Catering to your aircraft in Mexico City.
Felipe Ángeles sits at 7,369 ft, on the México state side of the capital, and the cabin air up there is dry before you have even pushed back. We cook and pack for that galley, marked by seat, for the flight deck and the cabin.
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.
Mexico City is a table of masa, chile and slow braises, and the México state side of it adds barbacoa, trout from the high valleys and market produce that arrives before dawn. A private jet menu for Felipe Ángeles starts there: an inflight menu built from local specialities rather than a generic international card, and private jet food that still tastes of Mexico at altitude.
At 7,369 ft a galley oven and a cold drawer are working with thin air and dry cabins, so we choose what survives: braises that reheat evenly, salsas packed apart, tortillas wrapped to stay soft. Our private jet menu for Mexico City leans on local specialities because they are what guests ask for after the drive in.
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.
Most NLU departures start with a tail number and a seat plan, and the catering follows from both. Our private jet catering for MMSM covers business aviation catering for corporate trips, executive jet catering for owner flights, diplomatic flight catering when protocol is involved, and cabin crew meals for the people working the leg.
Business jet catering at Felipe Ángeles is usually a corporate trip with a tight seat plan. We handle corporate jet catering for executives, VIP flight catering for guests, charter flight catering with a short brief and luxury inflight catering when the cabin wants more. A private jet chef writes a bespoke menu around the aircraft, the galley and the people on board.
Government flight catering at Felipe Ángeles runs through protocol first. Head of state flight catering, VIP aviation catering and state visit aircraft catering are cleared with the delegation before cooking, traceable by tray and handed over by a named person.
A diet card is only useful if it matches the seat plan. In Mexican cooking the allergens are in the masa, the lard, the mole's nuts and seeds and the shared comal, so we cook separately and mark each tray by seat for kosher, halal, vegan, gluten free, allergen free, special meals and kids meals. Tell us who sits where and we label accordingly.
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.
The flight deck at MMSM rarely eats together: the captain may take a window on the ground while the first officer walks the aircraft. Crew meals are ordered on request and invoiced like the rest of the order, and we pack them apart from the guest trays. Flight crew meals and cockpit meals travel as crew meal boxes, labelled CREW, easy to open one-handed. Different meals for pilots are possible when the operator wants captain and first officer on separate dishes. Crew catering for Mexico City leans on tortas, rice and grilled chicken that hold through a delay, and pilot meals keep their sauce in a separate pot.
FBO catering at Felipe Ángeles means catering delivery to the FBO, and where the aircraft is parked at the general aviation terminal we coordinate the handover with your handling agent. Ground handling catering and handling agent catering are arranged on your slot; the person opening the door knows what is coming.
Larger aircraft at MMSM need a high loader for the door height, and galley catering is built around that: carts and cases sized to the aircraft, airside catering delivery arranged through your handling agent, and aircraft provisioning marked by galley position. Tell us the type and we plan the loading 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.
Felipe Ángeles International (NLU) sits in the state of México and works as a business aviation hub for the capital region, with general aviation traffic on its own apron. Airport catering here is arranged around your FBO services and your handler's ground handling services, so whoever opens the aircraft door already knows what is coming.
At MMSM, rainy-season afternoons and the thin air at 7,369 ft shape how a business aviation hub plans its day. Inflight catering and in-flight catering follow that rhythm, as does aviation catering for business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals, with crew meals packed to the same timetable.
Mexican customs check fresh meat, dairy and produce arriving from abroad, and that matters for any business aviation hub with international traffic. Ordering locally at Felipe Ángeles avoids declarations on the inbound leg; for the return we pack sealed and itemised so customs can read the order at a glance.
Average rating from the cabin crew and pilots we cater for.
“My order at NLU covered a cheese board and savoury canapés for 8 guests, with a practical service plan needed because of a small galley worktop. With in-flight catering, careful attention to storage requirements matters as much to our crew as the menu itself. The Galley Girls updated the snack boxes in the written order and sent back a confirmation that clearly showed our amendments. We checked the main courses against the same summary, keeping the cabin team and the handling contact aligned.”
“With a revised passenger count to consider at Felipe Ángeles International Airport, we needed a practical way to serve poached fish with steamed rice to 7 passengers. I appreciated the emphasis on meal organisation throughout the vip inflight catering arrangements. The confirmation from The Galley Girls showed the side dishes clearly enough for us to check the planned service quantities. The quantities of desserts matched our service plan, leaving us comfortable with the order before the final briefing.”
“Getting a seafood starter and warm vegetable sides ready for 4 guests at MMSM required an order that accounted for a small galley worktop. We discussed the dimensions before confirming; The Galley Girls grouped the side dishes into stackable containers that were easy to handle. I could hand the breakfast portions to a colleague with a short explanation instead of unpacking the whole order. The order made private jet catering feel manageable because the final order confirmation had been considered beforehand.”
What does private jet catering cost at NLU? It starts with the number of services. A long leg with two on board needs two sets of packing and two labels, which is what shapes the quote more than any single dish.
The lead time at MMSM follows your departure slot and how tight the turnaround is. A short ground stop needs a clean, labelled handover plan; a longer one leaves room for a second pass. Last-minute orders are handled.
A return leg ordered from Felipe Ángeles still crosses customs: raw produce and meats are the usual question. We pack sealed and itemised so clearance does not touch the whole order.
Yes, you can bring food, and customs rules apply to what you carry. If the passenger count may shift, add a small margin to the order; we pack extras sealed so they keep.
Is catering part of a charter into NLU? No. It is ordered and invoiced separately. Choosing one local product, such as highland trout, ties the menu to Mexico City without redoing the whole card.
Tail, pax and diets — a flight attendant takes it from there, day or night.
