Catering to your aircraft in Villahermosa.
Tabasco is humid and the apron is hot, so every plate leaving for a cabin at Villahermosa is packed for that. We cook with local produce and hand it to your FBO, ready for the galley.
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.
A private jet menu for Villahermosa is shaped by Tabasco itself: a humid river-delta state where cacao, plantain, chaya, freshwater fish and tropical fruit are everyday produce. Local specialities travel differently from European ones, and a good inflight menu here is built around that.
Pejelagarto, the local gar, is the signature fish of the state; it is grilled or smoked and hardly suits a galley with one oven, so we pack it chilled with the sauce in its own pot. Tabasco cacao is the other strong thread, turned into dark chocolate pieces and a cold dessert that holds in the drawer. Private jet food from Tabasco also means plantain, sweet or savoury, and tropical fruit cut the day of the flight.
For your cabin, we keep the private jet menu simple: one chilled starter, one hot main that finishes in the oven, fruit and cacao to close. Local specialities that do not survive pressure and heat stay off the list, and we tell you why.
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.
Tabasco's lowland heat decides what survives a cabin, and that is where private jet catering at Villahermosa (MMVA / VSA) starts: chilled river fish, cacao desserts and tropical fruit packed so they hold from the apron to the seat. Inflight catering here is written around humidity, not around a template, and aviation catering for the galley means plates that re-plate cold or finish in one oven. For business aviation catering and executive jet catering we adapt to your aircraft type, and diplomatic flight catering follows the protocol brief. The same kitchen packs cabin crew meals, labelled CREW and kept apart from the guest trays. In-flight catering for Carlos Rovirosa Pérez International is ordered by phone or email, day or night.
Executives landing at MMVA often want one hot course and something local. We plan business jet catering and corporate jet catering around your galley, and the private jet chef builds a bespoke menu for VIP flight catering or charter flight catering. Luxury inflight catering is plated simply, since the cabin decides.
Government flight catering at Villahermosa follows protocol: menus are cleared before anything is cooked, and traceability is kept. Head of state flight catering and VIP aviation catering use a named team, and state visit aircraft catering stays discreet.
Humid kitchens hide allergens in unexpected places: nut pastes in sauces, shellfish stock in rice, wheat in tamal dough. At Villahermosa we handle kosher, halal and vegan requests, gluten free and allergen free plates, kids meals and other special meals as a separate cook: each is sealed on its own board and the dish is named on the tray.
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.
Our crew meals for MMVA are an optional line on the order, priced like any dish. Flight crew meals and pilot meals travel in separate boxes; crew catering respects your rotation, and cockpit meals can be two different dishes, which is how different meals for pilots are done. Crew meal boxes are labelled CREW.
FBO catering at Villahermosa ends at the aircraft: catering delivery to the FBO goes through the general aviation terminal, and ground handling catering is coordinated with your handling agent. Handling agent catering follows the access they have to the apron.
At MMVA the aircraft you fly sets the loading: a light jet takes a trolley carried up the steps, while a larger cabin may need a high loader at the door. Galley catering is packed to the oven and drawer of your aircraft, and airside catering delivery follows the handling agent's access to the apron. Tell us the type and the galley and we plan the aircraft provisioning around it.
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.
Villahermosa's airport is Tabasco's main gateway, used by oil and gas business travellers and by regional visitors. Airport catering for private flights follows the general aviation terminal.
The field works as a general aviation and business aviation hub for the state. We provide inflight catering, in-flight catering and aviation catering, with business aviation catering and executive jet catering for each tail. Diplomatic flight catering and cabin crew meals follow the same standards, and FBO services and ground handling services are coordinated on the day.
Mexican customs control food import, so fresh produce is bought locally and packed in Villahermosa. Ask us about the return leg before you land.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 10 guest order at MMVA called for excess complexity: just a light pasta dish with grilled vegetables and sensible planning for a tight boarding window. The order made inflight catering feel manageable because the meal organisation had been considered beforehand. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. That left time to check the starters properly before the passengers were ready for the next part of the service.”
“A request for a breakfast basket with individual preserves, 7 passengers, and several individual meal preferences: that was our brief for the departure at VSA. For our team, the strongest part of their in-flight catering was how they handled storage requirements. With several people involved, The Galley Girls kept the main courses and delivery arrangements together in a concise order update. We could account for the sauces before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“I wanted a charcuterie board and fresh bread for 6 guests at Carlos Rovirosa Pérez International Airport, packed sensibly for a cabin team dealing with a short ground stop. The Galley Girls suggested individual containers for the snack boxes, and that choice worked well with our storage arrangement. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need. My main takeaway from this vip inflight catering order was the practical approach to galley preparation.”
Prices are menu by menu. In wet-season weeks a plate of cut tropical fruit costs less than a cooked river fish, and we say so before you confirm.
If you fly two services across a long sector, give us the galley details first. The rest follows, and late changes are handled.
Import limits on fresh produce are real here. We source in Tabasco and deliver on your slot, so customs stays out of the way.
You can, but customs may take it. For the way back we prepare a return leg order in Villahermosa so nothing needs to cross a border.
No. Catering is not part of the charter: food is its own order with its own invoice, and a headcount change on the day is handled on our side.
Tail, pax and diets — a flight attendant takes it from there, day or night.
