Catering to your aircraft in Mazatlàn.
At MMMZ the sea sets the menu and the heat sets the rules. We build orders for your galley, with cold seafood sealed and hot dishes marked for the oven, for the crew who have to plate them.
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.
Sinaloa is shrimp and fish country, and Mazatlàn is where that reaches the aircraft. A private jet menu for MMMZ can open with aguachile or ceviche, both packed cold with their citrus separate, then move to grilled fish or shrimp for the oven. These local specialities make strong inflight menu choices because they are built on short, clean steps.
What changes the order here is the heat. On a humid Pacific coast, anything dairy-heavy or fragile is a risk in a drawer, so we steer private jet food toward ice-packed seafood, sealed salsas, tortillas wrapped apart and fruit cut at the last moment. Local specialities such as pescado zarandeado and machaca are worth ordering because they reheat well and plate cleanly.
For breakfast flights out of Mazatlàn, tropical fruit, fresh bread and egg dishes with chilaquiles-style salsa on the side cover most tables. The region's produce is the reason the private jet menu can stay local without becoming complicated.
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.
Mazatlàn sits on the Sinaloa coast, and its seafood decides what a good galley order looks like at General Rafael Buelna. Private jet catering here is built around shrimp, fish and citrus that travel cold and plate fast. Inflight catering for a business jet means agreeing the galley first, then the menu. Aviation catering, business aviation catering and executive jet catering all follow the same logic at MMMZ: what survives the drawer and the oven. Diplomatic flight catering is cleared by protocol before anything is cooked, and cabin crew meals are boxed and labelled apart from the guest trays. In-flight catering for the Pacific coast is, above all, a question of heat and humidity.
Business jet catering at MMMZ is mostly a conversation about the galley. Corporate jet catering for a day trip to Mazatlàn can be a cold shrimp platter, while VIP flight catering on a longer charter flight catering plan might add a hot course. A private jet chef writes a bespoke menu around the aircraft, and luxury inflight catering here means clean seafood, citrus apart, nothing fragile.
When an official delegation lands at General Rafael Buelna, government flight catering is handled by a small, named team. Head of state flight catering needs sealed, traceable packing; VIP aviation catering and state visit aircraft catering reach the aircraft through your handling agent with no public label.
Special meals for Mazatlàn are a procedure, not a label. Seafood is everywhere in Sinaloa, so shellfish allergen free handling is the first thing we separate: its own board, its own box, nothing cooked beside shrimp. Kosher meals travel sealed and are opened by the guest, halal is prepared on separate surfaces, and vegan and gluten free plates avoid the shared fryers common in coastal kitchens. Kids meals are simple, mild and labelled by seat number. Tell us the restrictions with the tail and we write the cards for your cabin.
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 the people flying the aircraft, we pack crew meals separately, ordered with the flight and invoiced. Flight crew meals and pilot meals can be hot or cold, crew catering suits a Sinaloa turnaround, and cockpit meals stay simple. Crew meal boxes are marked by seat, and different meals for pilots avoid the same dish at the front. Cabin crew meals are kept apart.
FBO catering at MMMZ is a handover at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, and the general aviation terminal is where the order meets the crew. Ground handling catering and handling agent catering mean the van reaches the apron on your slot.
Aircraft type decides how the order is loaded at MMMZ. A light jet is usually served by hand through the door, while a larger cabin may need a high loader, and the galley on board sets what we can send. Galley catering is packed to match: ovens, drawers, chilled space. Airside catering delivery is coordinated with your handling agent so aircraft provisioning matches the equipment available that day.
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.
MMMZ is the airport for Mazatlàn and southern Sinaloa, on the Pacific coast. Airport catering for private aircraft works around the same apron as scheduled flights, and the general aviation side is where FBO services and ground handling services meet the crew.
Business aviation catering here peaks in winter, when visitors escape colder places. Inflight catering, in-flight catering and aviation catering orders cluster around fishing and resort trips. Executive jet catering suits weekend flights, diplomatic flight catering is rare but handled, and cabin crew meals are boxed for turnarounds. MMMZ works as a business aviation hub for the coast, with general aviation and FBO services kept simple.
Mexico regulates the import of fresh food. Meat, dairy and produce brought in from abroad may be held by customs, and ground handling services at MMMZ follow those rules. The practical answer is to order catering in Mazatlàn and receive it at the FBO.
Average rating from the cabin crew and pilots we cater for.
“Despite different crew meal preferences, we wanted the 3 guests at General Rafael Buelna International Airport to enjoy a selection of petits fours and sandwiches without a complicated cabin service. I asked The Galley Girls for the salads in shallow trays, with garnishes supplied separately for plating on board. Keeping the main courses aside until service helped preserve the presentation while we dealt with the boarding tasks. My main takeaway from this in-flight catering services order was the practical approach to written menu details.”
“Several practical details needed attention at MMMZ, with fresh fruit and breakfast pastries requested for 7 guests and different crew meal preferences to accommodate. The Galley Girls understood why we wanted the main courses readily accessible instead of spread across several different boxes. I appreciated the emphasis on catering handover throughout the aviation catering arrangements. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“My order at MZT covered a breakfast basket with individual preserves for 3 guests, with a practical service plan needed because of two separate meal services. My main takeaway from this aviation catering services order was the practical approach to written menu details. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing.”
What you pay depends on the diets you carry. Seafood-led menus for Mazatlàn and a handful of special meals are priced item by item, and last-minute orders are handled. The cost of private jet catering is quoted from your seat plan, not guessed.
Aircraft type is the first question we ask on lead time at Mazatlàn. Oven count, drawer space and chilled storage decide the menu, and the menu decides the work. Orders placed close to departure are handled.
Repositioning into Mexico with an empty cabin is the case where customs rules matter most. Fresh food brought in can be refused at General Rafael Buelna, so we supply the next leg locally, delivered through your handling agent.
Waiting on the ground at MMMZ is where crew eat badly. Bringing food from outside works for dry snacks, but fresh items can be refused. A crew meal box ordered here, on request and invoiced, solves duty time without a customs question.
No, it is not part of it. A charter into General Rafael Buelna does not carry food, so you order it and receive a separate invoice. If weather moves the flight, we follow the new slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
