Latin Flavors
Chef Anna spent eight years training in Los Angeles alongside some of the most renowned chefs in the Latin culinary community, mastering the bold, vibrant flavors that define Latin cuisine. This is not your average taco bar—this is a culinary experience that honors tradition while embracing creativity.
From the sizzling PNW Seafood Paella Station to the indulgent Lamb Barbacoa Mac Cups, each dish is crafted with fresh, high-quality ingredients and a passion for authentic Latin flavors. Whether you're savoring Jalapeño Cornbread Mini Muffins with Sequim Valley Honey or diving into the rich layers of Chef Anna’s Latin Lasagna, every bite is designed to transport you on a flavorful journey.
With a menu full of unexpected delights and time-honored classics, Chef Anna’s Latin-inspired creations bring the heat, the heart, and the celebration to every meal.
All of our Menus can be tailored to suit Gluten Free, Organic or Vegetarian appetites. Below are just a few samples of the possibilities. Chef Anna is always more than happy to mix, match and adjust to suit everyone’s taste and budget.
GF: Gluten Free DF: Dairy Free VE: Vegan V: Vegetarian
Crescent Moon Catering is happy to provide these options, however we are NOT a strictly GF facility or a Nut Free Facility
Appetizers
■ Pan Roasted Quesadilla Bites with Chorizo, Cheese Blend and Creamy Frijoles with Salsa on the Side
■ Baked Brie in Phyllo with Fresh made Mango Jalapeño Filling (V)
■ Tajin (a chili-lime and salt seasoning) Seasoned Seasonal Melon Slices (GF, VE)
Entree
■ Mixed Seasonal Greens with Cucumber, Radish and Jicama with a Agave-Citrus Vinaigrette (VE, GF)
■ Traditional Red Rice (GF, VE)
■ Seasoned Black Beans with Fire Roasted MILD Chilies (GF, VE)
Build Your Own Street Taco:
(Alternate Meat and/or Vegetable Fillings for Tacos as well as Toppings for Taco Bar are available, Just Ask!)
■ Slow Braised Pork Carnitas, Chopped Cilantro-Onion Blend (VE, GF) , Fresh Made Pico De Gallo (VE, GF), Corn (VE, GF) and Flour Tortillas (VE), Shredded Mexican 4 Cheese Blend (V, GF), Sour Cream (V, GF)
*Penny’s Corn Tortilla Chips (VE, GF) and Scratch Made Guacamole (V, GF)
Beverage
■ Cinnamon Horchata (GF, VE)
■ Pan Roasted Quesadilla Bites with Chorizo, Cheese Blend and Creamy Frijoles with Salsa on the Side
■ Baked Brie in Phyllo with Fresh made Mango Jalapeño Filling (V)
■ Tajin (a chili-lime and salt seasoning) Seasoned Seasonal Melon Slices (GF, VE)
Entree
■ Mixed Seasonal Greens with Cucumber, Radish and Jicama with a Agave-Citrus Vinaigrette (VE, GF)
■ Traditional Red Rice (GF, VE)
■ Seasoned Black Beans with Fire Roasted MILD Chilies (GF, VE)
Build Your Own Street Taco:
(Alternate Meat and/or Vegetable Fillings for Tacos as well as Toppings for Taco Bar are available, Just Ask!)
■ Slow Braised Pork Carnitas, Chopped Cilantro-Onion Blend (VE, GF) , Fresh Made Pico De Gallo (VE, GF), Corn (VE, GF) and Flour Tortillas (VE), Shredded Mexican 4 Cheese Blend (V, GF), Sour Cream (V, GF)
*Penny’s Corn Tortilla Chips (VE, GF) and Scratch Made Guacamole (V, GF)
Beverage
■ Cinnamon Horchata (GF, VE)
South of the Border
Appetizers
■ Chicken Tamale “Pie” Cups
■ Tajin Seasoned Seasonal Fruit Cups (VE, GF)
■ Chef Anna’s Lamb Barbacoa Mac Cup: Chef Anna’s Slow Braised Oregon Lamb Barbacoa topping a Chipotle Infused Mac and Cheese…DELICIOUS!
