General Juan N. Álvarez International · MMAA / ACA · Mexico

Private jet catering at General Juan N. Álvarez International Airport (MMAA / ACA), Acapulco

Catering to your aircraft in Acapulco.

Acapulco is a coastal, warm-weather terminal where business jets arrive for the bay and leave with a galley planned around heat, seafood and short winter slots. We cook and pack for the crew who will serve it at MMAA.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Inflight catering with the flavours of Acapulco (ACA)

Acapulco food is built on the bay: fish pulled that morning, limes, chiles, coconut and mango. A private jet menu for Guerrero follows that, with an inflight menu that keeps the dishes cold and bright rather than heavy. Private jet food from Acapulco works best when the sauce travels apart and the fruit is cut late. Our local specialities are described below as they actually survive a galley, and a short private jet platters section sits in the menu. Guerrero also gives you pozole verde and tropical snacks, so gourmet inflight meals and private jet snacks can stay local without turning exotic.

Guerrero's cooking is a coastal table with an inland backbone. A private jet menu for Acapulco can run from ceviche to pozole verde, and the inflight menu should respect the cabin: citrus keeps the plate light, chile stays optional and in its own pot. Private jet food here is mostly a question of what travels cold. We pack local specialities of Guerrero for the galley you have, offering private jet platters, gourmet inflight meals and private jet snacks drawn from the same market, with fruit and coconut sweets to finish.

Open the menu Download the menuPDF

Local specialities of Guerrero: ceviche and tropical fruit, a private jet menu for Acapulco

01Ceviche de pescado estilo AcapulcoChilled, lime and cucumber, sauce apart

02Aguachile verde de camarónChilled, chile on the side

03Pozole verde guerrerenseOven, garnish apart

04Pescado a la tallaOven, salsa in its own pot

05Tropical fruit plate: mango, papaya, pineappleChilled, cut for the departure

06Coconut and tamarind sweetsRe-plate cold, snack-sized

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · AcapulcoGeneral Juan N. Álvarez International Airport · MMAA

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at General Juan N. Álvarez International Airport (MMAA)

Acapulco sits on a bay in Guerrero where the Pacific sets the menu, and General Juan N. Álvarez International (MMAA / ACA) is where business jets meet it. Private jet catering here means seafood that travels well, fruit cut for the heat, and a galley plan written by former VIP flight attendants. We treat inflight catering and in-flight catering the same way: cooked for the aircraft you have. Aviation catering for executive jet catering, business aviation catering and diplomatic flight catering arrives at your FBO, with cabin crew meals boxed and labelled on request.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Executive jet cabin prepared for a flight from Acapulco MMAA with inflight catering on the seats

Business aviationOur core

Business aviation catering at General Juan N. Álvarez International Airport (ACA)

A typical Acapulco brief is a corporate or charter party on a weekend run to the coast. Business jet catering and corporate jet catering here favour cold seafood plates and a single hot course. VIP flight catering and charter flight catering arrive packed for the galley, with luxury inflight catering touches such as cut tropical fruit. A private jet chef writes the bespoke menu around the aircraft's oven and drawers.

Government flight catering trays covered and labelled for a VIP aviation departure from ACA, Acapulco

State & royalDiscretion, protocol

Diplomatic and state visit aviation catering in Acapulco (MMAA)

Government flight catering at Acapulco means discretion and traceability: a named team, a protocol-cleared menu, nothing improvised. Head of state flight catering and VIP aviation catering follow the same procedure, with state visit aircraft catering sealed and labelled before it reaches the apron.

The jet catering menu at *General Juan N. Álvarez International Airport* (ACA)Or write your own, we cook it

Cold private jet platters of ceviche and tropical fruit prepared in Acapulco

Cold galley

No oven · served in four minutes

Ceviche de pescado estilo Acapulco, private jet platters for sixChilled

Aguachile verde de camarón, gourmet inflight meals starterSauce apart

Tropical fruit plate, mango, papaya and pineappleChilled

Tostadas with tuna and avocado, private jet snacksRe-plate cold

Coconut and tamarind sweetsChilled

Hot gourmet inflight meals of pozole verde and grilled fish for a flight from MMAA, Acapulco

Hot service

One oven · re-plated in twelve minutes

Pozole verde guerrerense, gourmet inflight mealsOven

Pescado a la talla with riceSauce apart

Shrimp al mojo de ajo, private jet plattersOven

Chicken tinga tacos, private jet snacksOven

Frijoles charros with tortillasOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Allergen free special meals and aviation catering at General Juan N. Álvarez International Airport (MMAA)

Dietary requests at Acapulco are handled as a kitchen procedure, not a label. Seafood, peanuts, sesame and shellfish stock are the usual local hiding places, so a gluten free, allergen free or vegan plate is cooked on a separate board and boxed apart. Kosher and halal requests, special meals and kids meals are briefed with the order and marked by seat number.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Flight crew meals on request at General Juan N. Álvarez International Airport

On the coast, a flight crew often turns the aircraft in heat and wants something light. Our crew meals are ordered on request and invoiced normally. Flight crew meals and pilot meals are separate boxes, crew catering follows the rotation, cockpit meals are easy to eat in the seat, crew meal boxes are marked, and different meals for pilots are available on request.

