Tres Señoritas GOURMET
who are we?
Tres Señoritas Gourmet is a boutique Mexican catering company. We've been in business since 2003, serving Mexican haute cuisine and traditional artisanal fare to the greater San Francisco Bay Area. Executive Chef Andrea Lawson Gray also offers Mexican cooking classes and "Learn-Cook-Eat" dinners.
BEST CATERER 2014, 2015, 2015, 2016/ SF BEST BUSINESSES
Each year, the San Francisco Award Program identifies companies that we believe have achieved exceptional marketing success in their local community and business category. These are local companies that enhance the positive image of small business through service to their customers and our community. These exceptional companies help make the San Francisco area a great place to live, work and play.
Various sources of information were gathered and analyzed to choose the winners in each category. The San Francisco Award Program focuses on quality, not quantity. Winners are determined based on the information gathered both internally by the San Francisco Award Program and data provided by third parties.
We've also received awards for Excellence in Customer Satisfaction from Talk of the Town for 2011, 2012 & 2013!
THINK YOU KNOW MEXICAN?
We skip burritos altogether, and go well beyond tacos and tamales to bring you food that is festive in its color and flavor: Traditional or Modern Mexican menus, tortillas made by hand right in front of your guests from locally-milled corn masa, hand-thrown, hand-painted dinner plates, mouth-blown glassware, and woven table linens-- a mestizo of Mexican culinary traditions with the Bay area's farm-to-table ingredients-- simply, the best of both worlds.
Everything is made from scratch in our kitchens: we cure our own beef to make Cecina (Mexican dried beef which is similar to jerky), make our own Chorizo and adobados (Mexican marinades for meats, fish & poultry) , and pickle our own veggies for Escabeche (pickled Mexican vegetables), honoring the traditions of generations of Mexican cooks.
Discover Halibut Wrapped in Banana Leaf, Comida Afrancescada (the fusion of Mexican and French cuisine born of the France's 5-year occupation of Mexican in the mid 1800's), over a dozen different moles, meats marinaded in complex adobados--- and did you know that the traditional masa used in most Mexican cooking is corn-based/gluten-free?
Tasting Stations- Tacos, Aguachiles (Mexico's answer to ceviche), Mole TASTING
ANTOJITOS MENU- Mexican street food favorites
MOLE TASTING (requires 3-week advance notice)
MEXICAN BAR: Margaritas, Palomas, Mojitos, Sangria and more
mexican lunch and brunch
Mexican Grill- Carne Asada, Pollo Asado, Chorizo, Ribs, Grilled Veggies/Corn
Plated (restaurant-style) dinners for up to 25 guests
Traditional and Modern Mexican dinner menus
are designed for small group (from 6-25 is usual). The format can be to "Learn, Cook Eat", where we prepare a meal together and you and your friends and family dine afterwards, or a "Learn and Eat", where we prepare the meal as you watch (and maybe takes notes!), with the option for a meal to follow.
Classes are always custom-designed, based on the skill level of the group and personal tastes and preferences.
Prices start at $95/person, minimum $850 (ingredients included), ask for special pricing for larger groups.
- Make handmade tortillas
- Prepare artisanal salsas
- Work with chiles
- Make adobados, Mexico's famous marinades
- Cook Frijoles de Olla (Mexican Claypot Beans)
- Advanced classes include Mole, Chiles en Nogada, Flan, Tres Leche Cake
OPTIONS & EXTRAS:
- All lessons come with original recipes handout from my book, Celebraciones Mexicanas: History, Traditions and Recipes.
