Catering to your aircraft in Silao.
Silao runs on weekday corporate arrivals, and BJX's high, dry air changes what a cabin wants to eat. We pack by seat, from our team of former VIP flight attendants, and hand over at the FBO.
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.
Guanajuato is the table of the Bajío, and a private jet menu for Silao draws on it directly. Enchiladas mineras, the local dish named for the mining towns around the state capital, travel well as private jet food: the sauce goes apart and the carrots and potatoes stay crisp. Guacamole is made on the day and packed in a sealed pot, because avocado does not forgive a long wait in a drawer. Queso fresco, nopales and Irapuato strawberries fill the inflight menu in season. These local specialities are cooked and packed for the galley of your aircraft, so private jet platters arrive ready to re-plate, gourmet inflight meals keep their texture, and private jet snacks such as roasted pumpkin seeds and tamarind sweets sit easily in a small drawer. Everything for Guanajuato and Silao is ordered by phone or email, with last-minute requests handled.
Silao, in the state of Guanajuato, rewards a menu built from what the Bajío grows. For a private jet menu here we lean on strawberries, nopal cactus, chiles, corn and fresh cheese, then adapt each to a galley with limited heat. Enchiladas mineras, pozole and carnitas make honest private jet food: the broth, tortillas and salsa are packed separately and finished in the oven or served cold. Guacamole and pico de gallo are packed in sealed pots and kept chilled. The inflight menu changes with the season, and local specialities from Guanajuato sit beside international dishes on private jet platters, gourmet inflight meals and private jet snacks, all labelled by seat for the cabin crew.
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.
Dry air, a 5,956 ft field and a business-aviation ramp that fills with executive jet catering orders on weekday mornings: that is MMLO. Private jet catering at Silao is shaped by altitude and by Bajío produce, and our former VIP flight attendants write the menu with both in mind. Business aviation catering, diplomatic flight catering and inflight catering all follow the same method: cooked, packed by seat, handed over at the aircraft through your handling agent.
Business jet catering at Guanajuato International is usually a brief for executives and plant visits around Silao. Corporate jet catering here runs light at lunch, fuller at dinner, with VIP flight catering for guests of the industrial corridor. Charter flight catering follows the same rules. For luxury inflight catering our private jet chef writes a bespoke menu around the galley and the guest list.
When an official aircraft lands at BJX, the menu has already been cleared. For government flight catering at BJX, a named team traces every ingredient; head of state flight catering and state visit aircraft catering follow the same file. VIP aviation catering for delegations at Silao stays discreet.
Mexican cooking hides allergens in places a menu does not show: lard in beans and tortillas, peanuts and sesame in moles, wheat in sauces. At Silao we cook special meals on their own board and pack them in their own box, labelled by seat number. Kosher, halal, vegan, gluten free, allergen free and kids meals are each handled as a procedure by the kitchen, confirmed with you before the slot.
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 Silao the flight deck eats on its own schedule, so crew meals are ordered on request and invoiced with the trip. Flight crew meals, pilot meals and cockpit meals each travel in a labelled box. Crew catering can give the captain and first officer different meals for pilots, and the crew meal boxes are built to be eaten between tasks.
At MMLO, the handling agent is the person who matters. FBO catering is remitted at the general aviation terminal, then taken airside; catering delivery to the FBO is agreed beforehand. Ground handling catering and handling agent catering depend on a clear tail and slot from you.
MMLO takes everything from light jets to larger corporate airliners, and the aircraft type decides how the load goes in. A small galley means a small drawer and a single oven; a larger cabin may need a high loader at the door. Galley catering here is planned from the type and the galley layout, and airside catering delivery goes through your handling agent. For aircraft provisioning on bigger types, tell us the tail and we pack accordingly.
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.
BJX sits on the high plateau of Guanajuato and handles regional commercial flights alongside corporate jets. For private flights the general aviation apron is the working area, and airport catering is delivered there.
Inflight catering and in-flight catering at MMLO are built around the plateau's dry air. Aviation catering, business aviation catering and executive jet catering all share the same method, and diplomatic flight catering and cabin crew meals are handled with the same discipline. Airport catering, general aviation, FBO services and ground handling services make up a small business aviation hub.
Food entering Mexico on an aircraft is subject to customs inspection, and fresh meat and dairy are the usual problems. For orders into Silao we cook locally, so nothing has to be declared.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at BJX, I coordinated a selection of petits fours and sandwiches for 12 guests and explained our concerns about several individual meal preferences. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. We could account for the salads before passing the boxes to the cabin team, without a lengthy unpacking exercise. I want a private jet chef to understand packing arrangement, and this order gave us a useful starting point.”
“With a short ground stop to consider at Guanajuato International Airport, we needed a practical way to serve a cheese board and savoury canapés to 7 passengers. The Galley Girls updated the side dishes in the written order and sent back a confirmation that clearly showed our amendments. The sauces remained as originally requested, which was reassuring when we checked the latest version with operations. My main takeaway from this in flight catering order was the practical approach to portion planning.”
“Despite a revised passenger count, we wanted the 6 guests at MMLO to enjoy herb chicken with a quinoa salad without a complicated cabin service. The Galley Girls used a readable packing list for the sandwiches, which helped when two colleagues checked the order together. For inflight catering services, that attention to galley preparation made the order noticeably easier to manage. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation.”
Customs and food-import rules in Mexico mean we cook locally rather than bring food in, and that keeps the menu price tied to the dishes, not to the logistics. Strawberry dessert from Irapuato is a small line; a plated tasting menu is a large one. We invoice the order as we invoice every order.
At BJX the agent controls the ramp, so we work through the agent. Once access is set, the order is simple, and requests that arrive late are still handled. Phone or email, day or night.
Special meals are prepared in Mexico, so customs is not a question for the cabin. The tray stays sealed until it is served. If your guest needs a specific certification, give it when you order.
You can bring your own, but a light jet's galley rarely has room for it, and Mexican customs may stop fresh items. Our approach is to cook for that small drawer. Single-portion boxes and cold plates fit where a full tray does not.
No. Catering is not part of the charter: an aircraft arriving empty into BJX orders crew meals on request, then a full guest menu for the departure, and each order is ordered and invoiced separately from the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
