Catering to your aircraft in Ixtapa.
Winter business jets fill the apron at Ixtapa-Zihuatanejo, and we cook and pack for the galley on each tail, with a dish for every seat and a separate box for the crew.
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.
Guerrero is a coastal state, and a private jet menu from Ixtapa-Zihuatanejo reads like the Costa Grande: fish from the Pacific, shrimp, octopus and local fruit. Our inflight menu for MMZH starts there, with local specialities that survive a galley: ceviche built on a cold plate, aguachile with the lime apart, and tiritas de pescado in their own pot.
For private jet food, Guerrero offers a tradition more than a recipe list. Pozole verde, the green version typical of the state, travels well when the broth is packed apart from the hominy and the garnishes, and the cook finishes it in the oven or on the stove. Coconut, mango, tamarind and papaya fill the dessert section of the private jet menu for Ixtapa.
Zihuatanejo's fishing heritage shapes what leaves the kitchen: red snapper, mahi-mahi and prawns, grilled or marinated, with tortillas and salsas in separate containers. Local specialities are listed on your inflight menu with the way each one is meant to finish in the galley, so the crew knows which plate needs the oven and which stays cold.
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.
Ixtapa-Zihuatanejo International sits at 26 ft above sea level on the Guerrero coast, and the winter season fills its general aviation apron with business jets bound for the beach resorts. Private jet catering here follows that rhythm: Pacific seafood, tropical fruit and tortillas that tolerate heat. We write inflight catering for the galley you actually have, and the same team handles in-flight catering for diplomatic flight catering requests, aviation catering for charters, business aviation catering for corporate crews, executive jet catering for owners and cabin crew meals boxed with seat numbers.
Our private jet chef builds a bespoke menu for Ixtapa trips, from a family beach holiday on a charter flight to a corporate jet group. Business jet catering, corporate jet catering, VIP flight catering and charter flight catering all start with the tail and the galley, and luxury inflight catering means fresh fruit, not decoration.
Government flight catering at MMZH, including head of state flight catering and state visit aircraft catering, runs through protocol: a named team, sealed trays, and VIP aviation catering cleared before any cooking begins.
Special meals at MMZH are a procedure, not a label: kosher, halal, vegan, gluten free, allergen free and kids meals each get their own board, container and seat number. On this coast the allergen to watch is shellfish, which sits in half the local dishes, and corn tortillas make gluten free simple when the kitchen is told early. A child on the manifest changes the plan: plain rice, grilled chicken, fruit and nothing in sauce, packed apart from the adult trays.
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 catering for MMZH layovers: crew meals, flight crew meals, pilot meals and cockpit meals are ordered with the trip and invoiced as normal. Crew meal boxes are easy to eat one-handed, and different meals for pilots mean captain and first officer never share a dish.
We deliver to the general aviation terminal, where FBO catering is handed to your handling agent. Ground handling catering and handling agent catering are arranged with the slot, and catering delivery to the FBO is confirmed before the aircraft lands.
Business jets at Ixtapa-Zihuatanejo are usually loaded by hand through the main door, and for a large VIP aircraft the handling agent arranges a high loader. Galley catering is packed in lidded trays and insulated boxes to survive the heat of the apron. Airside catering delivery is coordinated with your handling agent and the FBO, and aircraft provisioning follows the galley layout you give us for the tail.
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.
Ixtapa-Zihuatanejo is a leisure destination first, and for general aviation that shows on the apron: winter arrivals for the beach resorts, owners and charter groups on short stays. Airport catering here is built around those trips, with FBO services and ground handling services arranged for private jets at the terminal.
General aviation at MMZH is seasonal and resort-driven, a small business aviation hub where inflight catering and in-flight catering are written for owners, and aviation catering and business aviation catering for charters. Executive jet catering suits the long-weekend arrivals, diplomatic flight catering covers official visits, and cabin crew meals and crew meals are boxed whenever the crew asks for them.
For general aviation arriving from abroad, Mexican customs inspects fruit, meat and dairy at international airports. An order prepared locally and handed over through your handling agent keeps that inspection simple, and nothing needs to be declared on the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Getting a cheese board and savoury canapés ready for 8 guests at Ixtapa-Zihuatanejo International Airport required an order that accounted for a changing departure schedule. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. This experience of private jet food gave us a useful reference for managing written menu details on another departure. We checked the main courses against the same summary, keeping the cabin team and the handling contact aligned.”
“An order of beef fillet with roasted potatoes for 4 people at MMZH had to be organised around a changing departure schedule. I would discuss private jet meals with them again, especially when meal organisation needs careful coordination. I asked The Galley Girls to review the salads quantities against the passenger brief, and the proposed portions made sense. It was useful to see the crew provisions listed separately when checking how much space the complete order would require.”
“Menu approval at ZIH covered yoghurt pots and fresh berries for 3 guests, leaving us to organise the service around a small galley worktop. Our brief for private jet menu was met with a sensible plan for storage requirements. The Galley Girls understood why we wanted the breakfast portions readily accessible instead of spread across several different boxes. We left the salads stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Price is built per menu. At ZIH, a late change in passengers means we recount trays and portions the same day, and last-minute orders are handled like any other. The biggest swings come from seafood and from specialised diets, not from the airport.
Lead time at ZIH is set by what you want on the plate. Seafood is easier in some months than others, and we say so when you order; last-minute orders are handled, always with the product available that day.
Customs at an international airport in Mexico looks at agricultural products, meat and dairy. A night or dawn departure means the order is ready earlier in the cycle, and the handover is agreed in advance with the handling agent.
Yes, in principle, but government flights often have rules on who touches the food. We pack in sealed containers and label by seat number, so nobody opens a passenger tray by mistake.
Not part of it: catering is its own order. Mexican import rules treat agricultural products strictly, so a menu built from ingredients bought in Guerrero stays clear of the problem.
Tail, pax and diets — a flight attendant takes it from there, day or night.
