Catering to your aircraft in San Salvador.
Ilopango is a compact general aviation field in the middle of San Salvador, where the rhythm is short ground time and warm air on the apron. We cook for that: Salvadoran dishes packed for your galley, handed over at the aircraft.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
San Salvador Department gives the menu its backbone. The private jet menu for Ilopango leans on what the country actually eats: pupusas filled with loroco and cheese, curtido and tomato salsa in separate pots, yuca with chicharron, tamales wrapped in banana leaf. Local specialities travel well when you plan for the galley: the griddled items finish in the oven, the salsas stay apart, and the fruit is cut at the last moment. Our inflight menu also draws on Salvadoran coffee, served from a thermos, and on mango, papaya and pineapple, which make good private jet snacks. Private jet platters in San Salvador often mix a cold seafood plate with a hot pupusa course. For gourmet inflight meals we cook with the season in mind, because private jet food in El Salvador changes with the rains.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Ilopango sits at 2,027 ft inside San Salvador's urban fabric, a general aviation field where business jets and government flights share a compact apron. Private jet catering here is built around what the galley can finish: Salvadoran pupusas that need the oven, curtido packed apart, tropical fruit cut for the tray. Inflight catering for these flights is cooked and packed by former VIP flight attendants. In-flight catering for executive jet catering requests, diplomatic flight catering and business aviation catering follows the same logic: aviation catering written around your aircraft, and cabin crew meals boxed separately.
Business jet catering at Ilopango usually means a small cabin and a precise request. Corporate jet catering for San Salvador visits can be a pupusa course and a fruit plate; VIP flight catering adds a private jet chef and a bespoke menu. Charter flight catering and luxury inflight catering both start from the galley you actually have.
When a delegation lands in San Salvador, the menu is agreed before cooking. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all pass through the same quiet process, with sealed boxes and labels by seat.
At Ilopango the main allergen traps sit in corn masa fillings, shared griddles and fried items, so special meals are cooked and boxed on their own board. Kosher, halal, vegan, gluten free and allergen free requests, plus kids meals, are handled as a procedure: separate prep, sealed box, seat number on the label. Tell us the restriction and we plan the plate around it.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
On a short San Salvador turnaround, nobody has time for a long plate. Crew meals, flight crew meals and pilot meals come in crew meal boxes, and crew catering is separate from the guest trays. Cockpit meals are simple, and different meals for pilots are available on request, invoiced as any order.
The door to MSSS is the FBO. We deliver there, working with your handling agent: FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering are all one coordinated handover at the general aviation terminal.
Ilopango handles mostly light and midsize business jets, so galley catering is usually carried to the aircraft in cases and trays. When a larger type lands, airside catering delivery and aircraft provisioning are arranged with the handling agent, who confirms door height and whether a high loader is needed.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
As the capital's GA airport, Ilopango carries the corporate and charter traffic of San Salvador. General aviation is the daily rhythm here: FBO services and ground handling services keep the apron moving, and airport catering follows the same pattern, handed over at the aircraft through the FBO.
Ilopango is El Salvador's business aviation hub. Airport catering for these flights is asked for by executive jet catering clients and diplomatic flight catering requests. Inflight catering and in-flight catering are written for the galley, aviation catering and business aviation catering follow your aircraft, and cabin crew meals, like all crew meals, are boxed apart.
Food entering El Salvador passes customs and agricultural checks, especially fresh meat, dairy and produce. Airport catering ordered locally avoids holds at the gate; your handling agent clears the delivery.
Average rating from the cabin crew and pilots we cater for.
“My order at Ilopango International Airport covered mushroom risotto and a green salad for 3 guests, with a practical service plan needed because of a changing departure schedule. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in individual containers. The fruit plates were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I appreciated the emphasis on written menu details throughout the flight catering services arrangements.”
“Packing avocado toast components and breakfast fruit for 5 passengers at MSSS needed careful thought, especially given a family lunch request. The Galley Girls understood why we wanted the desserts readily accessible instead of spread across several different boxes. Our colleague could take over the main courses without asking where every component had been placed during preparation. My main takeaway from this airline catering order was the practical approach to galley preparation.”
“The cabin briefing at ILS included 2 passenger meals, a request for roasted chicken and seasonal vegetables, and instructions addressing a short ground stop. The Galley Girls gave us an update on the fruit plates before the handover, which helped us organise the cabin checks. Our brief for crew meals was met with a sensible plan for cabin service sequence. The desserts went straight to the right colleague instead of circulating between several people during the turnaround.”
Costs at Ilopango depend on the menu and the galley, not on a tariff. Small cabins with one oven keep it simple; larger types with full equipment cost more. Share the type, headcount and wishes and you get a quote for how much private jet catering will cost.
Give us the diet, the seat number and the aircraft, and we plan from there. Special meals at Ilopango are cooked on their own, so early notice helps, but late requests are handled and never turned away.
Food crossing the airside line in El Salvador is checked by customs. Our packing is sealed and itemised, and your handling agent coordinates the pass with the airport authorities.
El Salvador restricts the import of many fresh foods. If you land with your own provisions you risk customs seizure; local catering avoids the question and gives you fresh Salvadoran produce.
For a government party, the charter price does not include meals; they are ordered and invoiced apart. Our team works with the protocol office so the menu is cleared before anything is cooked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
