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Bring The Chef - Mexican Menu


Chef on Premises, Customized Five - Course dinner 

Creative Dinner Table with your Theme 

Linens; China, Glass, and Flatware

Flower - Centerpieces for the table

Coffee & tea station

Staff for food set up and passing items


Type of Experience / Catering
Theme or Type of Event
Theme or Type of Event
Allergies - Restrictions
Mexican Menu
Appetizers - choose two
Salads / Soup : choose one
Main Dish - choose one per person but no more than 3 options
Desserts: choose one per person

Besides the main dishes, it will be small orders for the table with Refried Black Beans, Refried Pinto Beans, Rice, Chips and Salsa, Tortillas, Guacamole, and Pico De Gallo. Drinks provided:  Jarritos Mexican Soda Tamarindo, Mandarin, Lime, Mango, Pineapple

Coffee will be served after dinner 

Thanks for submitting!

Chef Isaac Rivera

I am no stranger to the world of professional cooking. I have worked in the restaurant industry for over 20 years, doing every job from the dishwasher and prep cook to line cook, barback, bartender, head chef, and eventually owner of Mi Pueblo Restaurant.

For me, cooking was an integral part of my childhood in Mexico — I remember watching my mother cook when I was five.

There was no culinary school then. Everything was passed down, and I learned everything by watching.

I started working in the kitchen as a helper almost 20 years ago. My love for cooking was growing by leaps and bounds. I earned the title of Chef through hard work and experience. My path began one day when I took over all the food orders at an Italian restaurant where I worked for almost a decade. Since that day, I have never stopped cooking. 

I came to Massachusetts in 2010, and since then,  I have worked as A sous chef for an Italian restaurant in Hyannis - Cape Cod, and as a personal chef. I prepare meals for busy families, small home parties, corporate lunches, and special events, such as birthdays or anniversaries.

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