Catering to your aircraft in Tuxtla Gutiérrez.
Highland air, a 1,499 ft runway and a Chiapas menu packed for your galley. We cook and pack for crews flying into Tuxtla Gutiérrez.
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.
Chiapas has one of the most distinct tables in Mexico, and a private jet menu at Tuxtla Gutiérrez can lean on it without losing the galley. Our inflight menu starts from local specialities: cochito horneado, sopa de pan, tamales chiapanecos wrapped in banana leaf or chipilín, and queso de bola from Ocosingo. Private jet food from Chiapas travels well when the sauce is packed apart and the tortillas come warm in foil.
Coffee from the Soconusco and Sierra Madre slopes is the easy win for a morning departure from TGZ, packed in a thermal carafe or as ground beans. Private jet platters built around Chiapas ingredients, gourmet inflight meals with mole chiapaneco and fresh tropical fruit, and private jet snacks such as pepitas and chicharrón de queso, are packed and labelled by seat number.
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.
Most traffic through TGZ is charter and corporate flying into Chiapas: Sumidero Canyon visits, Palenque and San Cristóbal ground programmes, coffee-region business. Private jet catering here follows those trips, with inflight catering that suits a short leg and a longer one back. We also handle diplomatic flight catering and executive jet catering at MMTG, with cabin crew meals boxed for the flight deck and the cabin. Business aviation catering and in-flight catering are written around your galley, not around a standard tray.
Most business flights into TGZ arrive for a short stay and leave the same day. Business jet catering, corporate jet catering and charter flight catering are kept simple: VIP flight catering from a private jet chef, a bespoke menu, luxury inflight catering that reheats well.
When an official delegation lands at MMTG, catering is handled with discretion. Government flight catering and head of state flight catering start with the guest list and diets. VIP aviation catering and state visit aircraft catering follow protocol.
Special meals at Tuxtla Gutiérrez start from a local reality: much of Chiapas cooking relies on maize, wheat in the bread dishes, and pork fat in the sauces, so allergen free and gluten free orders are checked line by line before anything is packed. Kosher, halal, vegan and kids meals are handled as a procedure written against the galley you have, with the restriction card on the lid and the dish in its own box.
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 request, crew meals at MMTG are boxed and labelled by role. Flight crew meals, pilot meals and cockpit meals stay separate from the cabin trays, and crew catering is invoiced with the order. Crew meal boxes can carry different meals for pilots.
At MMTG the FBO or your handling agent opens the gate. FBO catering, catering delivery to the aircraft, and ground handling catering all go through the general aviation terminal, with handling agent catering handed over at the steps.
Here on the Tuxtla Gutiérrez apron, the type on your tail sets how the food goes aboard. A light or midsize jet is usually served by hand through the cabin door; larger business jets may need a high loader to reach the galley door. Galley catering is planned from the type: oven or no oven, drawers or carts, chiller space. Airside catering delivery goes through your handling agent, and aircraft provisioning at the apron follows your slot.
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.
MMTG, the airport serving Tuxtla Gutiérrez, carries scheduled and general aviation traffic across Chiapas. Airport catering for private flights is packed for your galley and handed over at the FBO or general aviation terminal, alongside the FBO services and ground handling services that run the apron.
Business aviation hub traffic at Tuxtla Gutiérrez is mostly short stays for tourism and business in Chiapas, with the FBO services and ground handling services working around those turns. Inflight catering, in-flight catering and aviation catering follow the aircraft; business aviation catering, executive jet catering, diplomatic flight catering, cabin crew meals and crew meals are all available on request.
For flights leaving Tuxtla Gutiérrez for another country, the destination's import rules decide what can be on board, and your handling agent and the FBO services on the field will tell you what the ground handling services will clear at the apron. We keep fresh produce sealed and meat fully cooked so the order can be declared.
Average rating from the cabin crew and pilots we cater for.
“An order of mini sandwiches and individual desserts for 3 people at Angel Albino Corzo International Airport had to be organised around an evening cabin service. When comparing private jet catering companies, I would look closely at packing arrangement after this experience. After a final adjustment to the sauces, The Galley Girls gave us one revised order summary to work from. The note about the main courses was easy to spot, and we could brief the rest of the team quickly.”
“Service planning came first at MMTG, with 8 passengers choosing roasted chicken and seasonal vegetables and a late menu amendment influencing our preparation. My search for "private jet catering near me" led to a practical conversation about final order confirmation. The confirmation from The Galley Girls showed the sauces clearly enough for us to check the planned service quantities. We also checked the main courses before approval, which helped avoid a second round of questions later in the preparation.”
“Food presentation mattered to our 2 guests, but different crew meal preferences also had to be considered when organising herb chicken with a quinoa salad at TGZ. I wanted clear identification on the breakfast portions; The Galley Girls made the packing arrangement easy to compare with the order. The salads were also listed clearly, which made it easier to pass instructions between crew members during preparation. This experience of private jet catering menu gave us a useful reference for managing storage requirements on another departure.”
It depends on what you want on board, so a repositioning leg with only crew is usually a small order: crew meals and some cold items, priced by menu rather than by weight. A full Chiapas platter for six passengers costs more than boxed crew meals for two.
Duty-time pressure at MMTG calls for a simple order: one handover, one handling agent, one contact. Send tail, slot and headcount, and we handle the rest, including last-minute changes to the menu.
Dry season from November to April means more reliable departures; rainy season from May to October may delay them. Either way, customs rules concern the destination: meat, cheese and fresh produce are the usual restrictions.
Yes: bring what you like, but remember the galley. A long leg means two sets of plates, two timings. We can build both services at TGZ, with sauce apart so nothing goes soft.
Charter and catering are two bills. Short turns at MMTG do not change that; they only mean the handover needs a single, clear time at the apron.
Tail, pax and diets — a flight attendant takes it from there, day or night.
