BARRIO
Catering Menu
Catering Services
THANK YOU FOR YOUR INTEREST IN BARRIO
Barrio is a Latin-inspired restaurant focused on Spanish and Mexican
cuisine, with additional influences from our travels in South America, the
American Southwest, and the Mediterranean.
BARRIO FOOD TRUCK
Our mobile kitchen and catering services are available for off-site
weddings, events, and private dinners. Private parties may be hosted
on-site, based on availability.
Whether your event is a wedding or company party for up to 350, Barrio
is ready to prepare personalized menus for your special event. Our
creative, attentive staff has experience handling all event types and our
Chef and cooks are skilled in creating an unforgettable experience.
NEW! PATIO & ANNEX ON-SITE VENUES
With seating for up to 40 guests for dinner, or 50 for a reception, the sunsoaked,
heated patio is an ideal event venue for your next event in Bend,
Oregon. The patio is a private, covered outdoor venue along Brooks
Avenue, a short walk from Drake Park, making it an ideal gathering space
to eat and mingle.
Just inside, the Annex is Barrio’s semi-private room offering seating for
up to 55 guests, or 70 for a reception. Room rental fee and food and
beverage minimums vary by date. Full dining menus, beverage service, as
well as custom catering menus are available. Food may be served buffet
or family style.
In the following pages, we’ve provided sample menus. We are always
open to your creative vision to make your event one of a kind.
We look forward to working together!
THE BARRIO TEAM
barriobend@gmail.com
www.barriobend.com
starters
MEXICAN
Chips, Salsa, Guacamole
Queso Fundido
Empanadas
Pork Carnitas, Beef Barbacoa,
Chicken Tinga or Mushroom & Corn
Savory Churros
Fried Pastry, Sugar & Salt, Mole,
Dipping Sauce
Gorditas
Masa Cake with Corn Relish
Open Face Jibaritos
Fried Plantain w/ Pork,
Guacamole & Cabbage
SPANISH
Jamon Wrapped Melon w/ Manchego
Hummus w/ Schug & Fresh Veggies
Green Chile Falafel, Mint Yogurt
Paella Croquettes, Saffron Aioli
Fried Rice & Chorizo Dumplings
Cheesy Grit Cakes, Cilantro-Pesto Shrimp
Pork Albondigas
Meatballs in Spicy Tomato Sauce
Pinchos (Little Skewers)
Choice of Marinated Pork or Chicken
Watermelon Tostada (seasonal)
salad
Mixed Greens Salad
Mixed Greens & Romaine Lettuces, Pumpkin Seeds, Cucumbers, Radish,
Red Onion, Cotija Cheese & Choice of Dressing: Jalapeño-Basil,
Smoked Honey, or Roasted Garlic Vinaigrette
Green Chile Caesar Salad
Romaine, Croutons, Cotija Cheese, Green Chile Caesar Dressing
paella
Spanish Rice Seasoned with Sofrito, Saffron, Lemon & Picada
House (Chicken & Chorizo)
Mixta (Chicken, Chorizo & Seafood)
Vegetarian Mixta (Seafood & Veggies)
Vegetarian
tacos
Grilled Corn Tortillas Topped with Lettuce, Onion/Cilantro, Cotija Cheese, Salsas
Pork Carnitas
Beef Barbacoa
Beef Lengua
Pineapple & Bacon
Chicken Tinga
Mushroom & Corn
Grilled Rockfish
Grilled Salmon
side dishes
MEXICAN
Beans & Rice
Chilaquiles
Mexican Tortilla Casserole
Street-style Corn
Cilantro Pesto Grilled Vegetables
Jalapeño Cornbread
SPANISH
Grilled Green Beans
Summer Succotash
Vegetable Salad w/ Beans & Corn
Marinated Carrots
Brussels, Bacon, Blue Cheese
Patatas Bravas w/ Tomato Sauce & Aioli
platters
Each Platter Serves 20-25 People
Spanish Meats & Cheese
Grilled Shrimp & Picada with Bread
Guava Glazed Pork Ribs
Skirt Steak & Chile Rajas
Baked Sheep’s Cheese, Fruit & Crackers
Spanish Chicken w/Chorizo & Olives
meats
Roasted Salmon with Corn Succotash
Pork Carnitas
Grilled Top Sirloin with Caramelized Onions & Peppers
Brined Pork Loin, Apricot-sage-shallot Jus, Pistachios
Barbacoa Prime Rib & Jus
extras
Corn Tortillas
Grilled Bread
Sample Menus
one
STARTERS
Stuffed Dates
Empanadas
$20 PER PERSON
SIDES
Mixed Green Salad
Grilled Green Beans
MAIN
House or Veggie Paella
two
STARTERS
Chips, Salsa & Guac
Beans & Rice
Paella Croquettes
$25 PER PERSON
SIDES
Green Chile Caesar
Street-style Corn
Jibaritos
MAIN
Tacos
three
STARTERS
Queso Fundido
Savory Churros
Albondigas
SIDES
MAIN
Mixed Green Salad Brined Pork Loin
Brussels
Cilantro Pesto Grilled Veggies
$30 PER PERSON
Cocktails
margaritas
All Margaritas Made With Tequila Blanco,
House-made Fresh Citrus Margarita Mix
Barrio Margarita
Jalapeno Cilantro
Strawberry-Chipotle
Prickly Pear
Passionfruit
Hibiscus
Tamarind
Guava
signature cocktails
Choose From Our Favorites, Or Allow Us To
Create A Custom Cocktail For Your Event
TAMARIND WHISKEY SOUR
Bourbon, House Tamarind, Lemon
FRANK’S BULLEIT
Bulleit Bourbon, Grand Marnier,
Luxardo, Fernet, Orange Bitter
POBLANO MULE
Poblano-infused Vodka,
House Ginger Ale, Limes
QUEEN OF HEARTS
Vodka, Passionfruit, Soda
CHE GUAVARA
Vodka, Guava, Lemon, Soda
RUBY ROSE
Gin, Rosemary, Grapefruit, Lime
DRUNK AT THE DAY SPA
Gin, Cucumber, Mint, Lime, Cava
WHAT’S UP DOC?
