Catering to your aircraft in Loreto.
MMLT is a small airport on a big gulf, and most of the flights here carry guests to the water. We write the menu around the catch and the Baja pantry, and pack it for a galley that may have only one oven.
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.
Baja California Sur eats from the sea first. A private jet menu from Loreto starts with what the Sea of Cortez gives that week: callo de hacha, the local chocolate clam, sea bass for grilling, sierra and yellowtail for tacos, and shrimp from the gulf. The inflight menu then leans on the desert side of the peninsula, with machaca from dried beef, fresh goat cheese from the Sierra de la Giganta ranches, dates from the oasis at San Ignacio and tortillas made that morning. Private jet food from here travels best when each element is packed apart: the fish raw or lightly seared, the salsa in its own pot, the tortillas wrapped in cloth. These local specialities in Baja California Sur suit a galley because most of them are served cool or finished with a squeeze of lime, not a long oven cycle.
If you are flying out of Loreto, Baja California Sur gives you a private jet menu that practically writes itself. Gulf seafood is the backbone: chocolate clams on the half shell, ceviche of local snapper, grilled sea bass with lime and chile. Around it sit the inland local specialities: machaca with eggs for breakfast departures, a goat cheese plate with dates, and the thick flour tortillas that Baja made its own. For an inflight menu, we pack hot items for the oven, cold items in boxes marked by seat, and every sauce and salsa in a separate pot so nothing sits in liquid. Private jet food from this coast is fresh, light, and easy to re-plate.
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.
Loreto sits on the Sea of Cortez with the Sierra de la Giganta rising behind the runway, and that coast decides what a good galley looks like here: fish pulled from the gulf, desert produce, tortillas still warm from the comal. Private jet catering at MMLT means building the menu around that, whether the flight is a fishing party, a family heading to Danzante island, or a corporate group for a long weekend. Inflight catering for the return leg can be ordered at the same time, and in-flight catering in the local style travels well in a small galley. Aviation catering for the crew, business aviation catering for the cabin, executive jet catering for owners flying their own aircraft, diplomatic flight catering for official visits and cabin crew meals for the rotation are all written by former VIP flight attendants.
Business jet catering at Loreto usually starts with who is flying: a corporate group heading to the marina, or an owner bringing family. Corporate jet catering and VIP flight catering follow the same logic, with a private jet chef writing a bespoke menu around gulf seafood. Charter flight catering and luxury inflight catering for return legs can be ordered in one go.
For an official visit to MMLT, we agree the menu with the protocol office and the handling agent first. Government flight catering, head of state flight catering, state visit aircraft catering and VIP aviation catering all share a traceable chain from kitchen to aircraft, with a small named team on the ground.
Allergens hide differently on this coast: shellfish in the salsa, peanuts in some moles, wheat flour in the tortillas that look innocent. At Loreto we build special meals from the order, not the other way round. Kosher and halal meals are packed sealed and numbered by seat, vegan and gluten free plates are prepared on a separate board, and allergen free orders are kept apart from every guest tray. Kids meals follow the same labelling, so the crew can open the right box without asking.
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.
The crew at Loreto gets what it asks for, and pays for it like the rest of the order. Crew meals, flight crew meals and pilot meals travel in numbered crew meal boxes; crew catering for the whole rotation can be ordered together, and cockpit meals are packed to be eaten between tasks. Different meals for pilots are available on request, as are cabin crew meals.
FBO catering at MMLT is handed to the aircraft by your handling agent, so catering delivery to the FBO and onward to the apron follows one chain. The general aviation terminal at Loreto is small, which keeps ground handling catering simple. Handling agent catering is coordinated by us before arrival.
Aircraft arriving at Loreto International are mostly light and midsize jets, so galley catering is usually handed up through the cabin door by hand, with no high loader needed. For a larger cabin that does need one, the handling agent arranges the equipment, and airside catering delivery is coordinated with the FBO. Aircraft provisioning for the larger galleys is planned from the type and the number of ovens, drawers and chillers on board, so what leaves the kitchen fits what the aircraft can actually hold.
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.
Loreto International handles private and charter traffic from across Mexico and North America. Airport catering here is shaped by that: lighter aircraft, smaller galleys and seasonal peaks, with FBO services handled at the general aviation terminal.
General aviation traffic at Loreto peaks in winter, when the gulf is calm and visitors arrive for fishing and whale season. Inflight catering, in-flight catering and aviation catering are ordered with the same tail and slot as the aircraft. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals all follow, and the airport works as a modest business aviation hub with FBO services and ground handling services at the terminal.
Mexican customs inspect food entering the country from abroad, so a menu built from Baja products avoids most of the issues. We advise on leftover inbound food and on anything you carry yourself, and the handling agent clears the rest.
Average rating from the cabin crew and pilots we cater for.
“Having 9 guests request roasted vegetable bowls with separate dressings at LTO meant planning the portions carefully while accounting for a changing departure schedule. The Galley Girls talked through the quantities of starters with us before confirmation, rather than leaving us to guess the portions. We also checked the sandwiches before approval, which helped avoid a second round of questions later in the preparation. This experience of vip inflight catering gave us a useful reference for managing storage requirements on another departure.”
“Small packing details became important at Loreto International Airport: our 5 passengers wanted beef fillet with roasted potatoes, and we had different crew meal preferences. We discussed the dimensions before confirming; The Galley Girls grouped the salads into individual containers that were easy to handle. This experience of private jet catering gave us a useful reference for managing packing arrangement on another departure. We placed the sauces in their planned storage area without first having to reorganise all the catering boxes.”
“A request for a seafood starter and warm vegetable sides, 6 passengers, and several individual meal preferences: that was our brief for the departure at MMLT. My main takeaway from this private jet catering services order was the practical approach to catering handover. Our handling contact received the order details from The Galley Girls, including how the breakfast portions had been grouped. The cabin team could match the main courses to the request before moving on to the remaining departure tasks.”
Think of a Loreto order in layers: fresh gulf fish and shellfish at the top, ranch cheese and machaca in the middle, tortillas and snacks at the base. Each layer has its own cost. For a return leg, we simply repeat the exercise with a different menu, and you see both totals in one quote.
Lead time is shortest when the order uses what Baja has in volume: tortillas, rice, cheese, dates, cabbage and lime. Items that depend on the day's catch, like chocolate clams, need a firmer plan. When the headcount changes, we say which dishes can flex and which stay fixed.
At MMLT, customs inspect what comes off an international flight, not what is loaded here from local suppliers. Menus built around gulf fish, machaca and goat cheese are sourced in Baja, so the main customs question concerns leftover food from the inbound leg.
A night departure from Loreto usually means a cold supper: ceviche, cheese, tortillas and fruit that wait in the drawer. You are free to bring your own food, and we pack around it so nothing is missed.
Charter prices cover the aircraft and crew, not the food. At Loreto, delegation and government flights are handled like any other order in that respect, though we add traceability and a named team for the handover.
Tail, pax and diets — a flight attendant takes it from there, day or night.
