Maria Bonita Catering
Wedding Caterer
+1 347-399-7236
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Maria Bonita Catering serves clients from Woodside, Queens, with full-service international catering specializing in Mexican cuisine. Its offerings include corporate events, workplace dining, weddings, personal milestones, personal chef service, professional chefs, bartenders, servers, and cleaning staff. Chef María Iglesias brings Puebla-inspired flavors and ingredients from Mexico to events in New York.
Based at 53-21 Roosevelt Ave in Woodside, Queens, Maria Bonita Catering provides personal chef services and full-service international catering specializing in Mexican cuisine for special occasions and events.
Corporate offerings include daily office catering, café management, workplace dining, farm-fresh breakfasts, locally sourced lunches, dinner selections, and themed happy hours.
Menus shift with the seasons and can be planned around the needs of a workplace or business gathering.
The company also handles weddings and personal milestones, including anniversaries, memorial anniversaries, proms, and school graduations.
Full-service events can include professional chefs, skilled bartenders and mixologists, attentive servers, and discreet cleaning staff.
Personal chef María Iglesias is described as bringing the flavors of Puebla to New York, using ingredients such as oregano, epazote, avocado leaf, Mexican bay, and artisanal rock salt sourced directly from Mexico.
Maria Bonita Catering can be contacted at +1 347-399-7236 or through its website for menus and event planning.
Mise en Placebooking facts
- Phone+1 347-399-7236
- Sitemariabonitacatering.com
- Kitchen base53-21 Roosevelt Ave, Woodside, NY 11377, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Queens, NY. 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.