Catering to your aircraft in Aguascalientes.
MMAS is a working business aviation field where the aircraft type decides everything. We pack for the galley you have, with crew meals on request and delivery 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.
Aguascalientes is a city that eats well and eats proudly. Its private jet menu leans on what the state is known for: guava in every form, birria, tacos de barbacoa, tamales and pozole, with a sweet finish of dulce de guayaba and cajeta.
A private jet menu for Aguascalientes has to survive a galley with limited oven space, so every local speciality is packed by how it travels. The inflight menu lists birria broth in its own pot, tamales wrapped and steamed once on board, and guava desserts served chilled.
Local specialities from the region of Aguascalientes make private jet food that guests remember: grilled cabrito, enchiladas, a fresh guava compote. Wine from the state's vineyards can be matched to the menu on request.
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.
Aguascalientes sits at 6,112 ft, and that altitude is the first thing a flight attendant notices when the cabin door opens at MMAS. Private jet catering here means plates that travel well on a business jet: guava, birria and cold tamales packed for the galley you actually have. Inflight catering and in-flight catering for AGU reach the FBO labelled by seat, with aviation catering written for corporate and charter trips alike. Business aviation catering and executive jet catering follow one method, diplomatic flight catering is cleared by protocol, and cabin crew meals and crew meals are ordered on request.
Business jet catering at Aguascalientes usually follows an industrial trip: four to eight passengers, a morning slot, a return the same day. Corporate jet catering here means plates that finish in a small galley, VIP flight catering for executives, and charter flight catering with the same rules. Luxury inflight catering is built around a private jet chef who writes a bespoke menu from what the state grows.
When a delegation lands at MMAS, government flight catering is quiet and exact. Head of state flight catering and VIP aviation catering are written by the same people, and state visit aircraft catering is coordinated through your handling agent, never improvised at the apron.
At Aguascalientes the local kitchen is built on corn, chile, pork and dairy, so allergens hide in broths, lard and cheese. Halal, kosher, vegan, gluten free and allergen free special meals are written as a procedure: separate board, separate box, seat number on the lid. Kids meals are packed the same way, and special meals are cleared before anything is cooked.
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 Aguascalientes the crew often eats between legs, so crew meals are packed to be eaten fast. Flight crew meals and pilot meals sit in crew meal boxes, away from guest trays. Crew catering is on request and invoiced as part of the order. Cockpit meals are labelled by seat, and different meals for pilots are packed so captain and first officer do not share a dish. Cabin crew meals complete the set.
FBO catering at Aguascalientes means a tray handed over at the general aviation terminal or at the aircraft, with your handling agent opening the gate. Catering delivery to the FBO follows the slot you give us, and ground handling catering is coordinated by phone or email. Handling agent catering stays simple: one contact, one handover.
At MMAS the aircraft type decides the loading: a light jet takes a hand cart to the door, a larger cabin may need a high loader at the handling agent's request. Galley catering is packed to the galley of your type, not to the size of the menu. Airside catering delivery and aircraft provisioning go through the FBO or your handling agent, who opens the right gate for the tray.
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.
Aguascalientes International is a mid-sized field serving industrial and corporate travel. Airport catering here is organised around the apron and the general aviation terminal, where general aviation traffic is parked. FBO services and ground handling services run through the same terminal, so one contact usually opens the gate for the tray. The field sits at 6,112 ft, which shapes performance and planning.
Aguascalientes is a quiet business aviation hub with steady corporate rotations. Inflight catering and in-flight catering are written for the small galley; aviation catering and business aviation catering keep the same logic from one trip to the next. Executive jet catering fits the usual four to eight seats, diplomatic flight catering is cleared by protocol, and cabin crew meals and crew meals are ordered on request. FBO services and ground handling services decide where the handover happens.
Mexican customs control fresh food of animal and plant origin, so leftovers from abroad cannot stay on board. Local catering is sealed and labelled before it leaves the kitchen. Your handling agent manages waste and any declaration, as part of the ground handling services at the terminal, and the FBO services desk can confirm the current rule for your tail.
Average rating from the cabin crew and pilots we cater for.
“With an evening cabin service to consider at Aguascalientes International Airport, we needed a practical way to serve roasted chicken and seasonal vegetables to 2 passengers. When comparing inflight catering companies, I would look closely at crew briefing after this experience. The confirmation from The Galley Girls showed the snack boxes clearly enough for us to check the planned service quantities. The quantities of sandwiches matched our service plan, leaving us comfortable with the order before the final briefing.”
“The 6 passenger portions of a seafood starter and warm vegetable sides were the easy part; managing an evening cabin service at MMAS took more planning. The Galley Girls prepared the breakfast portions for assembly in the galley, with the accompanying elements easy to locate. Keeping the starters aside until service helped preserve the presentation while we dealt with the boarding tasks. The catering handover stood out more than any sales pitch about in-flight catering services.”
“Menu approval at AGU covered fresh fruit and breakfast pastries for 6 guests, leaving us to organise the service around a changing departure schedule. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. The cabin team could match the desserts to the request before moving on to the remaining departure tasks. For aviation catering, that attention to packing arrangement made the order noticeably easier to manage.”
Private jet catering is priced per menu, not per tray. A return sector ordered together from MMAS keeps the shopping and packing in one plan, which often simplifies the invoice. Seasonal produce and premium cuts move the figure more than anything else.
Order when you know the trip. If the guest list changes after that, call us: we re-plan the quantities and relabel each tray. Last-minute orders are handled for AGU.
Inflight catering customs depend on where the food starts. A guava and cheese plate made in Aguascalientes travels without friction. Imported fresh items need to be declared, and your handling agent knows the current rule.
Guests can bring their own meals, though crews usually prefer a labelled tray they can trust. For an early morning departure at AGU, we pack cold and hot items separately so the galley sorts them in one pass.
Not part of the charter. A delegation or government flight arriving at Aguascalientes still orders catering on its own, and we cook only after the menu is cleared.
Tail, pax and diets — a flight attendant takes it from there, day or night.
