Catering to your aircraft in Ixtepec.
MMIT is a quiet air base on the Isthmus of Tehuantepec, and the weather on the apron shapes what we pack. The crew gets a sealed order, labelled by seat, delivered to the aircraft.
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.
Oaxaca's Isthmus of Tehuantepec has its own table, and a private jet menu for Ixtepec can draw straight from it. The local specialities that travel well are the ones planned for a galley: tamales de iguana wrapped in banana leaf as a hot item, totopos with Oaxaca cheese as private jet snacks, and a quesillo and tasajo board for the cold drawer. Private jet platters here usually combine smoked meats, quesillo, pickled chiles and fresh tortillas.
An inflight menu built on the Isthmus leans on chiles, corn and dried or smoked meat. Private jet food from Oaxaca means mole negro with the sauce apart, tlayudas folded for the cabin, and gourmet inflight meals such as shrimp in garlic from the Pacific coast. The season decides what goes in, and the order is written around the galley on your aircraft and the heat on the apron.
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.
MMIT sits on the hot, windy Isthmus of Tehuantepec, a military field in Oaxaca that business aircraft use for flat, open approaches. Private jet catering here is built around heat on the apron: what stays chilled, what rides in a sealed box, and what a galley with one oven can finish. Inflight catering for Ixtepec runs through the FBO or your handling agent, and in-flight catering for crews follows the same hand-over. Aviation catering at IZT leans on the local table, and business aviation catering adapts it to the cabin. Executive jet catering and diplomatic flight catering get a separate protocol, and cabin crew meals are packed apart from guest trays.
A flight into Ixtepec is often a short, specific mission. Business jet catering and corporate jet catering focus on what survives heat and a taxi. VIP flight catering and charter flight catering get a private jet chef, and luxury inflight catering comes with a bespoke menu written for your aircraft and your guests.
An air base like MMIT means official movements are part of the schedule. Government flight catering and head of state flight catering are prepared by a small, named team. VIP aviation catering and state visit aircraft catering are agreed with the protocol office and the handling agent, with no names on the labels.
At Ixtepec the allergens hide in the local kitchen: corn and wheat tortillas share a comal, mole carries nuts and sesame, and tamales are often cooked with lard. Kosher, halal, vegan and gluten free requests, along with special meals, allergen free orders and kids meals, are handled as a procedure: separate prep, a sealed box, and a marked seat number on the lid.
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.
A rotation through MMIT usually means a long wait on a hot apron, so crew meals are built to sit well. Flight crew meals and crew catering are ordered separately and billed as usual. Pilot meals and cockpit meals are packed in crew meal boxes, and different meals for pilots are offered so captain and first officer do not share a dish.
On this field the order reaches the aircraft through the base's access rules. We plan FBO catering and catering delivery to the FBO with your handling agent, using the general aviation terminal as the point of hand-over. Ground handling catering and handling agent catering are agreed before your slot.
Ixtepec is an air base, so access to the ramp depends on the base and your handling agent. Galley catering for a larger aircraft is planned around the cabin door height and whether a high loader is available on the field. Airside catering delivery and aircraft provisioning are coordinated with the handling agent before the slot, and cold items are kept sealed until the cart reaches the aircraft.
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 Antonio Cárdenas Rodríguez National Airport, also known as Ixtepec Air Base, is a military airfield in Oaxaca, on the Isthmus of Tehuantepec. Airport catering here is a quiet, specific kind of work, shaped by the base, the heat and the wind.
General aviation at Ixtepec is limited and discreet, and FBO services and ground handling services are arranged through the base. As a small business aviation hub, it sees occasional visits rather than a steady flow. Inflight catering and in-flight catering are built for the heat, aviation catering and business aviation catering use Oaxacan produce, executive jet catering and diplomatic flight catering follow protocol, and cabin crew meals are boxed apart.
Mexico restricts the import of fresh meat, dairy and plant products, and customs at a military base follow federal rules. Food prepared locally and packed in sealed, labelled boxes passes more easily, and your handling agent can confirm what is required for the order.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at IZT covered a cold lunch with cheese and fruit for 12 guests, leaving us to organise the service around several individual meal preferences. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. Knowing where the canapés were packed meant the crew could begin the relevant checks as soon as the order arrived. The order made vip inflight catering feel manageable because the crew briefing had been considered beforehand.”
“Despite an evening cabin service, we wanted the 3 guests at General Antonio Cárdenas Rodríguez National Airport / Ixtepec Air Base to enjoy a mezze selection with flatbreads without a complicated cabin service. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. It made a difference to have the starters ready without cluttering the galley work area during preparation. For our team, the strongest part of their private jet catering was how they handled final order confirmation.”
“With several individual meal preferences to consider at MMIT, we needed a practical way to serve vegetarian wraps and colourful salads to 8 passengers. After a final adjustment to the sandwiches, The Galley Girls gave us one revised order summary to work from. For our team, the strongest part of their private jet catering services was how they handled crew briefing. There was no need to reconstruct the canapés quantities from several messages during the final departure checks.”
Start from the menu rather than the airport: a mole with sauce apart is priced differently from a simple fruit plate. When wind or storms are likely on the Isthmus, a spare cold course is often added to the order. How much does private jet catering cost at MMIT is answered by a quote on the actual order.
A long leg from MMIT needs two clear plans on paper, a hot first service and a cold second one. The lead time depends on the produce and on how the base handles access, and last-minute orders are handled. A short brief is enough to start.
Mexican rules limit what enters and leaves with fresh food, especially meat and dairy. At a military field like Ixtepec, inspection can stretch the turnaround, so we pack in sealed, labelled boxes your handling agent can clear easily. Share the slot early.
Yes, you can bring food on board, but check with your handling agent first. For the way back, an order placed at Ixtepec is packed for your galley and does not need to clear customs a second time.
No. Is catering part of a charter into Ixtepec is a fair question, and the answer is that it is a separate order, invoiced on its own like any other. A late change in passenger count simply updates the dishes, and we confirm the revised order with you.
Tail, pax and diets — a flight attendant takes it from there, day or night.
