Catering to your aircraft in Tijuana.
Tijuana runs on border traffic and Baja California business, and a private jet arriving at MMTJ often needs a menu that matches the region. Former VIP flight attendants cook and pack for your galley, delivered 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.
Baja California has one of the most distinctive tables in Mexico, and a private jet menu built here starts from it. Baja Med cooking mixes Mexican, Mediterranean and Asian influences, which suits an inflight menu that has to travel and still look like a plate.
Fish from the Pacific drives much of the local specialities list: bluefin tuna crudo, grilled octopus and ceviche on a tostada. Each one is packed so the fish stays chilled until you re-plate it in the galley.
Caesar salad is a Tijuana story, and it makes a clean private jet food option when the dressing travels in its own pot. Add tacos al pastor or carne asada, packed with tortillas wrapped separately, and the Tijuana table becomes a full spread for the cabin.
From the Valle de Guadalupe come olive oil, cheeses and wines that finish a Baja California platter. We pair them with fruit and dark chocolate for a light dessert, so the local specialities of the region reach the cabin without any cooking on board.
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.
Tijuana sits on a border airfield at 489 ft, with a general aviation ramp that serves Baja California traffic. Private jet catering at MMTJ is built by former VIP flight attendants around Baja Med produce, and we cover inflight catering, in-flight catering and aviation catering the way a galley actually works. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same order, and cabin crew meals ride along on request.
Corporate jet catering at MMTJ rarely begins with a long menu. A private jet chef takes the headcount and aircraft, then writes a bespoke menu around Pacific fish and local cheese. Business jet catering, VIP flight catering, charter flight catering and luxury inflight catering are all handled as one order.
For a state visit aircraft catering request, the menu is approved first and cooked second. Government flight catering, head of state flight catering and VIP aviation catering arrive sealed, traceable and handed over to the delegation's handling agent.
At Tijuana, special meals are handled as a procedure, not a promise. Kosher, halal, vegan, gluten free and allergen free requests are written against local cooking, where corn tortillas help with gluten but shared fryers and shellfish broths need care. Kids meals and other special meals are packed on separate boards with seat numbers.
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.
Flight crew meals for MMTJ are a separate order, on request and invoiced. Pilot meals are packed as crew meal boxes, crew catering follows the operator's policy, and cockpit meals can be two different dishes. If the policy asks for different meals for pilots, the captain and first officer each get their own box.
FBO catering at Tijuana is remitted at the aircraft or at the general aviation terminal, depending on how the ramp is organized. Your handling agent arranges access, and ground handling catering follows the same path as any airside delivery. Handling agent catering and catering delivery to the FBO both mean the same hand-off, at the door.
At MMTJ the aircraft type decides the loading: a light jet takes carts at the door, a larger cabin may need a high loader at the sill. Galley catering is packed for the galley you have, with airside catering delivery coordinated through your handling agent and aircraft provisioning checked against the seat plan.
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.
General Abelardo L. Rodriguez International handles airport catering requests through the general aviation ramp. Ground handling services and FBO services are arranged by your agent, and the airport works as a regional business aviation hub for northern Baja California.
MMTJ works as a business aviation hub where executive jet catering, inflight catering and aviation catering are requested together. In-flight catering for state visits is handled as diplomatic flight catering, business aviation catering covers corporate trips, and cabin crew meals are an on-request line.
Food import into Mexico is controlled, and customs may inspect what comes aboard. For Tijuana we use local ingredients, sealed packaging and clear labels, so the order passes the ramp without surprises.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at General Abelardo L. Rodriguez International Airport was how a request for vegetable tartlets and a dessert selection was handled despite an evening cabin service. With several people involved, The Galley Girls kept the sandwiches and delivery arrangements together in a concise order update. Knowing where the desserts were packed meant the crew could begin the relevant checks as soon as the order arrived. I would discuss airport catering with them again, especially when portion planning needs careful coordination.”
“It was the packing plan I cared about at MMTJ, with 3 servings of a cheese board and savoury canapés and limited fridge space to consider. The sandwiches supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The order made inflight catering feel manageable because the storage requirements had been considered beforehand. We could distinguish the crew provisions at a glance instead of lifting lids just to establish what belonged to each service.”
“Before our guests boarded at TIJ, we needed roasted chicken and seasonal vegetables divided into 9 portions suitable for limited fridge space. My main takeaway from this in-flight catering order was the practical approach to final order confirmation. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the canapés against the same summary, keeping the cabin team and the handling contact aligned.”
Customs rules in Mexico shape the menu, and the menu shapes the cost. Fresh seafood and dairy are priced differently from dry snacks, and a bluefin crudo costs more than a bean-and-cheese quesadilla. How much private jet catering costs is quoted per order from the menu, headcount and aircraft.
Lead time here comes down to the ramp pass. Your handling agent arranges the vehicle's entry, and once that is in place the order moves. Last-minute orders are handled.
Customs at MMTJ look at what comes aboard and what stays. A special-meal request, whether kosher, halal, allergen or child, is documented and sealed, which keeps the handover clean.
Aircraft type decides this one. A small galley with one oven cannot hold much outside food, and a larger cabin has room but still faces Mexican import rules. Locally prepared meals avoid both problems.
No. Catering is not part of a charter: it is ordered apart from the aircraft booking and billed on its own. A short repositioning flight into MMTJ with an empty cabin might need nothing, or only a crew box, and either way that order has its own invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
