Michoacán is a long list of products that travel well, which is what a private jet menu wants. Morelia's local specialities start with carnitas from Quiroga, pulled and packed so the fat does not weep in the drawer, with warm tortillas wrapped separately and salsas in small pots. Uchepos, the fresh corn tamales of the region, are a good inflight menu item in season, and corundas come folded in their corn leaves, which keeps them moist in a galley oven. Guava from Uruapan and Zitácuaro ends up in paste, in ates, or sliced over cheese; Michoacán avocado is the private jet food that almost every passenger asks for, cut at the last moment and held cold. From Morelia, chongos zamoranos and morelianas, the milk-candy discs from the Santa Clara convent tradition, are the sweet end of the menu. We build all of this around what your oven and drawers can take, and we always say which element is served apart.
Local specialities from Michoacán that survive a galley: that is the filter we use for the private jet menu at Morelia. Carnitas are the obvious one, but they need a lid that vents. Corundas and uchepos reheat cleanly and look right on a plain white plate, so the inflight menu stays honest without fuss. Sopa tarasca, the bean and tomato soup with chilli strips and fried tortilla, travels in a sealed container with the garnish packed apart. Trout from the Zirahuén lake region and Pátzcuaro whitefish turn up on request, and we plan them cold, as a carpaccio or a ceviche-style plate. Guava, avocado and the berries of the Los Reyes area round out the private jet food, and the seasonal calendar decides what appears in the box that week.
