Chichén Itzá International · MMCT / CZA · Mexico

Private jet catering at Chichén Itzá International Airport (MMCT / CZA), Tinúm

Catering to your aircraft in Tinúm.

Chichén Itzá International is a day-trip airport. Aircraft arrive in the morning heat, the passengers go to the ruins, and the crew wait on a quiet Yucatán ramp. We prepare the meals for that rhythm and hand them over at the FBO.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Inflight catering with the flavours of Tinúm (CZA)

Yucatán cooking is built on achiote, sour orange, lime and roasted habanero, and it travels well once you separate the sauce from the protein. A private jet menu for MMCT leans on that: cochinita pibil shredded and sealed with the pickled red onion in its own pot, sopa de lima served as broth with the crisp tortilla strips packed dry. These are the local specialities guests ask about after a morning at the ruins, and they fit an inflight menu without a trace of the kitchen odour that heavy frying would leave in a closed cabin.

Private jet food at Chichén Itzá International works best when it tastes of the peninsula. Poc chuc, grilled pork marinated in sour orange, slices cleanly for private jet platters. Papadzules, tortillas rolled around egg with pumpkin-seed sauce, arrive with the sauce apart and are plated in the galley. Fresh tropical fruit, habanero salsa in a sealed ramekin and xnipec on the side finish an inflight menu that is unmistakably Yucatán. Every dish is described by how it finishes on board: oven, chilled, sauce apart, or re-plated cold.

Open the menu Download the menuPDF

Cochinita pibil, lime and habanero as local specialities for a private jet menu at Chichén Itzá, Yucatán

01Cochinita pibilOven, pickled onion in its own pot

02Sopa de limaBroth sealed, tortilla strips packed dry

03Poc chucSliced, oven, salsa apart

04PapadzulesSauce apart, plated in the galley

05Salsa xnipecHabanero kept in a sealed pot

06Yucatán fruit plateChilled, cut the morning of the flight

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · TinúmChichén Itzá International Airport · MMCT

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Chichén Itzá International Airport (MMCT)

Charter flights into Chichén Itzá International land on a flat Yucatán plain, a few steps from the apron, and most guests are here for the ruins and the cenotes. Private jet catering at MMCT has to survive heat and humidity on the ramp, so cold plates stay chilled and hot dishes are packed for your galley oven. The same kitchen discipline covers inflight catering, in-flight catering and aviation catering for every cabin crew meals request, from business aviation catering on short sectors to executive jet catering for a full house, and diplomatic flight catering when protocol sets the menu.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Private jet catering trays on a business jet cabin table at Chichén Itzá International, Tinúm

Business aviationOur core

Business jet catering at Chichén Itzá International Airport for VIP flights

Business jet catering at Chichén Itzá International is typically a lunch for six to ten on a Gulfstream or Challenger that lands, waits and leaves the same day. Corporate jet catering here means a menu for a hot ramp and a short cabin stay. VIP flight catering and charter flight catering follow the same lines, luxury inflight catering is built from regional ingredients, and our private jet chef writes a bespoke menu around your galley.

Government flight catering plated for a VIP arrival at MMCT, Yucatán

State & royalDiscretion, protocol

Private jet catering for government and royal flights at Chichén Itzá International Airport (CZA)

Government flight catering at Chichén Itzá International is handled with the discretion the protocol office expects. Head of state flight catering and VIP aviation catering follow a pre-cleared menu, state visit aircraft catering uses a named team, and ingredients are traceable from the kitchen to the aircraft.

Private jet menu at Chichén Itzá International Airport: inflight catering highlights (CZA)Or write your own, we cook it

Chilled tropical fruit private jet platters for a flight from CZA, Tinúm

Cold galley

No oven · served in four minutes

Tropical fruit private jet platters with lime and chili saltChilled

Shrimp ceviche as a gourmet inflight meals starterRe-plate cold

Jicama and orange salad with pumpkin seedsChilled

Private jet snacks: roasted pepitas, plantain chips, dried mangoChilled

Hot gourmet inflight meals of poc chuc and black beans packed for a MMCT departure, Yucatán

Hot service

One oven · re-plated in twelve minutes

Cochinita pibil with black beans and rice, a gourmet inflight meals mainOven

Poc chuc with grilled onion and salsaSauce apart

Chicken in recado negro with tortillasOven

Queso relleno in its own sauceOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Halal, kosher and kids meals: inflight catering at Chichén Itzá International Airport (CZA)

At Chichén Itzá International the dietary question is mostly about hidden ingredients: lard in beans and tortillas, pork in broths, peanuts and pumpkin seeds in sauces. For kosher, halal, vegan, gluten free and other special meals we cook separately from the regional recipes, mark each box by seat number and restriction, and keep allergen free and kids meals on their own board and packed apart.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals and cockpit meals in Tinúm (MMCT)

Crew meals at MMCT are a request, invoiced like any other item. Flight crew meals travel in sealed crew meal boxes, pilot meals and cockpit meals are packed to be eaten with one hand, different meals for pilots are prepared on demand, and crew catering for a Tinúm day trip stays simple: something cold for the wait and one hot dish for the leg home.

