Catering to your aircraft in Emiliano Zapata.
MMJA is a highland strip above Xalapa, where weather can change the plan and the schedule is thin. We build each order for the galley on your tail, with Veracruz produce packed to travel and a clear note for whoever reheats, re-plates and serves.
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.
Veracruz is a state of coffee, vanilla, citrus and Gulf seafood, and El Lencero sits in the Xalapa highlands where all of that is within reach. A private jet menu built here leans on what the region does best: huachinango a la veracruzana, chiles rellenos, tamales and coffee from the nearby sierra. We write the inflight menu so each local speciality travels properly, with sauces apart, rice separate and fish cooked to be re-plated, not rescued.
For private jet food at MMJA, think regional rather than generic. Local specialities such as pambazo, picadas and cold-smoked chile sauces are packed for a galley, labelled by seat, and handed over with notes for the flight attendant. Veracruz is the reference for the whole menu: seafood from the Gulf coast, tropical fruit, vanilla and Xalapa coffee shape the private jet menu and the inflight menu, with local specialities given the same care as any imported item.
El Lencero is a quiet field in Emiliano Zapata, so the menu is planned in advance, not improvised on the ramp. A private jet menu here starts from Veracruz staples: coffee, tamales, grilled fish, tropical fruit. Each dish is chosen for how it travels, and the inflight menu notes what finishes in the oven, what stays chilled and what goes apart. Private jet food from this region reads best when it is simple, seasonal and clearly local.
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.
El Lencero Airport (MMJA / JAL) is a small highland strip in Emiliano Zapata at 3,127 ft, and the galley arrives packed for what the cabin can actually do. We provide private jet catering here, plus inflight catering written by former VIP flight attendants, in-flight catering for charters, aviation catering for operators and executive jet catering for owners. Business aviation catering for the Veracruz highlands, diplomatic flight catering for official visits and cabin crew meals for the crew all follow the same rule: one brief per aircraft, handed over at the FBO.
Most flights into MMJA are small: an executive team, a family, a charter group heading for Xalapa or the coast. We handle business jet catering and corporate jet catering for that cabin, with VIP flight catering for protocol-minded guests, charter flight catering for operators and luxury inflight catering written by a private jet chef as a bespoke menu.
Official flights into El Lencero need quiet handling: government flight catering and head of state flight catering are written with the protocol office, not around it. VIP aviation catering for a delegation and state visit aircraft catering for a larger party are prepared by a named team, with traceable sourcing and nothing left to chance.
At El Lencero the diet question is mostly about what hides in Veracruz cooking: sauces thickened with flour, lard in tamales, nuts in moles, shellfish in stocks. Kosher, halal, vegan and gluten free requests are handled as a procedure, each with its own board and box, marked by seat. Special meals, allergen free orders and kids meals are written into the brief, and the flight attendant gets a card for each restriction.
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 at El Lencero often wait on the ground between legs, so crew meals are packed to be eaten in a short break. Flight crew meals and pilot meals can be ordered on request, invoiced like everything else, and crew catering is labelled CREW so it stays apart from the cabin. Cockpit meals travel as crew meal boxes, with different meals for pilots when operator policy asks for it, and cabin crew meals follow the same brief.
Most orders at MMJA end at the FBO, at the general aviation terminal or beside the aircraft if the handling agent clears it. FBO catering, catering delivery to the FBO and ground handling catering are planned around the apron rules there, and handling agent catering means we work through whoever controls access that day.
What your tail looks like on the El Lencero apron settles how the galley gets loaded at MMJA. A light or midsize jet takes galley catering straight to the door in carts or boxes; a larger cabin may need a high loader for airside catering delivery. El Lencero is a small field, so we confirm access with your handling agent and plan aircraft provisioning around the stairs, door height and the galley fitted on your tail.
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.
El Lencero is a small general aviation airport in Emiliano Zapata, in the Veracruz highlands, used mostly by private and corporate flights. Airport catering here is built for that traffic, with FBO services and ground handling services working at a scale where each aircraft gets individual attention.
As a business aviation hub for the Xalapa area, El Lencero sees owner flights, corporate shuttles and charters rather than scheduled traffic. Inflight catering and in-flight catering are written for that mix, with aviation catering and business aviation catering for operators, executive jet catering for owner trips, diplomatic flight catering for official visits and cabin crew meals for whoever works the cabin.
Mexican customs applies to everything that arrives on the aircraft, and fresh meat, dairy and produce from abroad can be held at inspection. Ordering the food locally for El Lencero avoids that: it is cooked and packed in Mexico, labelled, and handed over at the FBO with nothing to declare beyond the usual.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at MMJA, the next request was a mezze selection with flatbreads for 8 guests, with a tight boarding window to work around. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. For private aviation catering, that attention to meal organisation made the order noticeably easier to manage. Keeping the main courses identifiable helped the colleague taking over service understand the order without another long explanation.”
“Service planning came first at JAL, with 7 passengers choosing beef fillet with roasted potatoes and two separate meal services influencing our preparation. For our team, the strongest part of their business jet catering was how they handled catering handover. The fruit plates came from The Galley Girls in stackable containers, with a packing list that matched the contents. Separating the desserts from the first service items helped us avoid opening boxes we did not yet need.”
“As the person coordinating mushroom risotto and a green salad for 7 passengers at El Lencero Airport, I needed an arrangement that considered a short ground stop. For our team, the strongest part of their business aviation catering was how they handled written menu details. I asked The Galley Girls for the starters in separate meal boxes, with garnishes supplied separately for plating on board. The salads stayed together in one group, so another crew member could follow the same plating sequence.”
How much does private jet catering cost here? It depends on three things: what is on the menu, how many are flying, and how your handling agent lets us reach the ramp. Seafood from the Gulf and imported items weigh differently from tamales and fruit, so we quote each order separately.
Allergen and religious meals are cooked on their own, so the earlier the brief reaches us the more choice you have. At MMJA, with few movements per day, there is room to plan. Last-minute orders are handled, and we say plainly when a request is better changed than rushed.
Customs is about origin. Food loaded locally for departure is straightforward; food that came on the aircraft from abroad may be inspected or left behind. A large galley tempts operators to bring supplies, but at MMJA it is easier to cook, pack and hand over here.
Bringing your own food is possible, though customs may question imported meat, dairy or produce. For an empty-cabin repositioning to El Lencero, a small crew order is the practical answer: a few boxes, no cooking, handed over at the FBO.
Catering sits outside the charter price, so at MMJA it is a separate order with its own invoice. When the crew has a long duty day and waits for the passengers, we add crew meal boxes to the brief, still on request and invoiced like the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
