Catering to your aircraft in Ciudad Acuña.
Ciudad Acuña runs on small and midsize jets crossing the Coahuila plateau, and heat decides the packing. We prepare private jet catering and crew meals for your galley and pass them over at the FBO.
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.
Coahuila is cattle and desert country, and the private jet menu for Ciudad Acuña follows it. Our private jet food leans on local specialities: carne asada sliced thin and packed with its salsa apart, cabrito al pastor for groups who want something regional, and flour tortillas made the northern way, wide and thin. Private jet platters travel well as cold cuts of machaca, queso Chihuahua-style cheese boards and fresh fruit. Gourmet inflight meals can include enchiladas in a rich red chile sauce that finish in your oven. Private jet snacks cover pan dulce, pecans from the Coahuila region and spiced nuts. The inflight menu is written around Coahuila, so a passenger leaving MMCC tastes where they were.
Ask what Coahuila eats and the answer is beef, goat, corn and wheat. For a private jet menu at Ciudad Acuña we build on that: machaca with eggs for early departures, carne asada tacos with tortillas kept apart, and cabrito for tables that want one dish with a story. Local specialities also include pan de pulque and dulce de leche sweets from the region. Private jet platters, gourmet inflight meals and private jet snacks are all packed to your galley, so private jet food from the Coahuila kitchen arrives labelled and ready to re-plate. This inflight menu changes with season and crew preference.
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.
Ciudad Acuña International sits at 1,410 ft on the Coahuila plateau, where midday heat and a flat desert horizon shape what a galley can hold. Private jet catering here leans on northern Mexican cooking: grilled beef, flour tortillas, cabrito and cold plates that survive an afternoon on the apron. Inflight catering, in-flight catering and aviation catering orders come to us by phone or email, and executive jet catering is packed to your galley layout. Business aviation catering for diplomatic flight catering requests follows protocol, and cabin crew meals are boxed and marked separately.
Business jet catering at Ciudad Acuña is usually a short, specific brief: a few passengers, one galley, a regional dish or two. Corporate jet catering and charter flight catering follow your tail's layout, with VIP flight catering for owners, luxury inflight catering when requested, a private jet chef who writes each bespoke menu around Coahuila ingredients, and a sealed box for each seat at ACN.
Government flight catering at Ciudad Acuña follows protocol: a named team, traceable packaging and discretion. Head of state flight catering and VIP aviation catering are cleared with the protocol office before anything is cooked, and state visit aircraft catering is coordinated with your handling agent for MMCC.
Special meals at Ciudad Acuña start in a kitchen where flour, lard and cheese appear in many traditional dishes, so allergen free work means a clean board and a separate box, not a swap on the plate. Kosher, halal, vegan, gluten free and kids meals are planned with the headcount and the galley, and masa-based tortillas offer a natural gluten free route when corn is confirmed pure. Each tray is marked by seat number.
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 Ciudad Acuña the crew eats last and fastest, so crew meals are built for that. Flight crew meals and pilot meals sit in boxes marked CREW, crew catering is ordered with the guest menu and invoiced the same way, and cockpit meals stay separate from passenger trays. Crew meal boxes offer different meals for pilots when the operator wants it, and cabin crew meals are added on request at MMCC.
Your handling agent opens the apron door, and we meet the aircraft there. FBO catering at ACN includes catering delivery to the FBO, coordination with ground handling catering, access through the general aviation terminal, and handling agent catering that matches your slot.
On the apron at ACN, the tail you fly decides whether the food goes up the stairs by hand or on a lift. A light or midsize jet takes galley catering carried up the stairs by hand, while a large-cabin or VIP airliner may need a high loader for airside catering delivery. Tell us the type and door height and we plan aircraft provisioning for the ramp at ACN, with trolleys, insulated carriers and ice sized to the galley.
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.
MMCC is a general aviation field in northern Coahuila, used by corporate jets and charter tails flying into Ciudad Acuña. Airport catering here works around a modest terminal and an open apron, and the FBO services on the field are what your handling agent uses to meet the aircraft.
ACN is a quiet business aviation hub where inflight catering, in-flight catering and aviation catering orders ride on small tails. Business aviation catering and executive jet catering fit the galley, diplomatic flight catering follows protocol, and cabin crew meals and crew meals are boxed separately. Ground handling services stay light here, so the apron is rarely crowded. Summer heat shapes packing, and winter mornings can be cold.
Customs at MMCC apply Mexican rules to food on board. Ordering locally limits questions, and your handling agent can clear the delivery airside for ACN through the usual ground handling services and FBO services on the field.
Average rating from the cabin crew and pilots we cater for.
“The 6 passenger portions of a breakfast basket with individual preserves were the easy part; managing a small galley worktop at Ciudad Acuña International Airport took more planning. The Galley Girls kept the sandwiches separate from the finishing elements, which gave us control over the final presentation. I appreciated the emphasis on catering handover throughout the inflight catering arrangements. It made a difference to have the fruit plates ready without cluttering the galley work area during preparation.”
“Timing and organisation mattered at MMCC, where our order of chicken skewers with a couscous salad for 3 people involved a small galley worktop. With in-flight catering, careful attention to storage requirements matters as much to our crew as the menu itself. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation.”
“Keeping the galley organised at ACN meant planning prawn salad and small fruit plates for 11 guests with a small galley worktop in mind. The crew briefing stood out more than any sales pitch about vip inflight catering. After a final adjustment to the breakfast portions, The Galley Girls gave us one revised order summary to work from. We checked the canapés against the same summary, keeping the cabin team and the handling contact aligned.”
Private jet catering cost at MMCC is built per menu. A late headcount change affects portions, ice and packing, so we recalculate on the new number and send the revised total. Orders with changed counts are taken by phone or email.
When you want one regional item, say cabrito, on the menu, tell us with the tail and the slot. Last-minute orders are handled, and customs-friendly cooked items make it easy to plan.
Early or late departures from ACN are common, and customs rules on food still apply. Locally prepared catering is simplest because it starts inside the country. Phone or email us day or night.
You can carry personal items, but customs may inspect or confiscate fresh products at MMCC. A delegation is better served by a menu cleared by protocol before cooking.
Not by default. A charter covers the aircraft, and food is a separate order. Mexican customs apply to imported produce, so local catering at Ciudad Acuña is simpler.
Tail, pax and diets — a flight attendant takes it from there, day or night.