Entree
■ Seasonal Mixed Greens with Roasted Tomatillos, Sliced Red Onion, Tomatoes and Cotija Cheese with an Avocado Dressing (V, GF)
■ Cilantro-Lime Infused Rice (VE, GF)
■ Chef Anna’s “Gaucho Pie” Tomatillo Braised White Mountain Pork topped with a Creamy Roasted Poblano Mashed Potato (GF)
■ Oven Roasted Chili Relleno with Avocado Crema on the side (V, GF)
■ Warm Corn Tortillas (Can be GF)
Beverage
■ Orange Infused Water (GF, VE)
■ Chicken Tamale “Pie” Cups
■ Tajin Seasoned Seasonal Fruit Cups (VE, GF)
■ Chef Anna’s Lamb Barbacoa Mac Cup: Chef Anna’s Slow Braised Oregon Lamb Barbacoa topping a Chipotle Infused Mac and Cheese…DELICIOUS!
Entree
■ Seasonal Mixed Greens with Roasted Tomatillos, Sliced Red Onion, Tomatoes and Cotija Cheese with an Avocado Dressing (V, GF)
■ Cilantro-Lime Infused Rice (VE, GF)
■ Chef Anna’s “Gaucho Pie” Tomatillo Braised White Mountain Pork topped with a Creamy Roasted Poblano Mashed Potato (GF)
■ Oven Roasted Chili Relleno with Avocado Crema on the side (V, GF)
■ Warm Corn Tortillas (Can be GF)
Beverage
■ Orange Infused Water (GF, VE)
Comida Comfortable
Appetizers
■ Wild Caught PNW Salmon Salpicon Style Tacos served with Corn Tortillas, Shredded Cabbage, Bacon-Tomato Guacamole and Lime Baja Topping (Guests build their own Taco) (GF)
■ The Salsa Bar: Seasonal Fruit Salsa (VE, GF) Fresh Made Pico De Gallo Salsa (VE, GF) and Roasted Tomatillo Salsa (VE, GF) served with Penny’s Corn Tortilla Chips (VE, GF)
Entree
■ Seasonal Mixed Greens with Marinated Cucumbers, Grape Tomatoes, Roasted Corn, Diced White Onion with a Cilantro Herb Vinaigrette and Crispy Corn Tortilla Strips (V, GF)
■ PAELLA STATION: A PNW Seafood Paella is made fresh on site. Seasonal, Sustainable Seafood is cooked in the traditional Paella Pans as your guests watch…something your guests will speak about for years to come. Additional On Site Chef Charge will be applied (Chicken or Vegetable Versions are available) (GF)
■ Yucatan Seasoned Hickory Smoked Washington Grown Chicken Legs in Roasted Chile Sauce (GF)
■ Jalapeño Cornbread Mini Muffins with Sequim Valley Honey (V)
Beverage
■ Agave Sweetened Orange Pekoe Tea
■ Wild Caught PNW Salmon Salpicon Style Tacos served with Corn Tortillas, Shredded Cabbage, Bacon-Tomato Guacamole and Lime Baja Topping (Guests build their own Taco) (GF)
■ The Salsa Bar: Seasonal Fruit Salsa (VE, GF) Fresh Made Pico De Gallo Salsa (VE, GF) and Roasted Tomatillo Salsa (VE, GF) served with Penny’s Corn Tortilla Chips (VE, GF)
Entree
■ Seasonal Mixed Greens with Marinated Cucumbers, Grape Tomatoes, Roasted Corn, Diced White Onion with a Cilantro Herb Vinaigrette and Crispy Corn Tortilla Strips (V, GF)
■ PAELLA STATION: A PNW Seafood Paella is made fresh on site. Seasonal, Sustainable Seafood is cooked in the traditional Paella Pans as your guests watch…something your guests will speak about for years to come. Additional On Site Chef Charge will be applied (Chicken or Vegetable Versions are available) (GF)
