Catering to your aircraft in Puerto Peñasco.
Traffic into PPE is leisure-led, and the tail is often a light jet with a small galley. We pack Puerto Peñasco's shrimp and Sonoran beef to suit that galley, delivered to your handling agent, with pilot trays boxed on their own.
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.
Puerto Peñasco is a Sonora fishing town on the northern Sea of Cortez, and the private jet menu from MMPE reads like the harbour: blue shrimp, local scallops, fresh fish. The inflight menu keeps seafood cold and the sauce apart, so a shrimp cocktail or aguachile survives the climb and the cabin. Private jet food in Sonora also means beef: carne asada, machaca, and the flour tortillas the state is known for, packed dry and warmed in the galley oven. Private jet platters of grilled vegetables, queso fresco and fruit round out the table. Gourmet inflight meals are built from these local specialities, and private jet snacks lean on dried fruit, pistachios and tortilla chips with salsa. Sonora's local specialities travel well when the packing is right, and Puerto Peñasco's seafood is best served chilled and re-plated at altitude.
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.
Mar de Cortés International sits on a flat Sonoran coastal plain at 71 feet, where Sea of Cortez shrimp and Sonoran beef decide most orders. Private jet catering here is built around those two, plus whatever the galley of your aircraft can finish. Inflight catering for business aviation at MMPE leans on seafood served cold and flour tortillas packed dry, and aviation catering for the cabin is packed to the seat plan. Executive jet catering, business aviation catering and diplomatic flight catering all follow the same logic: a clean galley brief, then the food. Cabin crew meals are packed on their own, and in-flight catering for the flight deck is boxed apart from guest trays.
At Puerto Peñasco, business jet catering usually means a short brief: four to eight guests, a light or midsize jet, and a wish for fresh seafood. Corporate jet catering and charter flight catering here share the same logic, where VIP flight catering is plated from a menu written with a private jet chef. A bespoke menu for luxury inflight catering at MMPE might open with chilled shrimp and finish with grilled beef.
Delegation and official arrivals at PPE need a menu approved by protocol, not the kitchen. We handle government flight catering with sealed, traceable trays and a named team, and head of state flight catering follows the same discipline. State visit aircraft catering and VIP aviation catering are quiet by design, with no names on any label.
At PPE the allergen question is shellfish: the whole menu leans on gulf shrimp, so an allergen free plate for a shellfish-allergic guest or crew member gets a separate board, a separate box and a card with the seat number. Kosher and halal meals are sourced and sealed in closed packaging, vegan plates avoid the lard that traditionally flavours flour tortillas, and gluten free swaps tortillas for corn. Kids meals and other special meals are agreed with the cabin crew before cooking.
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.
Ordering crew meals for MMPE is a normal line on the invoice, on request. Flight crew meals here lean on grilled beef, rice and fruit, and pilot meals are two different dishes when the operator wants it. Crew catering is packed in sealed crew meal boxes, cockpit meals are easy to eat in the seat, and different meals for pilots are labelled by role. Cabin crew meals sit in their own box, away from the passenger trays.
FBO catering at Mar de Cortés International is handed to the FBO or your handling agent. Catering delivery to the FBO means the order crosses the apron to the aircraft on your slot. The general aviation terminal at Puerto Peñasco is small, so ground handling catering stays simple. Handling agent catering is arranged so the right person has the right pass.
Mar de Cortés International handles mostly light and midsize business jets, so galley catering is sized for a small oven and a single drawer. When a larger aircraft arrives, airside catering delivery is arranged with the handling agent for the right door and height, and aircraft provisioning follows the tail type and galley layout you send us.
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.
Mar de Cortés International is a small Sonoran airport serving Puerto Peñasco and the northern Gulf of California. Airport catering here supports general aviation and visiting business jets, and ground handling services at the terminal are simple and easy to use.
Business aviation at MMPE peaks on winter and spring weekends, when private jet catering orders cluster around beach stays. Inflight catering and in-flight catering for those flights is usually cold seafood and oven-finished beef. Aviation catering and business aviation catering here favour simple galleys, executive jet catering suits midsize aircraft, and diplomatic flight catering goes through protocol. Cabin crew meals and crew meals are boxed separately. As a business aviation hub, Puerto Peñasco is small, seasonal and leisure-led, with general aviation, FBO services and ground handling services at the FBO doing most of the work.
Mexican import rules treat fresh food from abroad strictly, and a catering order at Mar de Cortés International built on local Sonoran product avoids most issues. Anything declared sealed and labelled passes more easily, and the handling agent, as part of ground handling services, coordinates airside entry.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at MMPE included 4 passenger meals, a request for mini sandwiches and individual desserts, and instructions addressing a family lunch request. My search for "private jet catering near me" led to a practical conversation about portion planning. The Galley Girls used a readable packing list for the canapés, which helped when two colleagues checked the order together. The fruit plates were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“My order at PPE covered a mezze selection with flatbreads for 5 guests, with a practical service plan needed because of an evening cabin service. With private jet catering menu, careful attention to galley preparation matters as much to our crew as the menu itself. The canapés came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. We placed the sauces in their planned storage area without first having to reorganise all the catering boxes.”
“For 2 passengers departing from Mar de Cortés International Airport, the agreed menu was poached fish with steamed rice; our main consideration was a revised passenger count. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. We also checked the snack boxes before approval, which helped avoid a second round of questions later in the preparation. The crew briefing stood out more than any sales pitch about private aviation catering.”
How much does private jet catering cost for a state or delegation arrival at PPE? It depends on whether the menu is gulf seafood or lighter, and on how many cabins and trays are needed. We send an itemised quote, and crew meals appear as their own line.
At MMPE, lead time mostly comes down to sourcing. Local seafood and beef need no import paperwork, so an order built from them moves easily. Orders that rely on imported items are checked against customs rules first. Last-minute orders are handled.
At Puerto Peñasco, customs rules on food follow Mexican federal import law, and the handling agent opens airside access for the delivery. Our packing is sealed with a contents card, which makes agent and inspector checks easy.
Food brought from abroad can be held at Mexican customs, so special meals for dietary needs are better ordered here. We prepare them separately, mark them by seat, and your handling agent delivers them to the cabin.
No, catering is not covered by a charter into Puerto Peñasco. You order the food separately, and the aircraft type tells us how much the galley can do, whether that is chilled platters or oven-finished plates.
Tail, pax and diets — a flight attendant takes it from there, day or night.