Gin, Carrot Juice, Chamomile Syrup,
Elderflower Liqueur
CRANFATHER TIME
Silver Tequila, House-made
Cranberry Shrub, Cider, Orange
Agave, Thyme Tincture
BRAZILIAN MOJITO
Cachaça, Cucumber, Mint Simple
Syrup, Soda
JUAN DALY
Pisco, House Lemonade,
Yerba Mate
PINK MININO
Campari, Vodka, Grapefruit, Lime, Soda
catering notes
CATERING SERVICE INCLUDES
• Use of serving platters and serving utensils
• Set up, refill, and clean up of buffet
• Providing cocktail hour appetizers via buffet and/or passed service
• Clearing and repacking of all rented flatware, silverware, and glassware
• Boxing leftovers
• Disposable plates for food served from food truck (if applicable)
• Water refilling
ADD ON SERVICES (MUST BE AGREED PRIOR TO EVENT)
• Bartending (our signature cocktails and bar, or your own alcohol)
• Set up of tables, chairs, and bar
• Champagne toast (pour and pass)
• Dessert table set up
• Cake/pie cutting and serving
• Emptying of trash cans
Please inquire prior to your event. If you would like additional services not
listed above, simply inquire.
catering tips
FOOD TRUCK: The food truck requires a 20 amp power source, and a large
entry and exit point; the food truck is 26’ long and 12’ wide.
EVENT START/END TIMES: Is your event in the middle of the day? In the
summer? Is there access to shade? Does it start late? If so, what are your
plans for lighting when it gets dark? We as caterers need access to light
if we are breaking down after the event. Light will also ensure your party
doesn’t end too early, your guests should be able to see the cake and
dance floor!
PLATE SIZE: We suggest renting a 9” plate with 7-8” of space for food,
no larger. Larger plates pose a problem with portions and result in a lot
of waste.
DINNER ANNOUNCEMENT & THE FOOD TRUCK: Staggering guests is recommended
for a buffet. This should be organized beforehand and announced by the
MC prior to serving food. This will give your guests the best experience by
reducing their time in line.
In addition to transporting and cooking the food for your event, guests may
also be served directly from the truck. We recommend this as a ‘late night
snack’ option towards the end of the night. Tacos are popular, and other
items are available. Another option is to offer one set item from the truck,
which guests can quickly grab to prevent a line forming. Staggering guests is
recommended.
SETUP & CLEAN UP: If you are working with a wedding planner and rental
company, please share the set up details with us (outside of our food and
service responsibilities). Our team can scrape and stack plates into crates and
set them out for next day pick up. Please communicate the pick up location
prior to the event.
END OF NIGHT CONSIDERATIONS: Typically after food service has ended, the
party is still going. A clear entry and exit point for the truck, free of guests,
should be considered.
Regarding the bar and the service of the bar after catering hours, we can
provide a bartender (please inquire prior to the event). Some parties are
comfortable with an unattended late night bar, this is up to you and the event
venue. We encourage plenty of light surrounding the bar for the safety of your
guests.
DEPOSITS, GRATUITY & BILLING: A $300 deposit is required to hold your date.
Two months in advance, the menus must be determined and a contract will
be drawn. A 50% deposit will be required at that time. Labor charges are
$25 per staff member per hour. A service charge of 20% of total food costs
will be added to your final invoice, which will be emailed to you following the
event. The invoice will be itemized by food costs, labor costs, and bar costs (if
applicable). Previous deposits will be listed and subtracted from the total.
We look forward to catering your event!
THE BARRIO TEAM
barriobend@gmail.com
www.barriobend.com
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