Following her professional training in hospitality and gastronomy in ‘Colegio Nacional de Educación Profesional Técnica’, Atzimba moved to the US, leaving a behind a successful pastery and catering business. In the US, she enjoyed an even more illustrious career helping to promote Mexican food and culture through her extensive catering work for the likes of the Consulate of Mexico, Casa de Mexico, and Casa Michoacan to name a few.
Atzimba’s skills are in spreading the Mexican traditional and prehispanic cuisine offering a wide variety of dishes, and in her extensive knowledge of different Mexican and International food and passion for what she does!
Add flare to your next event by including gourmet authentic Mexican cuisine.
– Tamales with Chicken and Mole Michoacano.
– Veggie Tamales with Povlano Peppers,onion and Chihuahua Cheese.
– Strawberry and Guava Sweet Tamales.
– Hot Chocolate Abuelita.
– Fresh Cut Fruit with Yogurt and Granola.
-Eggs, potatoes, onion.
– HOME MADE FRENCH TOAST.
– Pork Sausage.
– Fruit berries Coctel with Greek Yogurt and honey sauce.
-CHILAQUILES. With Red Sauce, Pork Chorizo, Chihuahua Cheese, Onion. Served With Sour cream.
– Scrambled Eggs.
– Hard Boiled Eggs.
– Strawberries and Cream.
*NOTE: Choose option a,b or c
– Toast and Bagels with Cream Cheese, Strawberry Preserves.
– Fruit salad with Greek Yogurt.
– Cereal, Gluten Free Cereal, With 2% milk, soy milk, oat milk and lactose free milk.
– Chef Cookies, Blueberry Muffins.
-Greens, Cranberries, Cucumber, Toasted Almonds, Sweet Italian Dressing, Ranch Dressing.
-PARMESAN CHICKEN.
– ALFREDO PASTA.
– Desert:TIRAMISU.
All Lunches are served with Coffee regular, Decaf, Hot tea, Lemonade, Ice Tea, Water.
-Green apples marinated in agave nectar and lime juice.
-Yellow raisins.
-Corn crispy shells, Flour and corn tortillas
-BEEF PICADILLO with onion, tomatoes and carrots.
– CHICKEN CRISPY TACOS served with lettuce, Mexican Cotija cheese and sour cream.
– Mexican Rice and Refried beans.
– Avocado Sauce and Chips.
– Dessert:Churros and Vanilla Ice Cream.
– CESAR SALAD with Bread and butter.
– CHILES RELLENOS. Stuffed Poblano Peppers with Chihuahua and Fresco Cheese. Served with Mexican Rice.
– Mexican cheese cake with guava
-Pinto Beans Soup With tortilla strips, sour cream and fresco cheese.
– CORUNDAS MICHOACANAS. ( Tamales) Served with PORK IN RED SAUCE. Served with cheese and sour cream.
– BAKE CILANTRO POTATOES.
– Dessert: CUADRITOS DE COCO. Coconut squares with strawberry preserves.
-SALAD BAR with Ranch, Italian and balsamic dressing.
– CHICAGO HOT DOGS with condiments.
– HOME MADE HAMBURGERS with American Cheese, onion, tomatoes, mustard, ketchup
– SWEET POTATO CHIPS
– CHOCOLATE CAKE
*All Salads served with Bread and Butter.
-GREENS ORGANIC SALAD With Pears, Cucumbers, Flower hibiscus dressing.
– GREEN MOLE WITH CHICKEN BREAST, with Refried Beans, Corn Tortillas.
– CALABACITAS A LA MEXICANA with onion, red tomatoes, jalapeño peppers, oregano, garlic, served with Sour Cream.
– Dessert: Mexican Three Milk Cake (TRES LECHES) with PEACH.
-GREEK SALAD with Feta Cheese, cucumber, red onion, olives.
– GREEK CHICKEN with POTATOES. In Oregano, lime, garlic sauce.
– Broccoli and Carrots with herbs and olive oil.
– Desert: Blueberry Cheese cake.
.- CHICKEN TINGA TOSTADAS. With Cabbage, onion, chipotle sauce
– BEEF BIRRIA ( Jalisco Style) With Dry chiles, wine vinegar, onion, garlic, baby leaves served with Tortillas
– FRIJOLES CHARROS with Ham, chorizo, bacon, onion, tomato, jalapeños. Served with Chips.
– Dessert: COCONUT FLAN.
– AGUA DE JAMAICA: Fresh hibiscus flower water
-SALMON AL PASTOR with Green Pico de Gallo, Guacamole and Pineapple Pure
-Wild Rice. NOTE. Add $2.00 per Person.
-MEXICAN CATUS SALAD with tomatoes, onion, jalapeño peppers, fresco cheese, olivo oil. cilantro
-Desert: ORANGE POLVORONES
– ROMAINE SALAD with Tomatoes, Bacon, Fresco Cheese. Cesar and Ranch Dressing
– SMOKED BARBECUE PORK RIBS.
– GRILL CHICKEN BREAST.
– MACARRONI AND CHEESE.
– Dessert: APPLE PAY WITH VANILLA ICE CREAM. – Coffee Regular and Decaf, Hot Tea, Lemonade, Fruit Punch, Ice Tea, Water.
-STRAWBERRY SALAD with almonds, red onions, citrus vinaigrette
-SHORT RIBS WITH SWEET MOLE SAUCE (Add $2.00 per person)
– GARLIC MASHED POTATOES.
– Dessert: PIÑA COLADA CAKE.
– CESAR SALAD BAR
– BEEF AND CHEESE LASAGNA
– PLAIN PASTA WITH GARLIC AND OLIVO OIL
– MARINARA SAUCE
– TIRAMISU
– Coffee Regular, Decaf, Hot Tea, Lemonade, Ice Tea, Peach Ice Tea
NB: *All Dinners served with Coffee, Regular, Decaf, hot tea, lemonade, Peach Ice tea, Regular Ice Tea.
*All Salads served with Bread and Butter
With over 25 years of experience in culinary arts industry, Atzimba has had the pleasure of working with several chefs highly recognized in the field. Prior to starting her own company, she collaborated with numerous culinary artists including Club de Industriales Executive Chef Isabella Dorantes, UNAM Chef Victor Hugo Aguilar Morales and Chef Pablo Salas from Amaranta Restaurant, among others. .
With her philanthropic spirit, Atzimba seeks and accepts every opportunity to serve others through her work working with many organizations (American Heart Association, Latinos Unidos por Salud, American Liver Foundation) in Chicago and beyond.
Options Include:
Chef Atzimba and her team are prepared to handle orders and events of any scale. Whether it’s a child’s birthday cake or a bride’s wedding cake and full wedding planning, Atzimba takes pride in providing a service that is customized to your needs, meticulously presented, and will help make your event leave a lasting impression.
She and her team have catered every kind of event from consular soirées to high school fairs and everything in between, not only providing the food but also a well-dressed team of professional and experienced servers.
