Catering to your aircraft in Chihuahua.
MMCU at 4,462 ft is dry and bright most of the year. We pack private jet catering for Chihuahua with local beef, Menonita cheese and tortillas, and hand it to your 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.
Chihuahua is cattle country, and the private jet menu here follows the ranch: machaca, which is dried and shredded beef scrambled with egg or folded in flour tortillas, is the dish people ask for first. The Menonita cheese made by the Mennonite communities of the state melts well and holds its texture, so it travels in quesadillas and cold boards alike. For an inflight menu built on private jet food from the region, we add burritos, cabrito on request, and regional fruit such as apples from the Cuauhtemoc valley. These are the local specialities in Chihuahua that crews recognise, packed as private jet platters, gourmet inflight meals and private jet snacks with the reheat steps on the lid.
Order a private jet menu for Chihuahua and the first question is usually heat or cold. Hot, the region gives you machaca with eggs, carne asada with grilled onions, and caldillo, a green chile beef stew that reheats well. Cold, it gives you Menonita cheese boards, apple and pecan plates, and tortillas wrapped in cloth. Our inflight menu is written around these local specialities, packed as private jet food that survives a drawer and a small oven: private jet platters for the cabin, gourmet inflight meals for the main service, private jet snacks for the leg home. Chihuahua gives the page its character.
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.
General Roberto Fierro Villalobos International sits at 4,462 ft on the high desert of Chihuahua, and that altitude shapes everything we pack for private jet catering here: dry air, cold cabins, appetites that run to grilled beef and melted cheese. We cook and pack for your galley and hand it over at the FBO. Inflight catering for Chihuahua also covers in-flight catering for crew, aviation catering for charter and corporate trips, business aviation catering for regular operators, executive jet catering for owner flights, diplomatic flight catering for official visits, and cabin crew meals boxed by seat.
A typical business brief at CUU is a corporate jet on a short northern Mexico leg with a few executives. Business jet catering and corporate jet catering here means breakfast machaca, a cheese plate, and a lunch the crew can plate from a single oven. VIP flight catering, charter flight catering and luxury inflight catering are packed in labelled boxes, and our private jet chef can write a bespoke menu around the guest list.
Official flights landing at MMCU bring protocol lists: dishes approved ahead, separate service for staff, confidentiality. Government flight catering and head of state flight catering follow the same discipline, with a named team. VIP aviation catering and state visit aircraft catering get sealed boxes and no loose ends.
Chihuahua cooking leans on cheese, flour tortillas, lard and beans, so allergens hide where you would not look: dairy in a salsa base, gluten in a thickener, pork fat in the refried beans. Special meals here, kosher, halal, vegan, gluten free, allergen free and kids meals, start with a written brief from the crew, a separate board and a separate box, and a card with the seat number on the lid.
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.
At Chihuahua the crew often comes off a long leg and wants something warm. Crew meals are ordered on request and billed on the same invoice. We pack flight crew meals and crew meal boxes with the seat number on the lid, keep pilot meals and cockpit meals easy to eat in the seat, and offer different meals for pilots on request. Crew catering goes with the order; cabin crew meals go in a separate bag.
Delivery at Chihuahua goes to the aircraft by way of the FBO. We arrange FBO catering and catering delivery to the FBO with the handling agent, who opens the gate. Ground handling catering is a normal service line here, and the general aviation terminal is where crews meet the boxes. Handling agent catering stays on the same slot as the flight.
Whether galley catering goes up by hand or by high loader at MMCU depends on the aircraft you bring. A light jet takes boxes through the door by hand; a large cabin needs airside catering delivery with a high loader and a handling agent who opens the right gate. Aircraft provisioning for a bigger galley is planned with the tail and the oven count.
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.
MMCU is the main airport for the state of Chihuahua, set on a high plateau, with a general aviation ramp for private traffic. Airport catering for business aircraft is a routine request, and FBO services and ground handling services cover most needs on the field.
Chihuahua is a business aviation hub for northern Mexico: mining, manufacturing and ranching bring regular corporate flights. Inflight catering and in-flight catering for these trips are practical, aviation catering and business aviation catering are ordered often, executive jet catering suits owner flights, diplomatic flight catering covers official visits, and cabin crew meals go with every order.
Mexican customs and agricultural rules restrict meat, dairy and fresh produce brought across the border, so we source food inside Mexico. That means an order for Chihuahua rarely needs import paperwork, and the practical effect is a simpler menu to commission.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at CUU: we had 8 passengers expecting a seafood starter and warm vegetable sides and were working around a late menu amendment. With private jet catering, careful attention to portion planning matters as much to our crew as the menu itself. The Galley Girls kept the breakfast portions separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the salads ready without cluttering the galley work area during preparation.”
“My order at General Roberto Fierro Villalobos International Airport covered poached fish with steamed rice for 5 guests, with a practical service plan needed because of limited fridge space. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. The quantities of sandwiches matched our service plan, leaving us comfortable with the order before the final briefing. This experience of private jet catering services gave us a useful reference for managing portion planning on another departure.”
“Choosing yoghurt pots and fresh berries for 10 people at MMCU was straightforward; the challenge was making it work with two separate meal services. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point.”
A state or official party at Chihuahua usually asks for dishes approved beforehand and a separate crew service. Those requirements shape the price more than the destination. We build the menu with you, then quote it per dish and per portion.
Mexican import rules on meat, dairy and fresh fruit are strict, so we avoid bringing in anything and cook with local ingredients: Chihuahua cheese, beef, apples. That keeps lead time loose. If a special product is needed, tell us and we check it. Last-minute orders are handled.
Customs inspects what crosses a border, and our menus never do: cheese, beef, tortillas and fruit are all bought in Mexico. The handling agent handles access, we deliver to the aircraft, and the rest is routine.
For special diets, order from us. A kosher, halal, vegan or gluten free meal is cooked on its own board, packed in its own box, and handed over sealed. Carrying your own food adds risk we can remove.
No. Is catering part of a charter? Not at CUU: the flight is one order and the meals are another, billed on their own. Give us the aircraft type and we pack for its galley, oven and drawers.
Tail, pax and diets — a flight attendant takes it from there, day or night.
