Cap-and-gown celebrations big and small, near FIU and beyond.
Graduation parties spike every spring, especially around FIU in Sweetwater, and they're joyful and a little chaotic. A mixed paella and a pasta station handle the swinging headcount and the mixed crowd of friends and family without any fuss.
Every event is quoted to your guest count, menu and service style — there's no charge to get a custom quote, and you'll see everything in writing before anything is booked.
Want graduation catering that's cooked on-site, not trucked in? Graduation catering handles the proud-family crowd, big or small. La Peregrina Miami Catering is a Miami-Dade caterer led by Chef Reinaldo Lazo, and we serve the whole county — Miami, Miami Beach, Coral Gables, Doral, Kendall, Hialeah, Aventura, Homestead and everywhere between.
Grazing tables, charcuterie cups, sliders and a live station for the centerpiece. Everything is prepared fresh for your event, and we accommodate vegetarian, vegan, gluten-free, no-pork and shellfish-allergy needs when you book — not improvised on the day. We can also build the menu around a theme or color story, add a dessert or sweets display, and arrange rentals like tables, linens and serviceware on request, so the food and the look come together as one package.
Backyard grad parties near FIU, UM and county high schools fill the spring. How far in advance should you book graduation catering? Two to three weeks is ideal for weekend dates, though drop-off menus can often be arranged in 48 to 72 hours.
To book graduation catering, send your date, headcount and city through our contact form or message us on WhatsApp at 786-991-8740. We usually return a tailored menu and quote the same day, and two to three weeks' notice is ideal for weekend dates — though drop-off menus can often go out in 48 to 72 hours.
Because we cook on-site, graduation catering doubles as part of the show — the aromas, the live pan, and a crew that interacts with your guests. We supply our own burners, power and tables, coordinate load-in with your venue, and break everything down at the end, so you can host instead of manage logistics.
Tell us your date, headcount and city — we'll send a custom menu and quote, usually the same day.
That's a classic for us — live stations in the yard, generous portions, and a setup that handles guests arriving in waves.
Spring weekends book up, so reach out early. Drop-off can sometimes go on short notice, but stations need lead time.
For paella nights, weddings, and anything with a live station, two to three weeks gives us the best shot at your date — Miami weekends fill up fast, especially November through April. Drop-off and office lunches we can often turn around in 48 to 72 hours. If your date is tight, message us anyway; we keep a short waitlist and sometimes shuffle things.
Yes. Gluten-free, vegetarian, vegan, pescatarian, no-pork, nut allergies — tell us when you book and we build it into the menu instead of scrambling day-of. The pasta station and grazing tables are easy to adapt; the seafood paella we'll flag clearly for shellfish allergies.
Send a few details and Chef Reinaldo's team will put together a custom menu — usually the same day. No deposit to get a quote.