Mexican buffet- help please

[indignatio]

Hi. I would like to feed 100 or so in the summer. I have settled on a Mexican theme. I was planning bbq hot food of chicken, beef Salmon and vegetables. Sides of different salads and then salsas, guacamole and soured cream.
Any advice welcomed
Help on the day will be abundant, as much prep in advance(frozen) is welcomed

Guacamole does keep. I've frozen it and defrosted no problem, just make sure it has lime juice, of course. And place cling film on top (touching the top layer).

That being said, my guacamole is v basic - just avo, lime, salt, and a tiny bit of garlic. I'm not sure it would freeze so well with onion and tomato in (but the salsa has those ingredients anyway so I think it's fine if the guac doesn't).

You can also make avocado choc mousse! That freezes v well too.

You could get an online costco membership. I don't recall any specific 'Mexican' pre-made wraps/sandwich trays etc, but you might find bulk other things you need.

@indignatio well, the oldest pumpkin seeds ever found are in Mexico and tomatoes were being cultivated there by 500 BC so I might be on the right track.

As a vegetarian, what would you want so as not to feel short changed?

Seeing that the op isn't being strictly authentic as she is having salmon I would like hallumi that I could have with the peppers and onions. That would be a bit more filling.
A veggie chilli ( for everyone) would be good. The receipe from Cookie and Kate that I make always goes down well with everyone. I've learned to make more than the number of veggies in catering for!

You can make guacamole a few hours before, just put in an airtight container and cover with cling film that is pressed down on top of the mix, so it's not exposed to the air in the Tupperware.
Agree with others re slow cooked dishes though. Much more economical and less faff than a bbq. Can do the day before. Carnitas

@notacooldad Halloumi it is then. I was concerned about too much cheese as there will feta in the corn salad and lots of grated cheese as a topping

@TheSandgroper I didn't mean to imply the dish wasn't authentic, just that it doesn't jell with the plan. Also oven space maybe an issue. I might be able to use the lasagne dish concept for pudding

I am envisioning something like the the selection in Tortilla (so Californian Mexican) with wraps (on plates) or bowls for the "naked" burrito option

I shall experiment with guacamole, freezing and using frozen avocados. Thank you for the suggestions

@marshmallowburn would love details of your dip please

@NashvilleQueen 3 bbqs so far, but more can be borrowed. I am not concerned about the work involved, the labour pool is vast, willing and highly competent. I just need to make sure there is a clear workable plan in place.

@CJ4713 Costco is a great shout. Thank you

Apologies to anyone I have missed

@notacooldad Halloumi it is then. I was concerned about too much cheese as there will feta in the corn salad and lots of grated cheese as a topping
you can never have enough cheese! 😀

Halloumi kebabs are really nice. Just make sure there’s enough for the veggies.i usually keep them to one side until the veggies have had enough as in the past the meat eaters also like them and the veggies are left with nothing.

As a vegetarian, if all the salads and salsas were vegetarian (and gluten free) would you feel short changed if the only bbq/hot food was the peppers, onions mix ?

I'm not vegetarian, but have multiple in my immediate family, and while they would be polite they would be disappointed, and as a host I would be embarrassed to do this.

An amazing taco place near me does divine agave roasted carrot tacos, I'm sure these would be fab on the barbecue.

@SummaLuvin Thank you, I have found an agave carrot recipe which should work. The beauty of it is that it is also vegan.

Depending on what 'sort' of vegetarians will be attending, there are options for using 'faux meats' in place of actual meat in any of the mentioned dishes.

Be careful for meat juices etc ending up in the guac-perhaps your guests are more civilised but I've seen plenty of folk dipping their kebabs into guac/salsa and/or using the same spoon to pick up things as they do for the next!

I really would yes sorry! If there's lots of non-veg hot food then there needs to be at least one hot veggie meal too

@FloweryFlump Thank you. Does the bbq carrot in agave appeal or is it too simple?

I'm sure it would be lovely, but it's a side not a meal. I haven't caught up with the interim posts so I'll read through and check back

Take a look at mexgrocer.com , they're good

I'd leave out a pile of tacos so people can build their own:
A big slow cooked beef birra in a pot (cook the day before)
Prawns marinated in lime and chilli and coriander
Crumbled feta
Rice and beans
Guacamole
Soured cream
Nachos
Salsa
Corn 'ribs' for the bbq (you need a sharp knife)

The simplest thing would be to make a veggie chili in a slow cooker, do some halloumi kebabs on a separate veggie bbq and you could very easily make veggie quesadillas and store them in the fridge before finishing off when needed. Then all of the sides and salads would work as delicious accompaniments. As a previous poster says, I would be very polite as a guest but irked if there was not a decent veggie option.

Personally, I'd choose prawns over salmon for a Mexican themed meal. They're so easy and fast to cook, too. There are loads of great recipes out there for fajita vegetables.

Unfortunately a slow cooker is not an option. All cooking will have to be on the separate veggie bbq immediately before the meal. Prep can be done the day before.

Personally I am not a fan of meat substitutes, aka fake meat. However would have no problem with marinated tofu, just not sure how that would bbq

I was vegetarian for 20 years and would have been pleased with the hot veg, salad and salsa combo, but I suppose that this shows how vegetarianism has progressed, which is a great thing.

I am grateful for the viewpoints of others, which was why I started this thread

I've done this, but for 50ish not 100!

A big piece of bavette, marinate chuck on the bbq, slice against the grain. You'll need a few.

Chicken - chose your marinade, I did a mole sauce

Parmesan and lime charred corn

Instead of guacamole i did a an avocado cream with corn and feta, it was a tomato kerrridge recipie from his BBQ book

Big piles of tortillas and tacos, and all the toppings.

I had a big bean chilli as well, appreciate you said you can't - is there no way you could run an extension cable out?

Accept that it will be a slow trickle of food rather than all be ready at the same time so people will graze.

A further tip on veggie food, though you sound very organised so probably already know.

Unless you will make the veggie options entirely off limits to your meat eating guests by serving them from a separate area, do far more than you think you need for the veggies so there is enough to go around after your meat-eating guests can’t resist trying a bit.

At least in the U.S., you can buy premade guacamole. Not just one kind, there are a plethora of choices. For that many people, I wouldn’t make it from scratch or I would buy it and then add some fresh ingredients to jazz it up.

as with any buffet, people with allergies and medical diets will appreciate food labels and access to an ingredient list. Not many people provide such things, but they are very appreciated when available.

I like this idea. I would cook:

On the bbq:
Beef
Salmon
Roasted vegetables

On the hob
Vegan bean chilli

Served with
Two different salads, perhaps one with corn and one with tortilla chips
Rice
Tortilla chips
Tortillas
Guacamole, salsa, sour cream, jalapeños, grated cheese, selection of spicy sauces / dressings

Roasted pineapple and ice cream for desert

@idontlikealdi thank you. Bavette was indeed my cut of choice. Will look into the avocado crema, might be more workable.

Unfortunately I haven't come across a ready made guacamole which I like. @Ponderingwindow
However, the food labels will definitely be created, so much easier for everyone

@SummaLuvin I promise to make loads of the veggie options as you are so right about the carnivores

@thinkfast You and I are on the same page, but still the veggie chilli is not a possibility