Catering to your aircraft in Colima.
A quiet terminal at MMIA, a volcano on the horizon and mostly compact jets: that is Colima. We build the trays for your galley and pass them to your handling agent.
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.
Colima is a small Mexican state on the Pacific side, and its food is built on what grows in heat: coconut, banana, lime, mango, papaya and a local coffee grown on the volcano slopes. A private jet menu for Colima leans on these, because they travel well and read as local on a tray. Our inflight menu here uses that private jet food in portions that suit a galley with no real kitchen.
Tuba, a fermented palm drink, is a Colima habit, and the state is known for its sweets made with coconut and tamarind. Local specialities such as these are better as a small plate than a main, so we use them as a finish to a private jet menu rather than a centrepiece. Salads with citrus, grilled fish and chicken with regional chile keep the inflight menu light for warm-weather flying, and the private jet food stays fresh through cold holding.
The Pacific coast brings fish and shrimp into the Colima kitchen, often with lime, avocado and a mild chile. We pack the seafood chilled and the sauce apart, so it can be re-plated cold in the galley. For a private jet menu at Colima this is the dish that most often turns up, alongside regional fruit and coffee, as private jet food that suits a warm, short sector.
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.
Colima's airfield sits at 2,467 ft in a warm, humid corner of western Mexico, mostly seeing light and midsize jets. For private jet catering at MMIA / CLQ, we cook for the galley you actually have, and hand over through the FBO or your handling agent. The same kitchen logic applies to inflight catering, in-flight catering and aviation catering orders here, run by former VIP flight attendants. Business aviation catering and executive jet catering to Licenciado Miguel de la Madrid International are ordered 24/7 by phone or email, and cabin crew meals can be added to the same order. Diplomatic flight catering is handled with the same discretion.
Who flies into Colima? Mostly executives and charter passengers heading for the coast. Business jet catering, corporate jet catering and VIP flight catering are planned per aircraft; charter flight catering follows the slot. Our private jet chef shapes a bespoke menu, and luxury inflight catering is plated cold when the galley is small.
Official movements through MMIA need quiet planning. For government flight catering and head of state flight catering, we keep the team named and the labelling by seat. VIP aviation catering and state visit aircraft catering are agreed with your protocol contact, then handed over at the aircraft.
Colima cooking leans on corn, beans, lime, chile and seafood, so allergens hide in sauces, tortilla fillings and coconut-based sweets. Kosher, halal, vegan and gluten free meals are prepared as a separate procedure with their own board and box, labelled by seat number. Special meals, allergen free trays and kids meals are agreed with you before the slot and delivered sealed.
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 CLQ the crew eats between legs, so crew meals are packed to survive a warm apron. Flight crew meals come as crew meal boxes with the seat number on the lid; pilot meals and cockpit meals are separate from cabin crew meals. Crew catering is ordered on request and invoiced like the rest, and different meals for pilots are available if your operator policy says so.
FBO catering at Colima is handed over to your handling agent or at the general aviation terminal, on your slot. Catering delivery to the FBO is agreed in advance, and ground handling catering follows the airside access the agent arranges. Handling agent catering stays simple here because traffic is light.
On the Colima apron, what the door allows and what the galley holds set the loading. Light and midsize jets usually take their trays by hand through the main door, and galley catering is sized to a single drawer and one oven. For anything larger needing a high loader, we plan the airside catering delivery with your handling agent, and aircraft provisioning is confirmed against door height and galley layout.
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.
Licenciado Miguel de la Madrid International serves Colima, in a state known for coffee, coconut and a volcano that fills the skyline. The airport handles light business jets and a modest general aviation flow, with a small terminal and a single main runway.
Airport catering at Colima follows the pace of general aviation: a few aircraft a day, mostly light jets. Inflight catering, in-flight catering and aviation catering orders are small and specific. Business aviation catering and executive jet catering suit corporate and charter trips, diplomatic flight catering is handled with discretion, and cabin crew meals can be added. FBO services and ground handling services are simple here, and Colima works as a business aviation hub for the coast.
Food import rules in Mexico apply to every aircraft arriving at Colima. Fresh produce and animal products can be seized, so we recommend ordering locally. Your handling agent explains the declaration process if you carry anything on board.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 5 guest order at MMIA called for excess complexity: just smoked salmon bagels and sliced fruit and sensible planning for a revised passenger count. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered. My main takeaway from this in-flight catering services order was the practical approach to meal organisation.”
“Between cabin checks at CLQ, I coordinated a cheese board and savoury canapés for 8 guests and explained our concerns about several individual meal preferences. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. I would discuss aviation catering with them again, especially when galley preparation needs careful coordination. The cabin team could match the canapés to the request before moving on to the remaining departure tasks.”
“On this departure from Licenciado Miguel de la Madrid International Airport, 11 passengers had chosen a charcuterie board and fresh bread, and different crew meal preferences needed to be reflected in the order. The order made aviation catering services feel manageable because the catering handover had been considered beforehand. The Galley Girls kept the side dishes separate from the finishing elements, which gave us control over the final presentation. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
Take Colima's coffee and coconut sweets: they are cheap to add. Fresh seafood in warm weather costs more, because of how it must be kept cold. How much private jet catering costs here depends on those choices, so we quote after the menu is set.
Early slot, late slot, same-day request: at Colima these are all routine for us. Lead time for private jet catering follows your slot and menu, and last-minute orders are handled with delivery through your handling agent.
Official flights into Colima need a menu cleared by protocol before anything is cooked, and customs will look at fresh produce. We prepare sealed, labelled trays and talk to the agent about presentation at the aircraft.
Customs and food import rules in Mexico apply to every inbound aircraft, including private jets. For a Colima trip, we cook in-country and deliver via the FBO, so your crew never has to argue about a sandwich.
No, food is its own order. For Colima we work through the FBO or general aviation terminal, and your handling agent confirms who walks the trays out to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