Meal passMMAA

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passMMAA

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

General Juan N. Álvarez International Airport (MMAA / ACA) terminal and apron, Acapulco, Guerrero

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at General Juan N. Álvarez International Airport (MMAA)

Where the order goes at MMAA is simple: to the FBO, to your handling agent, to the aircraft. We coordinate FBO catering and catering delivery to the FBO around the departure slot, using the general aviation terminal route. Ground handling catering rules are respected, and handling agent catering stays on a single invoice.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader delivery for jet catering at General Juan N. Álvarez International Airport (ACA)

At Acapulco, the cabin door and the aircraft's hold decide how galley catering gets on board. A light jet takes boxes through the door; a larger cabin may need airside catering delivery by high loader, which we confirm with your handling agent. Aircraft provisioning follows the galley you describe: oven, no oven, drawer space, trolley or none.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportMMAA / ACA

General aviation and airport catering at General Juan N. Álvarez International Airport (ACA)

MMAA is the gateway to Acapulco, set on a low coastal plain facing the Pacific. Business jets use the general aviation side of the field, and the warm, humid climate shapes everything from airport catering to the galley plan, so FBO services and ground handling services here are built around keeping food cold on the apron.

Business aviation

Acapulco is a business aviation hub for leisure traffic, busiest in winter and around holiday weekends. Private jet catering here is mostly inflight catering built on seafood and fruit, and in-flight catering and aviation catering are planned around the heat. Business aviation catering and executive jet catering follow the aircraft's galley; diplomatic flight catering is rare but handled. Cabin crew meals and crew meals are ordered on request, while the FBO services and ground handling services on the field take the boxes to the aircraft.

Customs & food import

Customs and agricultural rules in Mexico focus on what you bring in: foreign fresh food can be stopped at inspection. Airport catering prepared locally and handed over at the FBO sidesteps that exposure, and ground handling services through your handling agent cover the paperwork on the apron.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★CHARTER

“A request for chicken skewers with a couscous salad, 10 passengers, and a late menu amendment: that was our brief for the departure at MMAA. The Galley Girls prepared the starters for assembly in the galley, with the accompanying elements easy to locate. Keeping the canapés aside until service helped preserve the presentation while we dealt with the boarding tasks. When comparing private jet catering companies, I would look closely at packing arrangement after this experience.”

Minho O. | Charter operator

Gulfstream G450

★★★★☆ROYAL FLIGHT

“The cabin briefing at ACA included 12 passenger meals, a request for vegetarian wraps and colourful salads, and instructions addressing a revised passenger count. We discussed the dimensions before confirming; The Galley Girls grouped the starters into divided catering boxes that were easy to handle. Separating the main courses from the first service items helped us avoid opening boxes we did not yet need. My search for "private jet catering near me" led to a practical conversation about written menu details.”

Nora B. | Royal family manager

ACJ320

★★★★★CREW MEALS

“Menu approval at General Juan N. Álvarez International Airport covered smoked salmon bagels and sliced fruit for 10 guests, leaving us to organise the service around two separate meal services. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. The order made private jet catering menu feel manageable because the meal organisation had been considered beforehand. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling.”

Rebecca H. | Chief flight attendant

Challenger 650

General Juan N. Álvarez International: the questionsAsked by crews

How much does private jet catering cost into Acapulco during the rainy season or the winter peak?+

Season shapes the bill here. Peak winter weeks mean seafood at its best and most expensive, while a weather window in late summer can mean short notice and a lighter, simpler menu. A shrimp aguachile costs more than a tropical fruit plate. You see every line before you confirm.

What lead time suits a two-service long leg out of Acapulco?+

Two services on one long leg mean two sets of labels, and Acapulco's seasonal fruit and seafood make both easy to build. Send the departure slot as soon as it exists. Short-notice orders are handled 24/7, by phone or email, with the plan confirmed back to you.

Which customs rules apply to catering when the Acapulco turnaround is short?+

Mexican customs and agricultural inspection look hard at fresh fruit, meat and dairy that arrive on international flights. Catering sourced in Acapulco is already inside the country, so it avoids that exposure. With a brief stop, that matters more than the menu.

Can you bring food on board for the return leg ordered from Acapulco?+

Yes, a return leg can be ordered from MMAA and loaded with the outbound meal. We label each box by leg and seat, and we advise on what the destination's customs will accept. Cooked, packed dishes are safer than fresh produce.

Is catering part of a charter when the passenger count at Acapulco changes at the last minute?+

Catering and charter stay separate documents. We handle the food side only, and a change in headcount at ACA simply changes the covers on our order. Send the new number, we confirm it back, and the invoice reflects what was actually served.