Fiesta Catering Office – Fiesta Mexican Restaurants
Wedding Caterer
+1 515-207-2577
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Fiesta Catering Office – Fiesta Mexican Restaurants offers Mexican catering for office lunches, meetings, weddings, large events, and casual gatherings in the Des Moines area. Options include pickup, delivery, self-service or attended buffets, taco and fajita bars, queso fountain add-ons, and margarita gallons. The office is located at 1116 Grand Ave in West Des Moines.
Fiesta Catering Office – Fiesta Mexican Restaurants provides Mexican catering for office lunches, meetings, casual gatherings, weddings, and large events.
Customers can choose pickup packages or delivery, while larger occasions can be arranged with self-service buffets or attended buffets.
Self-service buffet staff replenish dishes, maintain cleanliness, and assist guests as needed; attended buffet staff help guests with plating for a more personalized setup.
The catering page notes a 15-person minimum for quick catering and says delivery fees apply.
Menu options include taco bars, fajita bars, veggie and shrimp fajitas, taco salad bars, choripollo, carnitas, burrito bowls, and nacho bars, with choices such as steak, chicken, carnitas, al pastor, ground beef, vegetables, or shrimp depending on the package.
A queso fountain with chips and salsa is available as an add-on or standalone option, and gallon margarita choices are also offered.
The catering office is at 1116 Grand Ave, West Des Moines, IA 50265, United States, with phone and online quote options available.
Mise en Placebooking facts
- Phone+1 515-207-2577
- Sitefiestaiowa.com
- Kitchen base1116 Grand Ave, West Des Moines, IA 50265, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Des Moines, IA. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.