Catering to your aircraft in Torreón.
MMTC works on business rhythm: executives in, executives out, crews waiting on the apron under a hot Coahuila sun. We prepare the meals, label them by seat and deliver them to your 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 eats from the grill and the dairy. In Torreón the private jet menu leans on cabrito al pastor, machaca with egg, and asadero cheese from the Laguna dairies, all of which travel well in a galley. The inflight menu for MMTC also draws on Coahuila's desert pantry: melon, pecans and the famous Torreón cuts of beef. Private jet food from this region is generous, so we portion it for the seat, not for the table.
Our private jet platters for TRC are built from local specialities: flour tortillas, carne asada, cheese from the Laguna, and fruit plates of melon and prickly pear. Gourmet inflight meals follow the same lines, plated cold or heated in the aircraft oven, with sauce apart. Private jet snacks come from the region too: candied pecans, cheese crisps, dried fruit. Coahuila's wine country adds a short list of local reds for the cabin.
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 Laguna region around MMTC grows cotton, melon and walnuts, and runs dairies and steel plants, so the ramp at Torreón is busy with corporate crews. Our private jet catering for TRC takes that local table and packs it for the aircraft. Aviation catering and business aviation catering orders are built from the aircraft type, the galley and the passenger list, and executive jet catering or diplomatic flight catering requests are cleared with the handling agent first. Cabin crew meals go in boxes marked for the crew.
Business jet catering at TRC is usually a plated lunch for two or four, plus a fruit and cheese board for the return. Corporate jet catering suits the day-trip pattern of Torreón, VIP flight catering adds a cabrito main, and charter flight catering follows the manifest. For luxury inflight catering our private jet chef builds a bespoke menu around the aircraft's oven and the passengers' restrictions.
Official flights landing at Torreón need discretion and traceable ingredients. Government flight catering is cleared by protocol, head of state flight catering uses a named team, VIP aviation catering is sealed and logged, and state visit aircraft catering follows the delegation's list.
Kosher, halal, vegan, gluten free and allergen free requests are handled as a procedure, not a label. In Coahuila the hidden allergens are wheat flour in tortillas and sauces, dairy in almost every sauce, and nuts in desserts, so special meals for Torreón are cooked on separate boards and sealed. Kids meals are simpler: plain tortilla quesadillas, fruit and rice.
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 TRC the crew often waits through a long Laguna afternoon, so crew meals are worth planning. Flight crew meals are boxed, pilot meals are separate dishes for captain and first officer, crew catering is agreed with the operator, and cockpit meals travel to the aircraft in crew meal boxes, marked apart from guest trays. Different meals for pilots are arranged on request.
FBO catering at Torreón reaches the aircraft through the general aviation terminal. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering covers airside access to the apron. We hand the order over at the aircraft on your slot, as with handling agent catering anywhere.
Larger business jets and VIP airliners that call at MMTC may need a high loader, depending on the door height and the galley position. Galley catering is planned around the aircraft type, and airside catering delivery runs through your handling agent at the apron. Aircraft provisioning for Torreón starts from the tail number, so the right trolleys and containers arrive.
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.
Torreón's airport serves the Laguna conurbation of Coahuila and Durango, a major industrial and agricultural centre in northern Mexico. Airport catering here supports a steady general aviation flow of corporate and executive traffic, and the FBO services and ground handling services on the field shape how an order reaches the apron.
Business aviation at Torreón follows the region's commerce: steel, cotton, dairy and cattle. Inflight catering and in-flight catering orders are mostly day trips. As a business aviation hub, MMTC asks for aviation catering and business aviation catering that fit executive jet catering, diplomatic flight catering and cabin crew meals, with crew meals handled apart from the guest trays. The FBO services and ground handling services here decide where and when each tray changes hands.
Mexico enforces food import rules on meat, dairy and fresh produce, and Torreón follows them at customs. For international arrivals, provisioning locally at TRC keeps the galley clear of trouble, and the handling agent, part of the ground handling services on the field, can confirm what the FBO services will accept airside.
Average rating from the cabin crew and pilots we cater for.
“Getting prawn salad and small fruit plates ready for 9 guests at TRC required an order that accounted for a small galley worktop. With several people involved, The Galley Girls kept the sandwiches and delivery arrangements together in a concise order update. When comparing inflight catering companies, I would look closely at storage requirements after this experience. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround.”
“Timing and organisation mattered at Francisco Sarabia Tinoco International Airport, where our order of fresh fruit and breakfast pastries for 10 people involved a changing departure schedule. This experience of in-flight catering services gave us a useful reference for managing cabin service sequence on another departure. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. Keeping the sandwiches aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“With a tight boarding window to consider at MMTC, we needed a practical way to serve smoked salmon bagels and sliced fruit to 11 passengers. For aviation catering, that attention to packing arrangement made the order noticeably easier to manage. The Galley Girls updated the main courses in the written order and sent back a confirmation that clearly showed our amendments. The fruit plates remained as originally requested, which was reassuring when we checked the latest version with operations.”
Cost depends on how the meal is built. Halal cabrito with its sauce apart is straightforward; a certified kosher meal for a long Laguna day needs more handling, and the quote reflects that for each seat.
The aircraft decides: oven count, trolley space, fridge. Give us those at TRC and the lead time question answers itself, with late requests still welcome.
For a short empty leg, we pack sealed crew boxes with no restricted items. Inbound food from abroad is where Mexican customs gets strict, so ordering at Torreón sidesteps it.
Crews may bring food, but customs treats imported meat and fresh produce strictly. A crew meal ordered at MMTC is local, sealed and labelled, and avoids the question.
Not part of it: food is ordered and billed apart from the charter. The Laguna weather window can move a departure, and our order moves with it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
