Su.Ya · Korean-Mexican Catering
Korean flavors.
Mexican heart.
Our Philosophy
Food that brings
people together.
Korean cuisine is built on patience — fermentation, balance, and layers of flavor developed over time. Mexican cuisine is built on gathering — food meant to be passed, shared, and celebrated together.
What makes Su.Ya special is not just that these two cuisines taste good together. It's that they arrived at the same wisdom independently — the wrap, the skewer, the fermented sauce, the shared table. Two cultures, separated by an ocean, who figured out the same things about how food should be made and how it should be eaten.
Su.Ya lives where these two traditions meet. We don't just cater events. We create the kind of table people talk about long after the night ends.
Two cultures. One table.
Who We Serve
Every occasion,
a janchi.
Janchi (잔치) is the Korean word for a celebratory feast — a gathering where food, people, and joy come together. At Su.Ya, every event is a janchi.
Dosirak 도시락
Corporate Meetings
Individual Korean-Mexican lunch boxes for meetings and office events — kochi, white rice (or mashed potatoes / potato wedges), sesame slaw, and kimchi. Minimum 5 boxes.
See Dosirak →Kochi & Bocadillos
Cocktail Parties
Passed kochi and bocadillos — Korean-Mexican shareables and curated sets designed for cocktail receptions and private gatherings.
See Kochi & Bocadillos →Full Janchi 잔치
Su.Ya Events
Hosted stations where guests build their own ssam or tortilla with their choice of proteins, toppings, and sauces. Korean BBQ tables, fully customized for your event.
See Packages →Su.Ya Pantry
Two cultures.
One philosophy.
The Sauce
고추장 (Gochujang) ↔ Mole
Gochujang and mole — two fermented chili traditions, two cultures mastering depth over time.
Learn more →
The Ferment
김치 (Kimchi) ↔ Curtido
Kimchi and curtido — fermented vegetables that turn preservation into extraordinary flavor.
Learn more →
The Wrap
쌈 (Ssam) ↔ Taco
Ssam and taco — both cultures invented the perfect hand-held balanced bite.
Learn more →
The Skewer
꼬치 (Kochi) ↔ Anticuchos
Kochi and anticuchos — fire, balance, and street food culture across two continents.
Learn more →
Su.Ya Sauces
The flavors
that bring it together.
Every Su.Ya dish is finished with a sauce that bridges both worlds. These are the layers of flavor that make the table come alive.
su.ya concept · make it at home
Gochujang-mole
Gochujang and mole are the defining sauces of their respective cuisines, both built from fermented chili and developed over centuries to achieve remarkable depth. This blend is the idea behind Su.Ya: two traditions, one sauce.
ingredients
preparation
why this sauce
Gochujang brings heat, umami, and fermented complexity. Mole brings earthy sweetness, chocolate undertones, and generational technique. Orange juice ties them together with brightness. This is what Su.Ya is about.
We recommend this at home as a marinade for grilled meats, a drizzle over tacos, or a dipping sauce for anything off the grill.
our catering sauces
Gochujang aioli
Creamy, slightly spicy, slightly sweet — rich enough for fried foods, balanced with acidity.
Pair with “Golden Shrimp Ball Kochi”
Lime crema
Cool, bright, citrus-forward — built to balance rich fillings and fried foods.
Pair with “Chicken Taquitos”
Soy-lime vinaigrette
Bright, savory, slightly sweet — adds freshness without heaviness.
Pair with “Galbi Steak & Asparagus Kochi”
Ssamjang aioli
Deeply savory, nutty, fermented, and unmistakably Korean.
Pair with “Charred Tofu & Mushroom Kochi”