Catering to your aircraft in San Benito.
A short ramp, warm air and groups flying for the Maya sites: that is the rhythm at MGMM. We pack for the drawer, label by seat, and pass it to your handling agent.
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.
Petén Department is the northern jungle of Guatemala, and the private jet menu at Mundo Maya International follows it. Our local specialities start with what the region is known for: pepián, a thick roasted-seed stew, jocón in its green sauce, and tamales wrapped in banana leaf. On an inflight menu they travel well, but each carries a service note, because sauces stay apart until the galley.
For private jet food, San Benito and the lake country give us tropical fruit in season, black beans, fresh tortillas and grilled meats with a chimichurri-style salsa. Local specialities are written onto the private jet menu with the galley in mind: what goes in the oven, what stays chilled, what is plated at the last moment. Ask for a Petén-led inflight menu and we build it around your type and your headcount.
Grilled river fish and chicken in recado sauce suit a flight out of Flores. We keep the seasoning authentic and the packaging practical, so the tray arrives ready to re-plate. Guatemalan highland coffee closes most meals, sometimes with a sweet plantain on the side.
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.
Mundo Maya International sits on the edge of Lake Petén Itzá, and most of its business jets arrive for one reason: the Maya sites of the Petén jungle. Private jet catering here is built around heat, humidity and short, scenic turnarounds. The same galley brief covers inflight catering for a family party, in-flight catering for an executive group, and aviation catering for a delegation. Business aviation catering, executive jet catering and diplomatic flight catering all start from the type and the slot. Cabin crew meals ride in the same order, on request.
Business jet catering at Mundo Maya International is often a family or small corporate party heading to or from Tikal. Corporate jet catering and VIP flight catering follow the same order: a private jet chef writes a bespoke menu, charter flight catering is packed for the type, and luxury inflight catering means local ingredients that survive the heat.
Government flight catering at FRS covers ministerial parties and visiting officials. Head of state flight catering and VIP aviation catering are handled with protocol first, discretion always. For state visit aircraft catering, the menu is cleared with the protocol office before anything is cooked.
Kosher, halal, vegan, gluten free, allergen free and kids meals are all written as a procedure, not a promise. In Petén cooking the hidden allergens are peanut and sesame in the roasted-seed sauces, and wheat in some tamale doughs, so special meals from a Guatemalan kitchen need a separate board and sealed trays. Tell us the seat and the restriction and we mark the lid.
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.
At MGMM the crew's own food is added to the order only when you ask, and it appears on the same invoice as the passenger menu. Flight crew meals can be hot or cold; pilot meals are packed so a captain can eat with one hand. Crew catering comes in labelled crew meal boxes, cockpit meals are kept separate, and we offer different meals for pilots when the operator asks. Cabin crew meals go on that same booking, packed in their own labelled box.
Catering delivery to the FBO at FRS goes through the general aviation terminal and your handling agent. Ground handling catering and FBO catering share one point of contact, and handling agent catering is the quiet way to get the trays to the steps.
Galley catering at Mundo Maya International depends on the aircraft: a light jet takes its order by hand, a large cabin needs airside catering delivery with a handling agent and a driver who knows the ramp. Aircraft provisioning for a heavier type will be arranged in the same order, with the same cold boxes, sealed by seat.
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.
San Benito is the town beside Flores, and Mundo Maya International is the regional field that serves it, with tropical weather and seasonal tourism peaks. Airport catering follows that flow: busier in the dry months, quieter in the wet. General aviation parks beside the terminal, and the FBO services and ground handling services that support a business jet are arranged through your handling agent.
Inflight catering here ties to Tikal, private lodges and Belize crossings. In-flight catering at MGMM is mostly short regional legs, with FBO services and ground handling services booked alongside the meal order. Aviation catering for business aviation catering clients covers executive jet catering; diplomatic flight catering, crew meals and cabin crew meals complete the picture of a small business aviation hub.
Guatemalan customs controls fresh food imports and checks arrivals. Ground handling services clear the aircraft and the catering delivered airside, and FBO services at the terminal pass the paperwork along. Declare animal products and plant material; local catering keeps it simple.
Average rating from the cabin crew and pilots we cater for.
“Getting a light pasta dish with grilled vegetables ready for 2 guests at MGMM required an order that accounted for two separate meal services. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks. The packing arrangement stood out more than any sales pitch about private jet catering services.”
“With two separate meal services to consider at FRS, we needed a practical way to serve a breakfast basket with individual preserves to 10 passengers. Our request to The Galley Girls focused on the desserts, with enough detail to distinguish passenger portions from additional provisions. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point.”
“Clear quantities were essential at Mundo Maya International Airport: we had 9 passengers expecting a breakfast basket with individual preserves and were working around a tight boarding window. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. When comparing private jet catering companies, I would look closely at cabin service sequence after this experience. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks.”
Private jet catering cost at MGMM depends on the size of the galley and the type of jet. A light jet with one small oven takes a plated hot course and a cold board; a large cabin can carry a full hot menu. Jocón costs less than grilled river fish, and quotes are written per menu.
A special-meal request shapes lead time at MGMM. Kosher and halal trays are packed separately and allergen-free meals get their own board, so state them with the first message. Last-minute orders are still handled for standard menus.
Customs questions are answered by the handling agent on the ground. They coordinate airside access, and our delivery is labelled and sealed per seat so an inspection does not mean opening everything.
You can, but declare it. Guatemalan customs and agriculture officers check fresh and animal-origin food on arrival. For the flight out of MGMM, local catering sealed by seat saves any discussion at the ramp.
No. Even on a state or delegation flight, catering is not part of the charter: you order it and it is invoiced on its own. For MGMM we handle protocol and discretion quietly, and each tray is marked by seat number.
Tail, pax and diets — a flight attendant takes it from there, day or night.