■ Yucatan Seasoned Hickory Smoked Washington Grown Chicken Legs in Roasted Chile Sauce (GF)
■ Jalapeño Cornbread Mini Muffins with Sequim Valley Honey (V)
Beverage
■ Agave Sweetened Orange Pekoe Tea
Latin Flavors PNW Style
Appetizers
■ Hot Artichoke and Poblano Cheese Dip with Penny’s Corn Tortilla Chips (V)
■ Poblano and Aji Amarillo Twice Baked Potato Cups (V, GF)
■ Grilled Chorizo Sausage Bites with Chunky Guasacaca (Venezualan Guacamole) (GF)
Entree
■ Asado Ceasar Ensalada: Fresh Romaine tossed with Shredded Manchego, Fresh Croutons and our TRUE Caesar Dressing
■ Roasted 4 Potato Salad with a Creamy Avocado-Poblano Dressing (V, GF)
■ Chilled Marinated Sliced Grilled Oregon Flank Steak with Aleppo Aioli (GF)
■ Wild Caught PNW Salmon Cakes with Chimichurri Topping (GF)
■ Sliced Rustic Loaf with Chili Infused Compound Butter(V)
Beverage
■ Strawberry Agua Fresca (VE, GF)
■ Hot Artichoke and Poblano Cheese Dip with Penny’s Corn Tortilla Chips (V)
■ Poblano and Aji Amarillo Twice Baked Potato Cups (V, GF)
■ Grilled Chorizo Sausage Bites with Chunky Guasacaca (Venezualan Guacamole) (GF)
Entree
■ Asado Ceasar Ensalada: Fresh Romaine tossed with Shredded Manchego, Fresh Croutons and our TRUE Caesar Dressing
■ Roasted 4 Potato Salad with a Creamy Avocado-Poblano Dressing (V, GF)
■ Chilled Marinated Sliced Grilled Oregon Flank Steak with Aleppo Aioli (GF)
■ Wild Caught PNW Salmon Cakes with Chimichurri Topping (GF)
■ Sliced Rustic Loaf with Chili Infused Compound Butter(V)
Beverage
■ Strawberry Agua Fresca (VE, GF)
The South American Asado Excursion
Appetizers
■ Bomba Rice Cups with Chorizo and Green Chilis (GF)
■ The PNW Jalapeño Popper: A Jalapeño filled with Creamy Wild Caught PNW Smoked Salmon and Wrapped in Jalapeño Bacon (GF)
Entree
■ Seasonal Mixed Greens with Roasted Tomatillos, Corn, Crumbled Cotija Cheese, White Onions with Corn Tortilla Strips and a Poblano Ranch Dressing (V, GF)
■ Chipotle and Maple Oven Roasted Sweet Potatoes (V, GF)
■ Creamy Shrimp and Rajas Diablo (GF)
■ Chef Anna’s Latin Lasagna: Layers of #ChefAnnaDeliciousness featuring Ground Beef in a Mole Sauce with a Mozzarella/Chihuahua Cheese Blend, Ricotta Cheese with Corn Tortillas and topped with Crumbled Cotija. A unique and delicious experience. (GF)
Beverage
■ Watermelon Agua Fresca (GF, VE)
■ Bomba Rice Cups with Chorizo and Green Chilis (GF)
■ The PNW Jalapeño Popper: A Jalapeño filled with Creamy Wild Caught PNW Smoked Salmon and Wrapped in Jalapeño Bacon (GF)
Entree
■ Seasonal Mixed Greens with Roasted Tomatillos, Corn, Crumbled Cotija Cheese, White Onions with Corn Tortilla Strips and a Poblano Ranch Dressing (V, GF)
■ Chipotle and Maple Oven Roasted Sweet Potatoes (V, GF)
■ Creamy Shrimp and Rajas Diablo (GF)
■ Chef Anna’s Latin Lasagna: Layers of #ChefAnnaDeliciousness featuring Ground Beef in a Mole Sauce with a Mozzarella/Chihuahua Cheese Blend, Ricotta Cheese with Corn Tortillas and topped with Crumbled Cotija. A unique and delicious experience. (GF)
Beverage
■ Watermelon Agua Fresca (GF, VE)
Una Gran Comida!
