetarian)

Picadillo de Res – Seasoned Ground Beef with Veggies

Adobo Beef

Oaxaca Cheese

Handmade Tortillas

Mexican Rice

Refried Beans

Salsas

Guacamole

Bar Menu
NATIONAL BAR

Vodka, Rum, and Tequila Cocktails; Beer (Sol line), House Red and White Wine

PREMIUM BAR

Premium Brands (Grey Goose, Johnnie Walker Black Label, Don Julio, 1800, Flor de Caña, Havana Club, Tanqueray or Bombay), Beer (Sol line), House Red and White Wine

CHEF JAVIER ORNELAS

Chef Javier Ornelas was born and raised in Mexico City, and attended CESSA, the premier culinary school in Mexico. In 2005, he moved to Tulum and opened Ginger, a restaurant and bar that quickly became a favorite for tourists and locals. Ginger accumulated awards and great reviews in publications like the New York Times and Fodor´s travel guides.
Javier´s food is a mixture of classic Mexican flavors and modern touches, and he has created some signature dishes that you won´t find anywhere else.
In February 2014, he closed Ginger to focus on catering exclusively, and hasn´t looked back! He enjoys working with the bride and groom to create their ideal menu for their big day.