How to Prepare a Mexican Menu for 20 People

Cooking for 20 people can seem daunting, but Mexican food is perfect for big groups: many dishes are made in quantity, served buffet style and let everyone help themselves to taste. The key is planning. We've cooked for groups this size many times and we'll share exactly how to do it without losing your head.

The Recommended Menu

For 20 people, the ideal is a buffet-style menu with these sections:

Appetizer / Nibbles

• Guacamole with tortilla chips: 8-10 large avocados (about 1.5kg of flesh)
• Pico de gallo: 6-8 tomatoes, 2 onions, plenty of cilantro

Main Course: Taquiza or Buffet

• Protein 1 - Carnitas: 3kg of pork shoulder (yields about 2kg shredded)
• Protein 2 - Chipotle chicken: 2.5kg of breast (a lighter option)
• Vegetarian option - Mushrooms with rajas: 1kg of mushrooms + 6 peppers
• Tortillas: 80-100 tortillas (4-5 per person). Buy corn and flour for variety.

Sides

• Mexican red rice: 1.5kg of raw rice (serves 20+ portions)
• Refried beans: 1kg of dried beans (or 4-5 large cans)

Salsas and Toppings

• Red salsa: 1 litre
• Green salsa: 1 litre
• Chopped onion: 4 white onions
• Cilantro: 4 large bunches
• Limes: 20 (one per person minimum)
• Sour cream: 500ml
• Fresh cheese: 400g (or a mild fresh cheese)

Drinks

• Horchata: 5 litres (recipe: soaked rice, cinnamon, sugar, milk)
• Hibiscus water: 5 litres (100g of hibiscus flowers, sugar to taste)
• Beer: 30-40 beers (1.5-2 per person who drinks)

Dessert

• Churros: a double batch of the basic recipe (1kg of flour)
• Or flan napolitano: 2-3 large flans

Detailed Shopping List and Budget

We've worked out prices based on US grocery stores at 2026 prices:

Butcher / Proteins

• 3kg pork shoulder: ~£16-20
• 2.5kg chicken breast: ~£14-16
• 1kg mushrooms: ~£4-5

Proteins subtotal: ~£34-41

Fruit and Vegetables

• 10 large avocados: ~£13-18 (the most expensive ingredient, look for offers)
• 2kg tomatoes: ~£4
• 6 white onions: ~£2
• 6 green peppers: ~£3
• 20 limes: ~£4
• 4 bunches of cilantro: ~£3.50
• Garlic, fresh chile: ~£3

Vegetables subtotal: ~£32-37

Dry Goods and Basics

• 1.5kg rice: ~£2
• 1kg dried beans (or 5 cans): ~£3-5
• 80-100 tortillas (4-5 packs): ~£10-15
• Dried chiles (guajillo, chipotle): ~£5-8 (Latin shop)
• Tortilla chips (2 large bags): ~£4

Dry goods subtotal: ~£24-30

Dairy and Other

• 500ml sour cream/cream: ~£2
• 400g fresh cheese: ~£3
• Oil, spices: ~£3

Dairy subtotal: ~£8

Drinks

• Rice + cinnamon for horchata: ~£3
• 100g hibiscus flowers: ~£4 (Latin shop)
• 30 beers: ~£22-28
• Sugar, milk: ~£3

Drinks subtotal: ~£32-38

Dessert

• Churro or flan ingredients: ~£8-10

ESTIMATED TOTAL: £140-160 for 20 people, that is £7-8 per person. Much cheaper than any catering or restaurant.

Timeline: When to Prepare Each Thing

2-3 Days Before

• Do the shopping (everything except avocados if they're still firm)
• Make the red and green salsas (they improve resting in the fridge)
• Make the horchata and hibiscus water (they keep well 3 days in the fridge)
• If you make flan, make it now (it needs to set for a minimum of 12 hours)

The Day Before

• Cook the carnitas and shred. Keep in the fridge with their juice (you'll brown them on the day)
• Cook and shred the chipotle chicken. Keep in the fridge
• Cook the beans (if dried). You'll make the refried ones on the day
• Make the pico de gallo (no salt, you add it tomorrow so it doesn't release water)
• Cut onion and cilantro for toppings, keep in covered containers

The Day: 3 Hours Before

• Cook the red rice
• Make the refried beans
• Sauté the mushrooms with rajas
• Make the churro dough (if you're making them)

The Day: 1 Hour Before

• Brown the carnitas in a large pan over a high heat (crisp edges)
• Reheat the chipotle chicken
• Set up the toppings bar on the table
• Prepare the drinks with ice

30 Minutes Before

• Make the guacamole (not before, it browns)
• Start warming batches of tortillas
• If you make churros, start frying them

Logistics: How to Serve for 20

Buffet Style (Recommended)

Set up a long table with everything arranged in logical order:

1. Plates and cutlery
2. Tortillas (in a warmer or wrapped in a cloth)
3. Proteins (carnitas, chicken, mushrooms) in dishes or pans
4. Rice and beans
5. Salsas, guacamole, pico de gallo
6. Toppings (onion, cilantro, limes, sour cream, cheese)