Meal passMMCT

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passMMCT

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Apron and general aviation terminal at Chichén Itzá International Airport (MMCT), Tinúm, Yucatán

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering at Chichén Itzá International Airport (CZA): delivery to your aircraft

FBO catering at Chichén Itzá International means the food reaches the aircraft through the FBO. Catering delivery to the FBO is coordinated with your handling agent, who meets the vehicle at the general aviation terminal. Ground handling catering and handling agent catering rely on the tail number and the slot.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Chichén Itzá International Airport

MMCT is a small, flat apron, and airside catering delivery here is straightforward: the vehicle reaches the aircraft through the FBO and your handling agent. Galley catering for a mid-size or large cabin is loaded by door height, with a high loader arranged when the aircraft type calls for it. Aircraft provisioning for a larger VIP type is agreed with the handling agent in advance, so the delivery to the aircraft goes through the correct gate.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportMMCT / CZA

About Chichén Itzá International Airport (CZA): airport catering for business aviation

Chichén Itzá International serves the Yucatán interior at Tinúm, a place most business-aviation passengers know only because of the archaeological site. The airport catering we offer fits a small terminal and a hot apron.

Business aviation

General aviation at Chichén Itzá peaks in the dry months, when private flights bring guests to the ruins. Inflight catering and in-flight catering here are matched to day trips, aviation catering and business aviation catering to the galley, executive jet catering to the cabin size, diplomatic flight catering to protocol, and cabin crew meals to your request. FBO services and ground handling services keep the ramp organised as a business aviation hub in a small way.

Customs & food import

Mexico applies agricultural and customs rules to fresh meat, dairy and produce brought into the country, and the handling agent explains how they apply to your flight. A menu prepared locally avoids carrying those items in.

ReviewsFrom the crews we cater for

4.3 / 5

★★★★☆

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★ROYAL FLIGHT

“As the person coordinating a breakfast basket with individual preserves for 4 passengers at Chichén Itzá International Airport, I needed an arrangement that considered limited fridge space. I gave The Galley Girls our storage brief and asked for the desserts to arrive in clearly marked packs. We placed the crew provisions in their planned storage area without first having to reorganise all the catering boxes. For our team, the strongest part of their vip inflight catering was how they handled crew briefing.”

Felipe K. | Royal family manager

BBJ

★★★★☆GOVERNMENT

“Between cabin checks at MMCT, I coordinated chicken skewers with a couscous salad for 7 guests and explained our concerns about different crew meal preferences. I wanted clear identification on the canapés; The Galley Girls made the packing arrangement easy to compare with the order. I appreciated the emphasis on final order confirmation throughout the private jet catering arrangements. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation.”

Thomas U. | Government flight manager

ACJ319

★★★★☆LIGHT JET

“Our priority at CZA was roasted chicken and seasonal vegetables for 5 passengers, with several individual meal preferences shaping the service plan. This experience of private jet catering services gave us a useful reference for managing meal organisation on another departure. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the desserts quantities from several messages during the final departure checks.”

Rami I. | VIP flight attendant

Learjet 75

Chichén Itzá International: the questionsAsked by crews

How much does private jet catering cost on a long leg out of Chichén Itzá with two services on board?+

How much does private jet catering cost depends on how much the cabin eats and how much the galley can finish. Out of Chichén Itzá, a two-service long leg is typically built around one hot main and a chilled second plate, and that structure keeps cost clear. Seafood-heavy menus raise it, regional comfort dishes lower it.

What is the lead time for private jet catering at Chichén Itzá International?+

For a short turnaround at Tinúm, send the tail, the slot and the headcount as early as you can so we can match the handover to the ground time. Fresh produce such as mamey or fruit plates is easy to source; special meals take more care. Last-minute orders are handled.

What do customs mean for catering ordered here for the return leg?+

Ordering the return leg's meals at CZA means the food is prepared and delivered locally, so nothing perishable has to clear customs on arrival. Imported fresh items are what inspectors question in Mexico, and a Yucatán-sourced order sidesteps that. Your handling agent can confirm the paperwork.

Can you bring food on board when the passenger count changes at the last minute at MMCT?+

Passengers can carry their own meals, though the galley and customs rules limit what is practical. When the count changes at the last minute, send the new number and we recut the order; a platter-style menu absorbs changes better than individual trays.

Is catering part of a charter into Tinúm, and can it feature a local product?+

The answer is no: the private jet charter does not cover food. Orders are placed separately and billed like the rest. Because Chichén Itzá is such a strong regional draw, one Yucatán dish often becomes the centrepiece of the menu.