Catering to your aircraft in Culiacán.
Culiacán's rhythm follows Sinaloa's farms and fishing boats, and at Bachigualato it means shrimp, tomatoes and chiles reach the galley as fresh as they leave the field. We cook and pack for the crew who serve it.
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.
Anyone loading at Culiacán works with a pantry that is unusually good for an airport this size, because Sinaloa grows and fishes what the rest of Mexico buys. The private jet menu for MMCL leans on that: shrimp from the Pacific coast, field tomatoes, serrano and jalapeño, avocado, mango and well-aged beef. As an inflight menu, local specialities need to survive a fridge, a drawer and a small oven, so we design the private jet food for the galley, not for the restaurant. Aguachile goes as a cold board with the lime cure in its own pot. Chilorio goes hot with tortillas and a salsa apart. Camarones a la diabla, shrimp in a red chile sauce, ride in an oven tray. Sinaloa is also where tamales and tacos gobernador, shrimp, melted cheese and poblano, come from, and both can be packed per passenger.
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.
Culiacán sits in the Sinaloa farm belt, so the produce here is better than the usual airport fare, and Bachigualato (MMCL/CUL) is where it goes into the galley. Private jet catering on this field means Pacific shrimp, tomatoes, chiles and carne asada packed for the aircraft you actually fly. Our team of former VIP flight attendants writes the menu, and the same brief covers inflight catering for the passengers, in-flight catering for a stopover, and aviation catering for the cockpit. Business aviation catering at CUL runs from a light breakfast to a full dinner service, and executive jet catering for a delegation follows the same order with a protocol check. Diplomatic flight catering is cleared before anything is cooked, and cabin crew meals are packed separately, on request.
Executives flying into Culiacán expect something that tastes of Sinaloa, not of a hotel. Business jet catering from MMCL is built by a private jet chef who writes a bespoke menu per flight. Corporate jet catering, VIP flight catering and charter flight catering follow the same method, and luxury inflight catering uses regional seafood, produce and meats.
Official aircraft into MMCL come with a protocol office rather than a kitchen telling us what to do. For government flight catering, head of state flight catering, VIP aviation catering or state visit aircraft catering, we agree the menu in advance, name the team handling it and seal the boxes for handover.
Sinaloan cooking hides allergens in plain sight: shrimp and fish in sauces and cures, peanuts in moles and salsas, wheat flour in tortillas, dairy in the cheese and crema that finish most plates. Kosher, halal, vegan, gluten free, allergen free and kids meals are each treated as a procedure: ingredients checked against the order, cooked and packed apart, and labelled by seat number. Special meals are written for MMCL on request, with a separate board and box so nothing crosses over.
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.
When the crew eats last, the food has to hold. Crew meals from Culiacán are ordered with the trip and billed with it, and flight crew meals follow the same label system as the passenger trays. For pilot meals we cook different meals for pilots, as many operators require, and pack them in crew meal boxes. Cockpit meals are simple, and crew catering is set up for a long turnaround on the apron.
Your handling agent is the one who knows which gate is open. FBO catering for MMCL is delivered through the general aviation terminal, and catering delivery to the FBO is booked on your slot. For ground handling catering we work with the agent directly, and handling agent catering stays within their access rules.
Bachigualato handles everything from light jets to larger business airliners, and the aircraft decides how the galley is loaded. A narrow cabin door means carts carried by hand, while a larger aircraft may need a high loader at the door. For galley catering on a heavier aircraft, tell us the type and we plan the boxes to fit its lockers. Airside catering delivery goes through your handling agent, and aircraft provisioning is staged so ovens, chillers and trolleys are filled in the order the crew will reach them.
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.
Bachigualato Federal International Airport serves Culiacán, the capital of Sinaloa, and carries both commercial and business traffic on a single field. Business aviation arrives for agriculture, mining, trade and regional government.
As a business aviation hub, Culiacán sees steady inflight catering and in-flight catering demand from corporate flights. Aviation catering and business aviation catering orders here run alongside executive jet catering for private clients. Diplomatic flight catering is rarer but follows the same protocol, and cabin crew meals are packed separately. Airport catering, general aviation traffic, FBO services and ground handling services all go through your handling agent.
Mexico controls food imports, and agricultural inspectors may remove fresh meat, dairy and produce arriving on an international flight. For an outbound departure from Culiacán, catering packed here carries no such risk. Check with your handling agent before an international leg.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at Bachigualato Federal International Airport was how a request for vegetable tartlets and a dessert selection was handled despite a tight boarding window. With in-flight catering, careful attention to cabin service sequence matters as much to our crew as the menu itself. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks.”
“Food presentation mattered to our 8 guests, but a revised passenger count also had to be considered when organising a mezze selection with flatbreads at MMCL. This experience of vip inflight catering gave us a useful reference for managing packing arrangement on another departure. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly.”
“Having 4 guests request vegetable tartlets and a dessert selection at CUL meant planning the portions carefully while accounting for a late menu amendment. Instead of asking us to improvise, The Galley Girls explained how the main courses could be arranged during service. We could finish the salads as each guest was ready, rather than laying everything out at once. My main takeaway from this private jet catering order was the practical approach to storage requirements.”
How much does private jet catering cost depends on three things at MMCL: when you depart, how many people fly, and what you pick. Night departures usually add a full hot service; early ones lean breakfast. Sinaloan seafood is the main price driver. We never quote a flat rate, because a flat rate hides the choices that matter. Your estimate lists each dish and each box.
Official flights move through Bachigualato with more paperwork than private ones, and the catering follows suit: protocol cleared first, then the menu, then the cooking. The way to keep it simple is to send your brief early, but late orders are accepted and handled. Call or email, any hour.
Customs for catering at MMCL depend on where the flight comes from. Mexican agricultural rules restrict many fresh foods arriving from abroad, so uplifting food locally is simpler than carrying it in. Leftover galley stock from an inbound international leg may be taken at arrival. Your handling agent confirms what applies to your aircraft.
Passengers sometimes want a favourite taqueria's tacos on board. It can be done, but it has to enter the airside area through your handling agent and be packed for the galley. We offer to source and pack it ourselves so the label and allergen details travel with it.
Charter and catering are two separate orders. The aircraft price does not cover food, and the invoice for it comes from us. When a passenger has a special-meal request, such as kosher, halal, a nut allergy or a child's menu, the order is written for that person and packed in its own box with a seat label.
Tail, pax and diets — a flight attendant takes it from there, day or night.
