Little Piggy Catering

Promoting Sustainable Choices and Plant Forward Menus since 2006


Little Piggy Catering specialises in inspired Mexican and Latin cuisine that can be as traditional or contemporary as you like. Having a large event and you're not sure if every one is going to cool with Mexican food? Let us design a menu that makes everyone happy. Christabel and Patrick have spent extensive time studying Mexican cuisine at home and in Mexico. They are devotees to the cuisine of Mexico City in particular. They are also lovers of the broader area of Latin and South American cuisine.


DROP OFF TACO BAR  - home or office

-Naturally Raised Chicken Tinga (with Grilled Red Bell and Poblano Peppers)
-Barbacoa Beef Brisket
-Housemade Chorizo Sausage with Potatoes
-Cochinita Pibil Pork (with citrus and Achiote)
-Pork al Pastor (with Pineapple)
-Carnitas (pork confit)


-Adobo Yams (vegan)

-Rajas con Papas (grilled red bell and poblano peppers, potato) (vegan)
-Vegan Chorizo con Papas (vegan, contains gluten)


Mexican Red Rice
Housemade Refried Black Beans

Taco Bar: corn tortillas, shredded organic, cabbage, sour cream, fresh lime, house pickled red onion and jalepeno, pico de gallo and salsa piquant and salsa verde

This menu is 100 % gluten free


Full Service Mexican Dinner Menu



choose 2 meat fillings:
-Barbacoa Style BC Raised Beef Brisket or lamb
-Naturally Raised Chicken Tinga (with Grilled Red Bell and Poblano Peppers)
-Pollo Verde
-Cochinita Pibil (with citrus and achiote)
-Pork al Pastor (with Pineapple)
-Chorizo with Potato
-Ocean Wise Chipotle Prawn
-Ocean Wise Cod or Rock fish  

-Adobo Yam (vegan)
-Rajas con Papas (Poblano and Bell Peppers, Potato - vegan)

-Vegan Chorizo con Papas (contains gluten)
-Cauliflower Pastor (Vegan)


- Organic Refried Black Beans
- Mexican Style Red Rice 

*Served with warm corn tortillas, shredded organic cabbage, sour cream, fresh lime, pickled red onion and jalepeno, salsa verde, pico de gallo and house special salsa piquante

Roasted Yam Salad with Toasted Pumpkin Seeds and Cilantro Vinaigrette, Seasonal Greens (gluten free)

Seasonal Organic Greens with shaved fennel & radish, cherry tomatoes and sherry vinaigrette (gluten free)

Sweet Corn, Jicama  and Black Bean Salad with Fresh Lime Vinaigrette (gluten free)



Mexican Seafood Board seasonal whitefish, prawn and shellfish served as ceviche, leche de tigre and escabeche, garnished with lime, avocado and tostada  (DF, GF). -subject to availability

-Elote Station - Corn on the Cob with assorted Mexican style toppings:
Chipotle Crema, Lime Aioli, Queso Fresco, Fresh Lime, Cilantro and Red Onion, Guajillo Butter, Chili Tanjin Sprinkle  (GF-seasonal)

-Rockfish Ceviche with Leche de Tigre, served with Tostada Crisps

-Guacamole with Tostada Crisps

-Corn on the Cob with with Guajillo Butter (GF-  seasonal)

Empanadas  (3 dz min order per type)
-Beef Picadillo
-Chicken Picadillo
-Chorizo and Potato
-Cochinita Pork
-Roasted Yam (veg)
-Queso, Corn and Peppers (veg)
-Guava and Goat Cheese (sweet)
-Pineapple (sweet)

(savoury empanadas are served with tamarind dip)



Argentine Buffet Menu -  full service, can be modified for drop off


Local Chorizo Sausage

BC Raised Striploin Steak Skewers with Chimmuchuri Sauce (Brisket will be substituted for drop off menus)

Island Raised Chicken grilled with lemon and fresh herbs

Roasted Local Red Skin Potatoes with Sea Salt, Olive Oil and Smoked Paprika

Provolone Cheese, Roasted Corn and Grilled Pepper Empanadas (vegetarian)

Malbec Poached Pear Salad with Seasonal Organic Greens and Toasted Almonds

Baby Organic Spinach Salad with local Radish, Carrot, Red Onion, Housemade Croutons and Citrus Vinaigrette

Fresh SunWing Farm Tomato Salad with Bococcini Cheese, Fresh Basil, Olive Oil and White Balsamic

Assorted Bread and Buns served with Honey Butter


Full Service South American Tapas Menu

Mussel Escabeche

Rockfish Ceviche with Leche de Tigre

Beef and Egg Empanadas with Salsa Verde

Bacalao Croquettes with Aioli

Grilled Octopus Salad with Chayote and Cucumber

Grilled Striploin Steaks and Chorizo with Chimmuchurri