Keeping Warm

• Dishes over candles: buy a couple of buffet warmers (£5-10 each)
• Electric pan: perfect for keeping the carnitas warm and crisp
• Oven at 80°C: put in dishes of rice and beans to keep them warm
• Tortillas: have someone in charge of warming batches every 15 minutes

Expert Tips

• Delegate: assign tasks. Someone to warm tortillas, someone to refill dishes, someone to serve drinks. You can't do everything yourself.
• Make extra: for 20 people, prepare quantities for 22-23. There's always one or two more, and it's better to have too much than too little.
• Plenty of nibbles: a good guacamole with tortilla chips at the start keeps people happy while you finish preparing the rest. Don't underestimate the power of a good nibble.
• Music: a Mexican music playlist (cumbia, ranchera, banda) at background volume completely transforms the experience.
• Tablecloth and decoration: a colourful tablecloth, paper napkins with a Mexican pattern and a couple of candles change the atmosphere completely. Search "Mexican party decoration" on Amazon — there are kits for £10-15.

Simplified Alternative

If all this seems like too much, here's the simplified version that's still delicious:

1. Buy 3-4 shop-bought roast chickens, shred them
2. Make just rice and canned beans
3. Buy tortillas, jarred salsas and pre-made guacamole
4. Cut fresh toppings (onion, cilantro, lime)
5. Beers and soft drinks

Budget: around £70-90 for 20 people. It's not as authentic, but it's still a delicious party and much easier.

Need specific recipes for any of these dishes? See our complete catalogue of Mexican recipes with step-by-step instructions. And for the special ingredients, our guide to Mexican shops in the US will help you find everything you need.

Adaptations for Guests with Dietary Restrictions

In any group of 20 people, it's almost certain that someone will have a dietary restriction. The good news is that Mexican food is surprisingly adaptable:

• Coeliacs: corn tortillas are naturally gluten-free (check the brand has no traces). The rice, beans, carnitas and salsas are all suitable. Only the churros for dessert contain wheat — offer flan as an alternative.
• Vegetarians/Vegans: mushrooms with rajas are a hearty main. Add whole black beans as another plant protein. The guacamole, pico de gallo and rice (made with vegetable stock) are vegan. For sour cream, use coconut cream or a plant-based cream.
• Dairy intolerance: most of the menu is already dairy-free. Just avoid the sour cream and cheese as a topping — the green salsa, guacamole and lime are perfect alternatives no one will miss.
• Children: simple quesadillas (tortilla with melted cheese) are foolproof. Make a separate batch with mild cheese and no chile. They also love red rice without chile.

Where to Buy Special Ingredients in the US

For a taquiza for 20 people, you'll need some ingredients that aren't found in ordinary supermarkets. Here's your shopping map:

• Dried chiles (guajillo, chipotle, ancho): Latin shops, £3-6 for a 100g bag. The larger cities have several shops in their Latin neighbourhoods.
• Corn tortillas: the best are fresh from artisanal tortillerías. If you don't have one nearby, Amazon sells packs of 20 at a good price. For 100 tortillas, order 2-3 days in advance.
• Hibiscus flowers: health-food shops and Latin shops, £4-6 for 100g. You'll also find it in Middle Eastern shops as "hibiscus".
• Green tomatillos: hard to find fresh. Alternative: buy the canned version (La Costeña) in Latin shops for £2-3 a can. For green salsa for 20 people you'll need 3-4 cans.
• Mexican fresh cheese: use a mild fresh cheese from the supermarket. It isn't identical, but it does the job perfectly for £1.50-2 a tub.

Budget Breakdown: Three Levels

Depending on your budget and ambition, here are three options for 20 people:

• Economy level (£70-90 / £3.50-4.50 per person): shredded shop-bought roast chickens, rice, canned beans, bought tortillas, commercial salsas (La Costeña), fresh toppings, aguas frescas. No alcohol included.
• Standard level (£140-160 / £7-8 per person): home-made carnitas + chipotle chicken, rice and beans from scratch, home-made salsas, guacamole, aguas frescas + beer, churros or flan. The detailed menu in this article.
• Premium level (£200-260 / £10-13 per person): add carne asada (2kg of skirt or flank steak, £22-28), cochinita pibil as a third protein, more salsa variety, melted Oaxaca cheese as an extra nibble, mezcal for shots (£30-40 a bottle), and a tres leches cake for dessert.

Even the premium level is still considerably cheaper than any professional catering, which for 20 people with a Mexican menu easily exceeds £350-450.

Setting the Table: Details That Make the Difference

Presentation matters, especially when you're cooking for a group. These details elevate the experience without adding much work:

• Labels for each dish: write the name of each dish on small cards ("Pork carnitas", "Green salsa - HOT", "Red rice"). It helps guests serve themselves and avoids constant questions.
• Signal the heat: mark the dishes and salsas that are spicy with a drawn red chile. Your guests will thank you — heat tolerance varies enormously.
• Flowers and candles: a couple of bunches of marigolds if it's the season, or orange and red carnations, give an authentic Mexican touch. At a local florist, £5-8 a bunch.
• Stylish disposable tableware: for 20 people, washing up is a nightmare. Invest £8-10 in sturdy card plates and colored cups. Amazon has "Mexican party" sets with matching napkins.

With this planning, you can enjoy the party as much as your guests. The key to every good taquiza is that whoever cooks also gets to eat, drink and have fun.