Catering to your aircraft in Hermosillo.
Sonora beef and fresh tortillas are what this ramp does best. We pack them for your galley at Hermosillo and pass them to the handling agent at 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.
Sonora is beef country, and a private jet menu for Hermosillo can lean on it: carne asada cut thin, sliced per passenger, the sauce in its own pot. The inflight menu at MMHO also leaves room for machaca with eggs, a breakfast that holds in a drawer, and flour tortillas that travel wrapped and warm up in the oven. Private jet food built on local specialities has to respect the heat of the apron, so the cold dishes stay sealed and chilled until service.
Hermosillo's kitchen is a Sonoran one: thin flour tortillas, coyotas filled with piloncillo, grilled beef, and fruit from the Costa de Hermosillo. We turn those local specialities into private jet platters and gourmet inflight meals that suit a galley, with private jet snacks like dried fruit and small tortilla wraps for the short legs. The cold plates are packed for the drawer; the grilled items are finished in the oven 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.
Hermosillo sits in the Sonoran Desert, and the cabin gets hot long before the first passenger boards: that shapes private jet catering at MMHO more than any menu does. Beef from Sonora ranches, flour tortillas pulled from the comal and chilled fruit travel well, so inflight catering here leans on them. In-flight catering for the aircraft is packed for your galley and passed to the handling agent at the FBO, while aviation catering for business aviation catering requests, executive jet catering and diplomatic flight catering is cleared before cooking starts, and cabin crew meals are boxed separately.
Corporate jet catering out of HMO is shaped by the summer heat on the apron and the size of the galley. Business jet catering, VIP flight catering and charter flight catering all start from the aircraft type, with a private jet chef building a bespoke menu and luxury inflight catering kept simple and sealed.
For a state visit into Sonora, state visit aircraft catering is agreed through the protocol office, not the kitchen. Government flight catering, head of state flight catering and VIP aviation catering are packed with traceable batches and a discreet team at HMO.
In Hermosillo the allergen risk sits in the flour tortilla, the lard in beans and the nut-thickened moles, so special meals are cooked on separate boards and boxed apart. Kosher, halal, vegan, gluten free, allergen free and kids meals follow a procedure, not a label: each is marked by seat number and sealed so nobody opens a passenger tray by mistake.
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.
Out of Hermosillo, crew meals are an item you ask for when you order, and they appear on the invoice with everything else. Flight crew meals are boxed separately for the flight deck, pilot meals for a hot ramp are easy to eat one-handed, and crew catering follows the duty plan. Cockpit meals travel in crew meal boxes, with different meals for pilots when the operator's policy asks, and cabin crew meals eat on the jumpseat.
FBO catering at Hermosillo is handed over at the aircraft by your handling agent. Catering delivery to the FBO is agreed with the ground handling catering plan, and handling agent catering uses the general aviation terminal door for access.
At MMHO the aircraft type decides how the food is loaded: a light jet takes a hand-carried galley box up the stairs, while a larger cabin may need a high loader to reach the door. Tell us the type and we plan galley catering and airside catering delivery around its door height, then arrange aircraft provisioning with your handling agent on the apron.
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 Ignacio L. Pesqueira International is the main airport of Sonora and carries most of the airport catering for the region's business traffic. The terrain is flat desert at 627 feet, and the general aviation side is where the FBO services and ground handling services concentrate.
Inflight catering and in-flight catering at Hermosillo are driven by the hot season, when sealed trays matter. Aviation catering, business aviation catering and executive jet catering see steady use here, diplomatic flight catering is handled with discretion, and cabin crew meals and other crew meals are boxed separately. As a business aviation hub for the northwest, Hermosillo mixes corporate and charter flights, and the ground handling services on the apron decide how quickly a loaded galley reaches the door.
Mexico limits fresh food moving in and out, so we pack in sealed, labelled boxes and your handling agent handles the declaration on the apron. The ground handling services team on the field knows the paperwork; tell us the aircraft and we plan accordingly.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at General Ignacio L. Pesqueira International Airport: limited fridge space, alongside a request for a selection of petits fours and sandwiches for 7 passengers. When comparing aviation catering companies, I would look closely at crew briefing after this experience. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. Knowing where the snack boxes were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Getting poached fish with steamed rice ready for 8 guests at MMHO required an order that accounted for several individual meal preferences. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation. My main takeaway from this flight catering order was the practical approach to galley preparation.”
“The cabin briefing at HMO included 3 passenger meals, a request for a cheese board and savoury canapés, and instructions addressing an evening cabin service. After a final adjustment to the fruit plates, The Galley Girls gave us one revised order summary to work from. The note about the crew provisions was easy to spot, and we could brief the rest of the team quickly. For flight catering services, that attention to packing arrangement made the order noticeably easier to manage.”
Cost follows what you pick and who needs to be cleared onto the apron. Hermosillo's handling agent controls airside access, so a larger order may need extra coordination, which we include in the quote.
A late call is not a problem at HMO; we handle last-minute orders. Only special diets need a head start, because they are cooked on their own boards.
Customs rules in Mexico limit fresh produce and meat entering or leaving. The size of your aircraft's galley sets how much is involved, so tell us the type before we cook.
If you are positioning an empty cabin out of MMHO, a small crew box is enough, and crew meals can be added on request. Carrying fresh food from elsewhere runs into customs, so ordering locally avoids it.
No, not part of a charter. Pilots stretching duty time on the ground at Hermosillo often need a meal, which we pack on request and bill separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
