Catering to your aircraft in Ciudad Madero.
Humidity at 80 ft on the Gulf coast makes packing a craft: seafood dry, tortillas soft, sauces apart. We write the order for MMTM crews and deliver to your handling agent.
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.
Tamaulipas eats from the Gulf and from the northern ranch country, and a private jet menu for Ciudad Madero draws on both. The inflight menu can open with jaiba (Gulf blue crab) in a chilled salad, shrimp in a garlic-chile glaze, or a ceviche kept in its marinade pot until you re-plate. Private jet food from the ranch side leans on carne asada, machaca and cabrito, carved or portioned per seat. Local specialities in Tamaulipas also include tortillas de harina made fresh, frijoles charros and bread from the Tampico bakeries.
On a private jet platters order we pack the Gulf seafood cold and the grilled meats for the oven, each labelled by seat. Gourmet inflight meals can follow the coast: pulpo, snapper a la veracruzana, rice with plantain. Private jet snacks run to totopos with salsas apart, pepitas, dried-fruit mixes and sweet empanadas. All local specialities travel the way a galley needs them: sauces apart, garnishes separate, hot items ready for the oven.
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.
Hurricane season sets the rhythm at General Francisco Javier Mina International, a coastal field at 80 ft where Gulf humidity decides what a galley can hold. Private jet catering here is built around that air: chilled seafood packed dry, tortillas kept soft, sauces in their own pots. For inflight catering and in-flight catering on TAM turns, we pack for the drawer and the small oven you actually have. Aviation catering for business aviation catering runs on the same logic, and an executive jet catering order for a refinery crew reads differently from a diplomatic flight catering brief or cabin crew meals for a weekend charter.
A typical business jet catering order at TAM is an oil-and-gas team or a weekend party flying out of Ciudad Madero. Corporate jet catering and VIP flight catering start with the tail and the galley. For charter flight catering and luxury inflight catering, a private jet chef builds a bespoke menu around Gulf crab, shrimp and carne asada; a private jet charter into Tampico gets the same care.
For a government flight catering order at MMTM, the first call goes to the protocol desk, and the stove comes later. Head of state flight catering and VIP aviation catering for a state visit aircraft catering order are sealed, traced and handled by a named team, with discretion at every handover.
Kosher and halal requests at Ciudad Madero need a sealed, supervised preparation, so we confirm the certification route before cooking and pack the tray closed. Vegan, gluten free and allergen free meals are a procedure here because corn, chile, shellfish and wheat tortillas share a lot of local dishes: separate boards, separate pots, a labelled box per seat. Special meals and kids meals travel as their own line on the order, marked with the seat number, never mixed with the passenger trays.
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.
For crews on the ground at MMTM, we offer crew meals on request, billed like any line. Flight crew meals and pilot meals are packed for the jumpseat, and crew catering includes cockpit meals in crew meal boxes. Different meals for pilots can be ordered when the captain and first officer need to eat separately, and cabin crew meals arrive labelled CREW.
FBO catering at General Francisco Javier Mina International is a handover at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, who opens the gate to the general aviation terminal apron. Ground handling catering and handling agent catering follow your slot, whatever the type.
A large-cabin jet on the TAM apron changes the loading: a higher door sill means a high loader and a handling agent who knows the stand. Galley catering for those aircraft is packed in carts and cases sized to the aircraft's galley, with airside catering delivery coordinated through the FBO. For aircraft provisioning on a turboprop or light jet we use smaller boxes that go up the stairs by hand. Name the aircraft type and we size the carts, cases and boxes to its door and galley.
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.
The airport sits at 80 ft in Tamaulipas and acts as a business aviation hub for the Tampico-Madero-Altamira industrial area. Airport catering follows the general aviation flow, with FBO services and ground handling services arranged through your agent.
Tampico sees oil-and-gas shuttles, coastal leisure flights and occasional government visits, plus hurricane-season diversions. Inflight catering and in-flight catering for these flights draw on Gulf seafood, and aviation catering packs it dry. Business aviation catering and executive jet catering share the same brief as diplomatic flight catering, and cabin crew meals are boxed separately.
Mexico controls the entry of fresh meat, dairy and produce, so food loaded locally at Ciudad Madero is simpler than food brought in from abroad. Declare commercially packed catering to your handling agent, and ask them for the day's procedure.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at General Francisco Javier Mina International Airport, where 2 guests expected grilled salmon with a lemon dressing despite a late menu amendment. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. The order made airport catering feel manageable because the packing arrangement had been considered beforehand. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Choosing a seafood starter and warm vegetable sides for 3 people at MMTM was straightforward; the challenge was making it work with an evening cabin service. This experience of inflight catering gave us a useful reference for managing meal organisation on another departure. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations.”
“We kept the passenger brief simple at TAM: a charcuterie board and fresh bread for 3 guests, organised with a family lunch request in mind. With in-flight catering, careful attention to storage requirements matters as much to our crew as the menu itself. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation.”
Cost starts from the plate. Gulf shellfish, northern beef and plain fruit trays have different bases, and airside access through the FBO or your handling agent adds its own coordination. Send the order and we return a menu-based quote, billed separately from the charter.
A request for kosher or halal on a Tampico departure takes more planning than a standard seafood tray, since supervised preparation has to be arranged. Send it when the trip is known; last-minute orders are handled and we say plainly what is possible.
Size the order to the galley first, then to customs. Mexico controls entry of fresh produce, meat and dairy from abroad, so what you carry in from elsewhere may be held back, while local catering loaded here stays simple.
Yes, crews bring their own food, and on a short empty leg many do. The catch is customs on arrival back in Mexico and the lack of a galley load to share. We offer crew meals on request, invoiced like the rest of the order, as the simpler option.
No, a charter does not include food. Duty time that stretches past plan simply means you ask us for crew meals, and we bill them as their own line. Send the tail and the new slot and we deliver to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
