Catering to your aircraft in Ciudad del Carmen.
At ten feet above sea level, Ciudad del Carmen International runs on offshore-energy charters and Gulf heat, and your galley needs food packed for both. We cook for the crew who serve, and hand it 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.
Campeche cooks from the Gulf, and a private jet menu built for Ciudad del Carmen follows it. The inflight menu leans on pink shrimp, which is the local pride here, plus crab, snapper and ceviche made with lime and habanero on the side. Private jet food from this coast travels cold or hot but never in between, so every dish is packed for the galley you actually have. Local specialities such as pan de cazón, a layered Campeche dish of shark and tortilla with tomato sauce, are cut and sauced apart so they plate cleanly. Private jet platters of chilled seafood, gourmet inflight meals finished in the oven, and private jet snacks like plantain chips and cacahuates in light packs cover the cabin. Ask for Campeche flavours and we build the private jet menu around them.
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 del Carmen sits on an island between the Gulf of Mexico and the Laguna de Términos, and the airport at MMCE lives on offshore-energy crews and charters running in and out of Campeche. Private jet catering here means seafood that has to stay cold, humid-weather packing and handover at the FBO. Our inflight catering is built around what your galley can really do, and the same in-flight catering rules apply from Carmen to anywhere else. Aviation catering for business aviation catering trips, executive jet catering and diplomatic flight catering all follow one brief, and cabin crew meals can be added to the same order.
Executives landing at MMCE for the oil and gas business expect a short, confident menu. Our private jet chef builds a bespoke menu for business jet catering and corporate jet catering alike, from VIP flight catering for a board trip to charter flight catering and luxury inflight catering for a leisure leg to the coast.
Government flight catering at MMCE follows protocol set before anything is cooked. Head of state flight catering, VIP aviation catering and state visit aircraft catering all involve a named team, traceable ingredients and discretion in how the food reaches the aircraft.
Seafood is the centre of the Campeche kitchen, so allergen control matters here more than most places: shellfish and fish stay on separate boards and in separate sealed boxes from everything else. Kosher, halal, vegan, gluten free, allergen free and kids meals are special meals we plan with your passenger list, and each one gets its own labelled box rather than sharing a tray. Corn tortillas make gluten free simpler than you would expect, and fruit and vegetable plates travel well in this heat.
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.
Crew meals at Ciudad del Carmen are ordered on request and invoiced like the rest of the order, packed in boxes labelled CREW. Flight crew meals can be hot or cold depending on how long you wait on the ground, and pilot meals are different for captain and first officer when operator policy asks for it. Our crew catering is built around the heat here: cockpit meals are one-handed, crew meal boxes close tight, and different meals for pilots are separated so nothing is shared. Cabin crew meals ride in that same labelled box, so the cabin team eats from the same CREW order.
At MMCE the food reaches the aircraft through the FBO. We arrange FBO catering and catering delivery to the FBO with your handling agent, so ground handling catering meets the crew at the general aviation terminal without them having to chase it. Handling agent catering is confirmed against the slot.
Aircraft provisioning at MMCE follows the type on the ramp. A light jet takes its trays through the cabin door, while a larger aircraft with a higher sill may need a high loader on the apron for galley catering. We tell you at order time what the aircraft needs, and airside catering delivery is coordinated with your handling agent so everything reaches the door together.
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.
Ciudad del Carmen International is an airport catering base for a working island, with general aviation traffic tied to the oil and gas business. FBO services and ground handling services are straightforward, and the terminal handles charters and corporate aircraft alongside regular scheduled flights.
Ciudad del Carmen is a small business aviation hub shaped by offshore energy. Inflight catering, in-flight catering and aviation catering orders follow the shift patterns of the industry, with business aviation catering for executives and executive jet catering for owners. Diplomatic flight catering is rare but handled with the same discipline, and cabin crew meals are added on request.
Mexico regulates food entering the country, so catering that arrives from abroad can be inspected on landing. Ordering locally in Campeche keeps the galley clear of customs questions, and the order is invoiced like any other.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at Ciudad del Carmen International Airport meant planning a breakfast basket with individual preserves for 12 guests with several individual meal preferences in mind. For VIP flight catering, that attention to crew briefing made the order noticeably easier to manage. I needed the breakfast portions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the salads quantities from several messages during the final departure checks.”
“Food presentation mattered to our 3 guests, but limited fridge space also had to be considered when organising avocado toast components and breakfast fruit at MMCE. We discussed the dimensions before confirming; The Galley Girls grouped the starters into separate meal boxes that were easy to handle. Separating the salads from the first service items helped us avoid opening boxes we did not yet need. This experience of charter flight catering gave us a useful reference for managing crew briefing on another departure.”
“As the person coordinating beef fillet with roasted potatoes for 9 passengers at CME, I needed an arrangement that considered a tight boarding window. The Galley Girls talked through the quantities of snack boxes with us before confirmation, rather than leaving us to guess the portions. There was enough information about the fruit plates to brief the crew without making assumptions about what had been ordered. For private jet food, that attention to crew briefing made the order noticeably easier to manage.”
Special-meal requests change the bill in a simple way: separate cooking, separate packaging, sometimes a hard-to-find ingredient. How much does private jet catering cost then? We price the menu with the request in it, so you see the effect before you confirm.
For MMCE the question is galley size first. Give us the type and we tell you what is realistic, and a late request still gets handled with a simpler menu if the galley is small.
Short repositioning flights bring one customs advantage: you can land with little on board and take local food at MMCE. That avoids carrying meat or fresh produce through the border at all.
Crews can bring their own food, though fresh produce and meat may be questioned by customs on arrival in Mexico. A waiting crew at Ciudad del Carmen often does better with a boxed meal ordered with the flight.
No. Whatever the private jet charter terms say, catering is handled as its own order. Storm season in Campeche can reshuffle departures, so we build a menu that tolerates a late leg.
Tail, pax and diets — a flight attendant takes it from there, day or night.
