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Breakfast • Breakfast bowls with eggs, meats (barbacoa, chorizo, soy chorizo), vegan/vegetarian options, and hash browns • Pancake bar • Yogurt parfaits • Warm oatmeal bar (with dairy milk, oat milk, coconut milk, etc.) featuring cinnamon apples, pecans, honey, and raisins • Fresh fruit (including grapefruit) • Arroz con leche • Atole • Pan dulce • Fresh-squeezed orange juice • Breakfast tacos Lunch • Chipotle-style bowl bar: o Cilantro lime rice or Mexican rice o Papas con chile o Beans o Salsas and dressings o Pico de gallo o Queso fresco o Guacamole o Vegetables such as calabacitas, corn, and pickled onions o Fajita chicken o Ground beef • Taco plate (tacos served with beans and rice): o Fajita chicken o Carnitas o Nopalitos o Mushrooms and poblano • Aguas frescas (watermelon, Jamaica, cucumber lime, horchata) Desserts • Mini tres leches cakes • Churro bites • Orange olive oil cake • Mini flan cups • Other vegan options

From: Idania B. Gonzalez <idgonzalez@esc1.net> Sent: Friday, February 20, 2026 8:38 AM To: Rodolfo SR <rodolfo@atencionselecta.com> Cc: Roberto Meave <rmeave@esc1.net> Subject: Region One ESC: Food Summit April 22-23, 2026 Good morning, We would love to schedule a time to meet and discuss menu options for our upcoming event on April 22–23, 2026. We’re looking to provide a variety of meal options that include vegan, vegetarian, and gluten-free selections in addition to standard offerings. We are considering meals that are pre-plated or primarily served, as well as self-serve buffet or bar-style options. We’ve outlined some initial ideas below to give you a sense of what we’re envisioning, but we are absolutely open to your suggestions and would be happy to review any proposed menus you recommend. The event will host approximately 450 attendees each day (2 days). Our budget is around $12 per person for breakfast and $15 per person for lunch. Wherever possible, we would like to incorporate locally sourced ingredients. We’d also love to reflect our theme colors, cream, off-white, grapefruit pink, navy blue, and dark grass green, within the presentation. Additionally, we are very interested in highlighting Hispanic or regional cuisine. For example, incorporating blue corn tortillas or tortilla chips would be a great touch. We would greatly appreciate if we could have a proposed menu/quote by Friday, February 27th. Below are some of the ideas we had in mind: Breakfast • Breakfast bowls with eggs, meats (barbacoa, chorizo, soy chorizo), vegan/vegetarian options, and hash browns • Pancake bar • Yogurt parfaits • Warm oatmeal bar (with dairy milk, oat milk, coconut milk, etc.) featuring cinnamon apples, pecans, honey, and raisins • Fresh fruit (including grapefruit) • Arroz con leche • Atole • Pan dulce • Fresh-squeezed orange juice • Breakfast tacos Lunch • Chipotle-style bowl bar: o Cilantro lime rice or Mexican rice o Papas con chile o Beans o Salsas and dressings o Pico de gallo o Queso fresco o Guacamole o Vegetables such as calabacitas, corn, and pickled onions o Fajita chicken o Ground beef • Taco plate (tacos served with beans and rice): o Fajita chicken o Carnitas o Nopalitos o Mushrooms and poblano • Aguas frescas (watermelon, Jamaica, cucumber lime, horchata) Desserts • Mini tres leches cakes • Churro bites • Orange olive oil cake • Mini flan cups • Other vegan options We look forward to hearing your thoughts and collaborating on a menu that fits our vision and budget. Please let us know your availability to meet. Idania Gonzalez Technician Purchasing Division of Finance and Purchasing Operations P: (956) 984-6204 www.esc1.net/purchasing