Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area is needed for each 100 guests; for 150, 2 would be excellent.

Enchiladas, 2 per person
Rice, 8-10 pounds per 100- depends on whether you do the vegetable mix in
Beans, 8 pounds dry per 100, or 3 gallons per 100
Green Chili, start with 30 pounds meat per 100
Tortillas, at least 3 per person- I do 4- have both corn and flour.

You need salad. You could consider aqua frescas for an interesting punch. Fruit trays garnished with lime and paprika would be delicious and authentic with this menu.

Also, the taco/potato bar page can answer about all kinds of toppings.

See the discussion about a texmex wedding fiesta at the bottom of the fajita page for more ideas.