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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.

awards

BEST CATERER 2014, 2015, 2015/ 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, make our own Chorizo and adobados, and pickle our own veggies for escabeche, honoring the traditions of generations of Mexican cooks.

Discover fish 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), Moles 

  • ANTOJITOS MENU- Mexican street food favorites  

  • MEXICAN BAR: Margaritas, Palomas, Mojitos, Sangria and more

  • mexican lunch and brunch

  • Mexican Grill- Carne Asada, Pollo Asado, ChorizoRibs, Grilled Veggies/Corn

  • Family Style

  • Plated (restaurant-style) dinners for up to 25 guests 

  • Passed Appetizers

Sample 8-course traditional mexican chef's tasting menu

from $110

APPETIZERS

Guacamole

Trio of Salsas: Pico de Gallo / Burnt Chipotle-Agave Salsa / Fresh Green Salsa/ Handmade Chips

Pepino/Piña/Jicama Chile-peanut Dust

Aguachile: Chef’s choice of white fish, cucumber/red onion/lime juice/chilies

DINNER 

Jicama/Mango/Spring Greens/Raspberry-chipotle Vinaigrette

Trio of Specialty Tacos

Panko and Spice-dusted Shrimp/Mango salsa / spicy aioli

Pork Lardon / Queso Oaxaca / Sweet and Hot Habanero-Citrus Salsa*

Pollo Adobado

Vegetable Tamal de Cazuela: Cactus/green beans/garbanzos/roasted bell pepper/black olive salsa

Mini Chocolate Chipotle Flourless Bundt Cake/Raspberry Compote

sample modern mexican  dinner

from $95

APPETIZERS

Mini Molletes : Mexican “Bruschetta”/Higo de Gallo (Pico de Gallo with Fresh Figs)

Sweet Potato-Goat Cheese Empanadas/Chipotle Aioli

Guacamole /Pt. Reyes Blue Cheese / Smoked Almonds

DINNER

Carne Apache
Filet Mignon “cooked” in lime/guajillo chile/peach marinade/Queso Añejo

Pluot Gazpacho / Lobster bites/ Tabasco Granita 

Mary’s Free-range Smoked Duck in Blackberry Mole/ Handmade Corn Tortillas

Frijole De Olla: Rancho Gordo Beans stewed in a clay pot for 24 hours, which adds a subtle but perceptible flavor/epazote (adds brightness and has gas-inhibiting properties)

Mexican Chocolate Pot au Crème

LEARN-COOK-EAT EVENTS

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.

LEARN TO:

  • 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:

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

Mexican Bar

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.

Margarita Menu

Cucumber-Jalapeño Margarita

Traditional or Strawberry Margarita

Hibiscus- Ginger Margarita: Housemade Hibiscus-GInger Syrup

Watermelon Basil Margarita: Made with fresh watermelon, watermelon schnapps, and fresh basil

House specialities

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

Rompope (Seasonal)

A Mexican riff on eggnog.

 

 

photo by Tim Sackton

photo by Tim Sackton

DID YOU KNOW THAT MARGARITAS ARE NOT THE MOST POPULAR DRINK IN MEXICO?!

other TEQUILA-BASED DRINKS: 

Paloma

(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.

Bloody Maria

Mexican riff on the Bloody Mary, same kick, but made with tequila. A brunch favorite.

other cocktails

Mojito

Plain (with mint), blueberry or cranberry. Light rum, muddled mint, simple syrup and a splash of sparkling water.

Piñas

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

Sangria- Traditional (Red), White Or Pink