Catering to your aircraft in Lagos de Moreno.
Highland Jalisco, one terminal, light jets and the occasional larger cabin: that is the pattern at Lagos de Moreno. We build the menu around your galley and bring it to your FBO, with crew meals on request.
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.
Jalisco is tequila country, and the highlands around Lagos de Moreno add their own table: carne en su jugo, birria de res, tortas ahogadas, cajeta, fresh panela and ranch cheeses, chilled aguas frescas. Every one of these can become a private jet menu or an inflight menu if it is cooked for a galley instead of a restaurant. Private jet food from this region is mostly about what holds: birria travels with the consommé in its own container, carne en su jugo is packed Oven with the broth apart, and cajeta crepes plate cold. We write local specialities as private jet platters for the cabin, gourmet inflight meals for a full dinner service, and private jet snacks such as jicama, cucumber and chile-lime fruit cups, built around {Region} produce.
For a flight into Lagos de Moreno we draw the private jet menu from Jalisco: birria, carnitas, carne en su jugo, tostadas, tortas ahogadas with the salsa apart. The inflight menu keeps those flavours but fits them to the aircraft: a sealed broth, a warm tortilla basket, fruit with chile and lime. Private jet food here is generous and slightly spicy, so we mark heat levels. Local specialities are packed as private jet platters for sharing, gourmet inflight meals for seated service and private jet snacks for the leg back. Everything is planned around {Region} ingredients and your galley.
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.
The first thing to know about LOM is the elevation: 6,227 ft changes how bread, sauces and chilled plates behave once the aircraft is parked. Our private jet catering for Lagos de Moreno starts from the type and the galley, then adds Jalisco produce. We handle inflight catering for corporate crews, in-flight catering for family trips, aviation catering for operators and business aviation catering for flight departments. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered the same way, through your handling agent.
Business jet catering at Lagos de Moreno usually serves corporate and charter flights moving between Mexican business centres. Corporate jet catering starts from the headcount and the galley, then adds a Jalisco menu. VIP flight catering and charter flight catering are written by our private jet chef as a bespoke menu, from a light cold lunch to luxury inflight catering for a seated dinner at LOM.
Official aircraft are discreet and so are we. For government flight catering, the order goes through a single contact; head of state flight catering is cleared by the protocol office; VIP aviation catering and state visit aircraft catering are packed sealed and delivered to the aircraft through your handling agent at LOM.
Dietary orders for Lagos de Moreno are handled as a kitchen procedure, because the local table hides allergens in plain sight: lard in beans and tortillas, wheat in sauces, peanuts and sesame in moles, dairy in crema. Kosher, halal, vegan, gluten free and allergen free meals are cooked on separate boards and sealed as special meals with the seat number only, and kids meals are built from the same local dishes without the chile.
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 LOM, crew meals are a separate line on the order, sent when you ask. Flight crew meals are filling and low-fuss, pilot meals travel in sealed boxes, crew catering stays labelled apart from the passengers, and cockpit meals are eaten between checks. Crew meal boxes pack flat, and different meals for pilots follow your operator's policy.
For a flight into LOM, we hand the order to the FBO or your handling agent. FBO catering is labelled with the tail and slot, catering delivery to the general aviation terminal follows the ramp rules, and ground handling catering and handling agent catering are coordinated so the aircraft is served where it is parked.
At LOM the aircraft decides the loading: a light jet is served by hand through the main door, while a larger cabin may need a high loader for galley catering and airside catering delivery. We confirm door height and galley position when you send the type, and aircraft provisioning is coordinated with your handling agent on the apron.
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.
Francisco Primo de Verdad y Ramos Airport is a small airfield serving Lagos de Moreno in northern Jalisco. It handles business aviation and general traffic rather than commercial volume, and the airport catering we supply here is tailored to light and midsize aircraft.
LOM suits corporate trips and private owners heading into the highlands and tequila country. Inflight catering and in-flight catering are ordered from us before departure, aviation catering and business aviation catering follow the aircraft type, and executive jet catering is written for owners. Diplomatic flight catering is available for official visits, and cabin crew meals are ordered with the trip. General aviation is the core traffic, with FBO services and ground handling services coordinated by your agent; as a small business aviation hub, it works best with an order planned around the slot.
Mexican customs and agricultural rules restrict fresh meat, dairy, fruit and vegetables entering the country. Meals cooked locally for the departing flight avoid that, but any food arriving on board may be inspected. We pack sealed, labelled meals so checks at Lagos de Moreno are quick.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at Francisco Primo de Verdad y Ramos Airport, where 2 guests expected a light pasta dish with grilled vegetables despite a revised passenger count. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service. For inflight catering services, that attention to portion planning made the order noticeably easier to manage.”
“Nothing about the 4 guest order at Francisco Primo de Verdad y Ramos Airport called for excess complexity: just mushroom risotto and a green salad and sensible planning for two separate meal services. The Galley Girls suggested clearly marked packs for the canapés, and that choice worked well with our storage arrangement. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes. I want an inflight catering company to understand portion planning, and this order gave us a useful starting point.”
“My order at LOM covered vegetarian wraps and colourful salads for 11 guests, with a practical service plan needed because of several individual meal preferences. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. When comparing inflight catering companies, I would look closely at final order confirmation after this experience. Knowing where the main courses were packed meant the crew could begin the relevant checks as soon as the order arrived.”
Cost here follows one decision: how much of the local table you want in the cabin. Carne en su jugo is modest; seafood flown into the highlands is not. Private jet catering for Lagos de Moreno is quoted per dish, so you see what each choice adds.
Early morning departures suit breakfast chilaquiles in their own pot and fruit with chile-lime. Evening and night slots suit a hot service with sauce apart. Whatever the slot, last-minute orders are handled and our line is open 24/7.
For a delegation into Lagos de Moreno, the sequence is menu approval first, then cooking, then sealed handover at the FBO. Customs checks food coming in and out, so cheeses, meats and fruit are packed with clear labels.
You can carry food, but customs may decline fresh produce and animal products. Local catering at LOM avoids the discard bin and gives you the regional menu instead.
Not by default. A charter contract for a private jet charter into Lagos de Moreno rarely lists food, so you order it from us and we invoice it separately. Delivery is coordinated with the handling agent for airside access.
Tail, pax and diets — a flight attendant takes it from there, day or night.
