El Salto expands full-service catering across Northwest Indiana

What do graduation parties, corporate lunches and weddings have in common? They’re all better with a taco bar.

Longtime Region favorite El Salto Mexican Restaurant is making that happen with a full-service catering menu designed to handle everything from backyard open houses to 100+ guest weddings.

“We are full-service catering,” said Chief Operations Officer Jose Mendoza. “We have three basic options on our website, but if people want to customize certain things, we are more than happy to do custom food.”

El Salto’s catering options include pickup, delivery within a five-mile radius of its locations, or full on-site service. For larger events, the team can provide staff, buffet-style service, plated dinners and even full bar packages—an option Mendoza noted many customers don’t realize is available.

“If you have a venue, we’re able to work with the venue and have our bartenders service there,” Mendoza said. “Usually, people will do food and bar service, and since we’re one company, we’re able to give them a better price point. It’s the same margaritas that people love in the restaurant, just on the go.”

Summer is especially busy for the catering team, with graduation parties and weddings filling the calendar. At the Valparaiso location alone, more than 15 weddings with guest counts over 100 are booked this season. Corporate lunches and office events also keep the team active year-round, helping sustain consistent demand across different types of gatherings.

Packages start at $12 per person for the taco bar, which includes ground beef, shredded chicken or both, along with rice, beans, tortillas, chips, salsa and salad. The Fajita Fest package is $13 per person, while the Fiesta Grande package is $16 per person and features expanded entrée and appetizer options.

Customers can also enhance their menus with a la carte items such as tamales, flautas, quesadillas, mini burritos, enchiladas, guacamole and queso dip. These add-ons allow hosts to tailor menus to fit the style and size of their event without overcomplicating planning.

For those with dietary restrictions, flexibility is built into the process.

“We’re pretty vegetarian-friendly,” Mendoza said. “If people want to add vegetarian options, that’s never a problem.”

In addition to food and bar service, El Salto can provide equipment such as warmers and chafing dishes, along with service staff to help manage events. The goal is to allow hosts to focus on their guests rather than logistics.

The catering operation reflects the same family-driven approach that built the restaurant brand. Founded and operated by the Mendoza family, El Salto has grown into five Northwest Indiana locations in Valparaiso, Munster, Merrillville, Schererville and Cedar Lake. 

For Mendoza, catering is another way to stay connected to the community the family business has served for decades while continuing to grow its reach.

“It shows that we’re able to be versatile and provide a good experience in different situations,” he said. “Any event that needs service, we’re able to be there.”

For more information on El Salto, or to book a catering package, you can visit elsaltorestaurant.com.