- Rental kitchen available (additional cost applies)
COOKING CLASS curricula
1. SALSAS & STREET FOOD
Learn to make cooked and fresh salsas, handmade tortillas, sopes, guacamole and finish with a light meal of Mexican street food favorites. 1.5-2 hours. $95 / Person
2. ADOBADOS & CHORIZO
Making an adobado is the basis for seasoning your favorite taco fillings: Carne Asada and Pollo Adobado (Chicken in Adobo Sauce). With a twist, the same technique results in Chorizo, Mexican sausage. Your lesson ends with a dinner of Carne Asada, Pollo Adobado and Chorizo con Papa (with potatoes). Dinner will be served with Frijole de Olla (Mexican Claypot Beans), handmade tortillas, salad and dessert. 2 hours. $110 / Person
3. EXTENDED LESSON (1 & 2) 3.5-5 hours. $145+ / Person
4. PLATOS FUERTES
Choose between Albondigas (Mexican Meatballs), Tinga de Pollo (Mexican Chicken Fricasse), Pollo o Pescado Pibil en Hoja de Platano (Banana Leaf-wrapped Chicken or Fish Yucatan-Style) or Chiles en Nogada (signature Mexican dish of mild(ish) Poblano Chiles stuffed with Picadillo of ground meat and dried fruit, served with Walnut Sauce). Dinner will be served with Frijole de Olla (Mexican Claypot Beans), handmade tortillas, salad and dessert. 2-3 hours. $145 / Person
MAKING A GREAT MARGARITA IS PART ART, PART SCIENCE... FROM THE LIME JUICE TO THE TEQUILA TO THE RIM SALT. WHAT’S SO DIFFERENT ABOUT MARGARITAS TRES SEÑORITAS?
- We use fresh squeezed lime juice and tiny, tangy Mexican or Key limes.
- We squeeze our limes by hand using a Mexican lime-juicer, which releases the precious aromatic oils hidden in the skin of the fruit
- We allow our fresh-squeezed lime juice to “mellow” overnight for a smoother, silkier margarita
- We use organic agave syrup as a sweetener, not sugar and water.
- We recommend a reposada tequila that has been aged in small barrels.
- We recommend Torres Orange over Grand Marnier: its lighter, easier to blend.
- We rim our glasses with Ancho Chile Lime Rim Salt, which is made just for this purpose.
Traditional or Strawberry Margarita
Hibiscus- Ginger Margarita: Housemade Hibiscus-GInger Syrup
Watermelon Basil Margarita: Made with fresh watermelon, watermelon schnapps, and fresh basil
Mimosas Tres Señoritas
made with house-made Agua Fresca (fresh fruit water), with champagne and topped with Cointreau.
Cafe De Olla Aguardiente
Traditional Mexican coffee prepared in a clay pot, which imparts a subtle but perceptible flavor, infused with Canela Mexicana (Mexican cinnamon stick) and topped off with a splash of brandy
Pineapple skins, fermented for 5 days with cloves, cardamon and cinnamon.
Traditionally served as a "sidecar" to a shot of good Tequila (both are meant to be sipped)- available: "red" (fresh squeezed orange & tomato juices) or "green" (fresh-squeezed lime, pineapple and cucumber juices).
A Mexican riff on eggnog.
DID YOU KNOW THAT MARGARITAS ARE NOT THE MOST POPULAR DRINK IN MEXICO?!
other TEQUILA-BASED DRINKS:
(This IS the most popular drink in Mexico) with fresh grapefruit juice and tequila, a splash of soda, agave and a Mexican lime wedge. We recommend Tequila Reposado or Blanco.
A Shot & Sangrita
In Mexico, Sangrita (not to be confused with Sangria) is a customary partner to a shot of straight Tequila Blanco; a non-alcoholic accompaniment that highlights tequila's crisp acidity and cleanses the palate between each peppery sip. Sangrita translates as “little blood” because of its bright red color. Made with Seville orange, lime and pomegranate juices and a hint of ancho chile, it's garnished with a couple of jalapeño slices
A Shot & Verdita
A riff on the "Shot & Sangrita", the bright, refreshing accompaniment is made with pineapple juice, cilantro and mint pressed to release their oils, and jalapeño.
Mexican riff on the Bloody Mary, same kick, but made with tequila. A brunch favorite.
Plain (with mint), blueberry or cranberry. Light rum, muddled mint, simple syrup and a splash of sparkling water.
The signature beverage of Tenegano de Valle, Mexico, the home of much of our Mexican cuisine and Chef Gray's guest house and cooking school, Casa de La Tia (scheduled opening Summer 2015), vodka on ice in a salt-brimmed glass with fresh squeezed Mexican lime and pineapple juices