Tres Señoritas Gourmet Mexican Catering

13/03/2023

Test post

14/12/2020

The 5-star reviews keep coming in for my "NO-PREP DINNER-PARTIES-IN-A-BAG"!

Dan S. Dec 12, "Everything was indeed beyond spectacular! I never imagined you'd be able to make re-heated scallops remain tender, but they were fabulous! My 9-year-old son ate three of the ratatouille skewers and I lost count of how many empanadas, which goes to show that the meal started off with a bang and just kept going from there. 😉

Thanks so much for a memorable meal!"

12/11/2020

https://chefandrealawsongray.com/recipes-more
I work with local purveyors, who take care of the land and sea and provide some of the best produce, meats, fish, and specialty items the Bay area has to offer, plus a few select, small, specialty vendors across the country. Through Water2Table, I have access to the same, amazing fresh hook & line-caught fish (caught the same day I serve it!) you are used to eating in Bay area Michelin-starred restaurants. I shop the local farmer’s markets so I can cook with seasonal, fresh-picked produce. I use Liberty Ducks for my Seared Duck Breast in Blackberry-Lavender Mole; my handmade tortillas, sopes, gorditas, and tamales are made from Masienda Chef Grade Masa, produced with heirloom corn; and Dandelion Chocolate in my signature Flourless Chocolate Mini Bundt Cakes. To begin your meal, I build my Cheesemonger’s Boards starting with Fiscalini Farmstead artisanal cheeses, and to finish your dinner, proudly serve Delphinium Bonbons and provide birthday cakes from Kahnfections. Below are just some of the great food companies I work with:

09/11/2020

Now offering CHEESEMONGER & CHARCUTERIE BOARDS:

Perfect for a cocktail hour or wine tasting, or set this out before a dinner you’re planning to cook yourself! Featuring Fiscalini Farmstead Cheeses, Charcuterie from San Giacomo and Fabrique Délices, as well as housemade Rillettes, Tapenades and Patés, fruit and fruit patés, olives and nuts, and crackers, all presented on a beautiful wooden board. Delivered and ready to serve!
https://chefandrealawsongray.com/reserve-for-the-holidays

31/10/2020

Pipianes are moles seed and nut-based “cousins”, typically with pepitas or pumpkin seeds as one of the main ingredients

30/10/2020

Those of you who follow me know that I am usually a stickler for authenticity, especially when it comes to the subject of Mexican cuisine and customs. But, baby, it’s starting to get cold out…

24/10/2020

(Day of the Dead in the “Year of the Dead”) No doubt, we are surrounded by so much suffering this year, if not experiencing it ourselves, that we barely can breathe. While much has been…

15/09/2020

September 15 begins the days of celebration known as fiestas patrias, or Independence celebrations, with “El Grito de Independencia” (Cry of Independence), commemorating the battle cry of the Mexican War of Independence. This is Mexico’s most important civic holiday and the occasion of one of her most widely celebrated fiesta periods. Schools, banks, and all businesses close for several days. Widely considered Mexico’s national dish, Chiles en Nogada have been called “A Mexican Flag on a Plate” for their tricolor appearance. The following recipe is adapted from the original dish, which didn’t include meat in the stuffing; although that is the common way you will find them served in Mexico, today. Instead, I have used wild rice; the chewiness makes this the perfect foil for the fruits and vegetables in the stuffing.

September 15 begins the days of celebration known as fiestas patrias, or Independence celebrations, with “El Grito de Independencia” (Cry of Independence), commemorating the battle cry of the Mexican War of Independence. This is Mexico’s most important civic holiday and the occasion of one of her most widely celebrated fiesta periods. Schools, banks, and all businesses close for several days. Widely considered Mexico’s national dish, Chiles en Nogada have been called “A Mexican Flag on a Plate” for their tricolor appearance. The following recipe is adapted from the original dish, which didn’t include meat in the stuffing; although that is the common way you will find them served in Mexico, today. Instead, I have used wild rice; the chewiness makes this the perfect foil for the fruits and vegetables in the stuffing. https://chefandrealawsongray.com/wild-rice-stuffed-chiles-en-nogada

07/08/2020

Chef Andrea Lawson Gray’s Dandelion Chocolate Bark w/Candied Chile Pepitas

22/05/2020

NEW RECIPES JUST POSTED!

27/04/2020

20/04/2020

Limited Qty: Cinco de Mayo Meal Kit delivered!* Reserve yours now!
MARGARITAS & MODERN MEXICAN FARE
*delivery available in SF and environs only

19/04/2020

Just added: SALSA MACHA!
Salsa Macha is a very thick nut-based salsa made with includes dried chipotle chiles, garlic, peanuts, sesame seeds and almonds sautéd in a generous amount of olive oil, which remains in the mix (so not drained, nor are the sautéed ingredients drained of their oil — rather, it comes an integral part of the salsa). I add piloncillo for just a hint of smoky sweetness. Delicious on roasted vegetables, as an accompaniment to fish or meat, or just spread on a piece of toast or tostada.
https://chefandrealawsongray.com/buy-artisanal-moles-1

My Artisanal Californio Moles are prepared under strict FDA Best Practices for Food Pick-Up/Delivery Services During the COVID-19 Pandemic.

22/02/2020

https://mymissiontastesofsf.wordpress.com/2015/07/20/on-national-tequila-day-sip-on-this-thoughts-on-tequila-racism-and-recipes/

No doubt about it, American love their tequila, in fact, according to a report in the Daily Meal, we consume twice as much as they do in Mexico. While this statistic surely doesn’t take into accoun…

11/12/2019

27/02/2018

Chef Andrea Lawson Gray’s Handmade Tortillas

12/02/2018

https://chefandrealawsongray.com/tressenoritas/

31/01/2018

31/01/2018

27/01/2018

https://chefandrealawsongray.com/recipes/

25/10/2017

https://chefandrealawsongray.com/tressenoritas/

Tres Señoritas Gourmet is a boutique Mexican catering company. We've been in business since 2003, serving Mexican haute cuisine and traditional artisanal fare to the greater San Francisco Bay Area. Executive Chef Andrea Lawson Gray also offers Mexican cooking classes and "Learn-Cook-Eat" dinners.

24/10/2017

https://chefandrealawsongray.com/events/2017/10/28/dia-de-los-muertos-day-of-the-dead-dinner-party

Celebrate this most magical of Mexican holidays with a menu of seasonal specialties directly from my award-winning cookbook, Celebraciones Mexicanas; History, Traditions and Recipes. Allow me to serve it up to you and your guests along with some fascinating history if you like!

23/10/2017

23/10/2017

Check out our new website! https://chefandrealawsongray.com/tressenoritas/

30/09/2017

http://www.motherjones.com/politics/2017/09/traci-des-jardins-andrea-lawson-gray-daca-immigrants-renewal/

Because without immigrants, there'd be no restaurants.

10/09/2017

http://www.tressenoritasgourmet.com/modern-mex-menu/

10/09/2017

Check out our new Modern Mex Menu! http://www.tressenoritasgourmet.com/welcome/ -1-1

14/07/2017

Updated Modern Mexican Menu http://www.tressenoritasgourmet.com/modern-mex-menu/

29/06/2017

Our handmade tortillas nest inside these hand-embroidered tortilla warmers that I just brought back from Mexico www.tressenoritasgourmet.com