The Pit & Masa Blog
Everything we've learned feeding crowds across Connecticut — from planning a stress-free party to what makes great birria worth the wait.
From headcount to timing to leftovers — a simple framework for stress-free backyard catering that keeps you out of the kitchen and in the party.
GuidesBoth crowd-pleasers, but they shine in different settings. Here's how to choose the right style for your guests and your space.
HostingThe holidays should be about the people, not the prep. Five hard-won tips for hosting a gathering you actually get to enjoy.
Food StoriesBirria is everywhere right now — but the great versions all share a few things. A look at what separates the real deal from the trend.
PlanningSkip the stuffy plated dinner. Here's how smoked BBQ and build-your-own taco bars are reshaping wedding catering across Connecticut — and how to plan one.
GuidesA straight-talking breakdown of what drives catering pricing in Connecticut — headcount, menu, service style, and the extras most quotes don't spell out.
GuidesFrom team lunches to client galas, here's how to cater a corporate event in Connecticut that people actually look forward to.
GuidesThe anatomy of a great build-your-own taco bar — proteins, masa, salsas, and toppings — plus how much to order so nobody leaves hungry.
Food StoriesTwo BBQ legends, two very different personalities. Here's how to choose between brisket and pulled pork for your next event — or serve both.
PlanningFeeding a graduation party means feeding all ages at once. Here's how to plan a menu that satisfies grandparents and teenagers alike.
Food StoriesNew to the menu beyond tacos? Here's a friendly guide to the street-food classics we serve — what they are, how they're made, and why you'll love them.
PlanningThinking about a food truck for your festival, market, or private party? Here's how mobile catering works and how to book Pit & Masa.
Tell us about your event — date, headcount, and vibe — and we'll put together a tailored menu and quote for you.
The Pit & Masa Blog