Los Angeles, CA · ZIP 90021

Paulina's Catering

Wedding Caterer

+1 213-765-0054

Call kitchen Open site View on map

Standalone profile

The Menuevents on the kitchen's roster

I. Corporate events listing context
II. Wedding catering listing context
III. Cuisine-specific menus on their site
IV. Staffed events not verified
V. Drop-off catering not verified
VI. Menu planning not verified

Standing Servicepractice overview

Paulina's Catering operates at 1000 E 18th St in Los Angeles and presents a Mexican buffet offering for catered events. The business is also identified as a wedding caterer, with corporate events and wedding catering noted among its service categories. Customers can contact the business to discuss menus, event requirements, scheduling, and current arrangements.

Paulina's Catering is based at 1000 E 18th St in Los Angeles, California, and presents itself as a Mexican buffet catering business.

Its website identifies Mexican Buffet as the primary offering and includes menu, customer, about, and contact sections for people planning food service.

The business is also identified as a wedding caterer, with corporate events and wedding catering included among its documented service categories.

Cuisine-specific catering is therefore relevant for customers seeking a Mexican-style buffet for an event.

The listed address is 1000 E 18th St, Los Angeles, CA 90021.

The business can be contacted through its website or by the phone number shown in its listing, +1 213-765-0054.

Customers arranging a wedding, corporate gathering, or other catered occasion can contact Paulina's Catering to confirm the current Mexican buffet menu, event availability, guest-count arrangements, pricing, and scheduling details for the specific request.

Mise en Placebooking facts

Phone+1 213-765-0054
Sitepaulinasfoodcatering.com
Kitchen base1000 E 18th St, Los Angeles, CA 90021, United States
SpecialtyWedding Caterer

Regional Planningdetails to verify for this event

Local requirements and venue rules can vary in Los Angeles, CA. 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?
Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
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.