Catering to your aircraft in Zacatecas.
Zacatecas is a high, dry airport with a quiet general aviation ramp. We cook and pack for the crew on your slot, with a menu written for the galley you have.
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.
Zacatecas is silver-mine country, and its kitchen shows it: dishes built to hold and to travel. A private jet menu for MMZC starts with asado de boda, a pork stew in a dark chile sauce traditionally served at weddings, and with fresh cheese and cream from the high ranches around the state. We pack the sauce apart so the meat re-plates clean.
Our inflight menu leans on local specialities: gorditas filled with chicharron or cheese, tuna (prickly pear) in season, and the sweet camote and fruit pastes made in the city. Private jet food from Zacatecas is rustic and generous, so we plate it sparingly for a cabin. The region gives the table its character; the galley decides the format.
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.
Zacatecas sits at 7,141 ft, and a galley at that altitude behaves differently: sauces thicken, dough dries, cold plates stay cold on the ramp. Private jet catering at MMZC is written around that. We build inflight catering and aviation catering for business aviation catering crews, from executive jet catering to diplomatic flight catering, with cabin crew meals packed for the same drawer. In-flight catering here leans on the local kitchen, handed over at your FBO.
Business jet catering at ZCL is usually a short brief: a few guests, a tight turn, a cabin that wants something local. We cover corporate jet catering, VIP flight catering and charter flight catering with luxury inflight catering, a private jet chef and a bespoke menu. Zacatecas ingredients make it easy to build one that tastes of the place.
A state visit to Zacatecas is a protocol exercise first. For head of state flight catering, government flight catering and state visit aircraft catering, we work from the delegation list, keep the team small and named, and deliver VIP aviation catering sealed and labelled by seat.
At Zacatecas the dietary question starts with corn and wheat: tortillas, gorditas and the local bread are everywhere, so a gluten free or allergen free plate is built on a separate board and in a separate box, never as a swap on the same tray. Kosher, halal and vegan special meals are cooked to a written procedure, and kids meals are labelled by seat number.
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 a crew on a Zacatecas turn, we offer crew meals on request, billed as a line of their own. Flight crew meals travel in crew meal boxes, pilot meals and cockpit meals are packed so the two pilots can have different meals for pilots, and crew catering is kept apart from the passenger trays.
FBO catering at ZCL is delivered to the general aviation terminal and handed to your handling agent or to the aircraft. Catering delivery to the FBO is arranged around your slot, and ground handling catering follows the airside rules. Handling agent catering is coordinated by us.
A larger aircraft at MMZC changes the galley catering brief: door height, whether a high loader is needed, and how the carts reach the aircraft. Tell us the type and we plan airside catering delivery and aircraft provisioning for that door, coordinated with your handling agent.
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 Leobardo C. Ruiz International sits on the high plateau of Zacatecas. It handles business aviation and the occasional delegation, and airport catering here has to plan for altitude, a dry climate and a ramp that can be cold in the morning.
ZCL is a general aviation airport on a high plateau, so FBO services and ground handling services matter. Inflight catering, in-flight catering and aviation catering are ordered here for executive jet catering and business aviation catering, with diplomatic flight catering for delegations and cabin crew meals boxed separately. As a business aviation hub it is small but busy.
Mexican customs control the import of meat, dairy and fresh produce, which is why many crews order locally at Zacatecas. We buy and cook in Mexico, and your handling agent manages airside access.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at General Leobardo C. Ruiz International Airport, we needed a cold lunch with cheese and fruit divided into 9 portions suitable for several individual meal preferences. The Galley Girls understood why we wanted the main courses readily accessible instead of spread across several different boxes. I want a private jet catering company to understand storage requirements, and this order gave us a useful starting point. That left time to check the sandwiches properly before the passengers were ready for the next part of the service.”
“Keeping the galley organised at MMZC meant planning vegetable tartlets and a dessert selection for 10 guests with limited fridge space in mind. When comparing private jet catering companies, I would look closely at meal organisation after this experience. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the canapés listed separately when checking how much space the complete order would require.”
“A request for vegetarian wraps and colourful salads, 10 passengers, and a changing departure schedule: that was our brief for the departure at ZCL. My search for "private jet catering near me" led to a practical conversation about packing arrangement. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation.”
Cost at Zacatecas moves with the product. Tuna in season, highland dairy and slow-cooked pork all price differently, so we quote private jet catering after you choose. Crew meals are quoted on request, as a line of their own.
Lead time at Zacatecas depends on the slot, not the airport. A morning wheels-up needs the menu agreed beforehand; same-day requests are handled and we tell you what is possible.
For a delegation, customs is part of the brief. Mexican import rules limit what comes in; we use local product and a traceable team, and your handling agent handles airside access.
It depends on what is in the bag. Packaged items pass more easily than fresh meat or dairy, which Mexican customs may take. For ZCL, ordering from us is simpler.
A private jet charter contract covers the aircraft; food is a separate order. At MMZC we deliver to the aircraft through your handling agent, and invoice it on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
