In a college town like Boston, the competition for a good burrito can be pretty stiff. There’s one Mexican food restaurant, though, that has stood head-and-shoulders above the (very competitive) scene for the past 17 years. We got in touch with Lucia Pereyra, Catering Director at El Pelon Taqueria, to discuss how their catering business started, as well as their participation in Boston’s fresh revolution.
Q: How did you (and/or your restaurant) first get started with catering?
A: Even though the restaurant has been around for over 17 years now, we realized there was a potential and great need for Mexican food as far as catering goes. So a little over three years ago, we decided to give it a shot and start building it from scratch.
Q: What makes food and the restaurant industry in Boston unique?
A: Boston is a very interesting scenario since the population is so diverse. Having people from all over the world gives us a chance to try pretty much any cuisine we want.
Q: What’s your favorite dish at your restaurant?
A: Caramelos tacos (melted cheese and steak topped with salsa fresca, guacamole, and house-made hot sauce).
Q: What do you predict for the future of Boston’s restaurant industry?
A: Good things coming our way. There’s a revolution in the industry and everybody is trying to get fresher, better, more original. So in the end, the more competition and good innovative ideas, the better results we get.
Q: What makes your food unique?
A: Our food is all made from scratch. Everyday we make a fresh batch of chips, hot sauce, guac, salsa. We can certainly say that there is consistency on both recipes and execution.
Hear how other Boston caterers have grown their catering business at our ezChats Boston event.