Appetizers
■ Spanish Flatbread Canape with House Made Romesco Spread, An Artichoke and Caper Tapenade topped with Cotija Cheese (V)
■ Tapas Charceuterie: Manchego Cheese Slices with Jamon Slices, Roasted Garlic Heads, Parsley and Garlic Chickpeas, Roasted Grape Tomatoes and Slices of Rustic Bread (Can be VE-GF depending on selections)
Entree
■ Mixed Seasonal Greens with Cucumber, Shredded Carrot, Tomato and Red Onion with a Red Wine-Garlic Vinaigrette (VE, GF)
■ Chilled Green Beans Valenciana (VE, GF)
■ Risotto Station: Chorizo and Roasted Corn Risotto (Risotto is made fresh on site as Guests move through the Buffet Line…Extra Chef on Site Fee applies) (GF)
■ Fresh Baked Rustic Rosemary Loaf with Olive Oil to dip in (VE)
Beverage
■ Hibiscus Lemonade (VE, GF)
■ Spanish Flatbread Canape with House Made Romesco Spread, An Artichoke and Caper Tapenade topped with Cotija Cheese (V)
■ Tapas Charceuterie: Manchego Cheese Slices with Jamon Slices, Roasted Garlic Heads, Parsley and Garlic Chickpeas, Roasted Grape Tomatoes and Slices of Rustic Bread (Can be VE-GF depending on selections)
Entree
■ Mixed Seasonal Greens with Cucumber, Shredded Carrot, Tomato and Red Onion with a Red Wine-Garlic Vinaigrette (VE, GF)
■ Chilled Green Beans Valenciana (VE, GF)
■ Risotto Station: Chorizo and Roasted Corn Risotto (Risotto is made fresh on site as Guests move through the Buffet Line…Extra Chef on Site Fee applies) (GF)
■ Fresh Baked Rustic Rosemary Loaf with Olive Oil to dip in (VE)
Beverage
■ Hibiscus Lemonade (VE, GF)
The Spanish Pacific NW Table
■White Mountain Pork Picadillo Tacos with Pickled Carrots, Jalapeños and Cilantro
*Chili Rubbed Oregon Grass Fed Beef Brisket Tacos with Jalapeño-Pineapple Salsa
*Ancho Chili Rubbed Slow Cooked White Mountain Pork Belly Tacos with a Roasted Pineapple and Avocado Salsa
*Washington Grown Pulled Chicken Verde with Crumbled Queso Fresco and Pickled Red Onions
*Vegetarian Seasonal Vegetable Tacos with Crumbled Cotija Cheese and Fresh Made Pico De Gallo
*Creamy Rajas Poblanos Taco with a Salsa Verde
*Blackened Wild Caught PNW Salmon Tacos with a Spicy Cabbage Slaw
*Slow Cooked White Mountain Pork Carnitas with Fresh Made Pico De Gallo (Chef Anna’s Award Winning Secret Recipe!)
*Seasonal Sustainable Fish Tacos with a Mexican Chimichurri
*Garlic PNW Shrimp Tacos with Tangy Slaw and Fresh Made Guacamole
*Chorizo, Potato and Wild Mushroom Tacos with Roasted Tomatillo Salsa
*Chipotle Seasoned Vegetarian Zucchini and Wild Mushroom Tacos with Crumbled Queso Fresco (V)
*Chili Rubbed Oregon Grass Fed Beef Brisket Tacos with Jalapeño-Pineapple Salsa
*Ancho Chili Rubbed Slow Cooked White Mountain Pork Belly Tacos with a Roasted Pineapple and Avocado Salsa
*Washington Grown Pulled Chicken Verde with Crumbled Queso Fresco and Pickled Red Onions
*Vegetarian Seasonal Vegetable Tacos with Crumbled Cotija Cheese and Fresh Made Pico De Gallo
*Creamy Rajas Poblanos Taco with a Salsa Verde
*Blackened Wild Caught PNW Salmon Tacos with a Spicy Cabbage Slaw
*Slow Cooked White Mountain Pork Carnitas with Fresh Made Pico De Gallo (Chef Anna’s Award Winning Secret Recipe!)
*Seasonal Sustainable Fish Tacos with a Mexican Chimichurri
*Garlic PNW Shrimp Tacos with Tangy Slaw and Fresh Made Guacamole
*Chorizo, Potato and Wild Mushroom Tacos with Roasted Tomatillo Salsa
*Chipotle Seasoned Vegetarian Zucchini and Wild Mushroom Tacos with Crumbled Queso Fresco (V)
Tacos Tacos Tacos
Add a Taco to any menu as an Appetizer Street Taco or as an Entree or add to a Taco Bar (prices vary for each type of Taco)
We'd love to hear from you! Whether you have questions about our services, want to discuss your event plans, or need assistance in crafting the perfect menu, our team is here to help. Reach out today, and let’s make your next occasion truly unforgettable!
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