Jalisco is the home of tequila, mariachi and charreada, and the cooking is some of the most distinctive in Mexico. A private jet menu for Guadalajara starts with the dishes the city is known for: birria de res served with consome and fresh tortillas, carne en su jugo with beans and bacon, and the torta ahogada, which is a messy sandwich on the ground and a poor fit for a cabin. We pack the version that survives a galley.
Local specialities travel best when they are split into parts. The inflight menu for MMGL keeps broth and meat in sealed pots, limes and onion cut and apart, salsa in small containers, tortillas wrapped in cloth so they steam instead of drying. Private jet food from Guadalajara is mostly about what stays separate until the cabin crew assembles it.
Seasonal produce shapes the rest. Jalisco is a serious agricultural state: berries and avocados from the highlands, mango and papaya when the season turns, agave in every form from syrup to spirit. Guests from Jalisco itself usually ask for a tequila tasting plate with orange slices and sal de gusano; we pack the plate cold and the salts apart. For lighter flights, a ceviche or aguachile from the coast travels chilled, with the tostadas packed dry.
Sweet things are regional too: jericalla, a custard like a crème brûlée, cajeta from Celaya's neighbourhood, and tejuino, the corn drink with lime and salt. They suit a short flight and a small galley. Ask for Jalisco in the brief and we write the menu around the places the passengers are going.
