Catering to your aircraft in Temixco.
Temixco's apron mostly sees light and midsize jets, so we plan for small galleys and one oven. Local Morelos dishes, packed for the crew to re-plate.
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.
Morelos has a food culture built on markets and open fires, and it translates well into a private jet menu if you pick dishes that survive a drawer. For General Mariano Matamoros International, our inflight menu draws on local specialities from Temixco and the wider Morelos table: cecina with sauce apart, cochinita-style pork that re-plates hot, and chilled ceviche-style plates for warm departures.
Private jet food from Morelos starts with what grows here: avocado, nopales, squash flowers, red and green tomatoes, corn. Our private jet platters, gourmet inflight meals and private jet snacks for MMCB use these local specialities, packed so the crew only has to re-plate.
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.
Temixco's single apron at CVJ sees mostly light and midsize jets, so private jet catering for this field is built around small galleys. We handle inflight catering and in-flight catering for Morelos departures, aviation catering for corporate trips, business aviation catering for delegations, executive jet catering for owners' flights, diplomatic flight catering when protocol applies, and cabin crew meals on request.
A typical business jet catering order at General Mariano Matamoros is four to eight passengers, a midsize jet and a morning or evening departure. Corporate jet catering and VIP flight catering here lean on a private jet chef who builds a bespoke menu around the galley, whether it is a charter flight catering brief for a weekend trip or luxury inflight catering for an owner's flight.
Government flight catering at MMCB runs through protocol: names, clearances and the receiving contact are agreed before anything is cooked. Head of state flight catering and VIP aviation catering use a nominated team, and state visit aircraft catering stays discreet and traceable from kitchen to apron.
Special meals at MMCB are a procedure, not a label. In Morelos kitchens the usual allergen traps are corn-flour dough cooked in shared lard, nut-thickened moles, and sesame in the sauces. Kosher, halal, vegan, gluten free and allergen free plates are cooked and packed apart, with kids meals added on request. The cabin crew gets the dietary card with the 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.
Crew at CVJ often turn around on a short ground stop, so crew meals here are built to be eaten fast. Flight crew meals and pilot meals come as boxed or plated dishes, crew catering and cockpit meals are packed for one-handed eating, and crew meal boxes can carry different meals for pilots on request. All crew meals are on request and invoiced with the order.
FBO catering at General Mariano Matamoros means catering delivery to the FBO, then a walk to the apron. The general aviation terminal at CVJ is where the handling agent receives the order, and ground handling catering is signed for there. We coordinate handling agent catering so the crew gets the food at the aircraft.
Larger cabins on this field can need galley catering by high loader. The apron at CVJ is open and level, and airside catering delivery to the FBO apron suits the usual light and midsize jets. For a heavier type, tell us the aircraft model so aircraft provisioning matches its door height and galley layout.
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 Mariano Matamoros serves Cuernavaca and the state of Morelos with a modest apron and a general aviation terminal for private flights. Airport catering here is simple: FBO services, ground handling services and a handover to the crew.
CVJ is a business aviation hub for the Cuernavaca area. Private jet catering fits weekend traffic, inflight catering and in-flight catering suit short hops, aviation catering supports corporate trips, business aviation catering handles delegations, executive jet catering covers owner flights, diplomatic flight catering follows protocol, and cabin crew meals come on request.
Mexican customs inspect food coming from abroad, and Temixco follows the same rules as other international fields. Sealed, cooked catering from our kitchen is straightforward; fresh produce, raw meat and dairy from other countries may not clear.
Average rating from the cabin crew and pilots we cater for.
“My order at MMCB covered smoked salmon bagels and sliced fruit for 10 guests, with a practical service plan needed because of a changing departure schedule. We described our serving sequence to The Galley Girls and asked for the breakfast portions to be packed accordingly. The fruit plates were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. My main takeaway from this private jet food order was the practical approach to final order confirmation.”
“I wanted chicken skewers with a couscous salad for 9 guests at CVJ, packed sensibly for a cabin team dealing with different crew meal preferences. With several people involved, The Galley Girls kept the starters and delivery arrangements together in a concise order update. The cabin team could match the side dishes to the request before moving on to the remaining departure tasks. For our team, the strongest part of their private jet meals was how they handled final order confirmation.”
“Passenger preferences led us to prawn salad and small fruit plates at General Mariano Matamoros International Airport; 2 portions were needed, with two separate meal services factored into preparation. Our request to The Galley Girls focused on the sauces, with enough detail to distinguish passenger portions from additional provisions. The cabin service sequence stood out more than any sales pitch about private jet menu. The quantities of breakfast portions matched our service plan, leaving us comfortable with the order before the final briefing.”
Night and dawn departures from MMCB sometimes need a dedicated kitchen shift, so they rarely cost the same as a midday slot. Ceviche-style plates cost less than a slow-cooked pork dish, and dietary plates are priced like any other item.
Delegations often change headcount the night before. We keep the plan flexible at MMCB, work with your handling agent for airside access, and take last-minute orders without drama.
Agricultural rules in Mexico mean leftover galley stock from abroad may not clear at Temixco. Sealed hot dishes and packaged snacks from our kitchen travel without this problem on outbound legs.
Airside access at Temixco requires a pass and an escort. We coordinate with your handling agent so the food arrives at the aircraft intact and on your slot.
No, catering sits outside the charter agreement and is ordered separately. For kosher, halal, vegan or allergen meals into Morelos, send the details and we handle the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
