Catering to your aircraft in Monterrey.
Monterrey runs on industry, and the corporate jets that fly in and out of MMMY keep a steady rhythm through the week. We cook and pack for the crew who serve them, in a galley they know.
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.
Nuevo León eats from the grill, and a private jet menu for Monterrey starts there: carne asada cut thick and rested, cabrito al pastor sliced off the bone, machacado con huevo for a morning departure. This is private jet food that reheats well because it was designed for the lid and the oven drawer. An inflight menu built on local specialities in Nuevo León also uses flour tortillas wrapped separately, salsa in its own pot and pickled onions that go on at the last second.
The region around Monterrey gives you a short list of local specialities that travel properly: cabrito, asado de puerco, glorias de Linares for something sweet, and tortillas de harina made the northern way, thin and pliable. We build a private jet menu and an inflight menu from them, packed so the sauce stays apart and the meat can be sliced in the galley. For Nuevo León passengers, familiar private jet food beats anything invented.
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.
At 1,278 ft in the Sierra Madre foothills, Monterrey International sees steady corporate traffic from the industrial north, and private jet catering here leans on grilled beef, flour tortillas and cold boards that survive a warm ramp. The same table covers inflight catering for a quick turnaround and in-flight catering for the long leg north, with aviation catering and business aviation catering packed to your galley. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same brief, ordered with the flight.
Business jet catering at Monterrey follows the schedule of the executives who fly it: early departures, a client lunch, a return the same evening. Corporate jet catering, VIP flight catering and charter flight catering are written by a private jet chef around a bespoke menu. Luxury inflight catering for Monterrey means grilled beef, tortillas and cold boards that suit the galley.
When a delegation lands at MMMY, government flight catering is coordinated through the protocol contact, not the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering are packed and labelled with discretion, and traceability is kept for every tray.
Dietary requests at Monterrey are a matter of the kitchen, not the label: wheat shows up in flour tortillas, pork fat in beans, dairy in the crema and cheese that finish most northern dishes. Kosher, halal, vegan, gluten free and allergen free plates are cooked and sealed separately, and special meals and kids meals are marked by seat number so nobody opens the wrong tray.
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.
For the people flying the aircraft, crew meals at MMMY are on request and billed with the order. Pilot meals and flight crew meals come as sealed boxes, crew catering is packed for a short turn, cockpit meals can be eaten with one hand, and crew meal boxes carry no names, only a CREW label. Different meals for pilots are prepared separately, and cabin crew meals ride in the same delivery.
At MMMY, the handling agent's call decides when the car is cleared airside. FBO catering, catering delivery to the FBO, general aviation terminal access, ground handling catering and handling agent catering are coordinated with that single contact, so the food reaches the aircraft on your slot.
Large aircraft at MMMY are provisioned airside, and galley catering for a widebody or a bigger business jet is planned around the high loader and the aircraft door height. Airside catering delivery runs through your handling agent, and aircraft provisioning is confirmed against the galley layout so ovens, drawers and chillers are loaded in the order the crew will use them. In-flight catering for a long sector north is packed for two services.
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.
Monterrey International is a major airport for northern Mexico, and its general aviation apron serves the corporate traffic of Nuevo León's industrial base. The airport sits under the mountains, so wind and heat shape departure times.
General aviation at MMMY is a working part of the airport, a business aviation hub for Nuevo León's industry. Airport catering, inflight catering, in-flight catering and aviation catering run through FBO services and ground handling services, with business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals ordered the same way.
Mexico's rules on animal and plant products apply to catering that arrives on an aircraft, and Monterrey follows them at the ramp. We pack sealed and labelled food made locally, so customs have a clear origin to inspect.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at MTY: we had 12 passengers expecting prawn salad and small fruit plates and were working around several individual meal preferences. The Galley Girls used a readable packing list for the main courses, which helped when two colleagues checked the order together. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation. The catering handover stood out more than any sales pitch about FBO catering.”
“Breakfast was already sorted; at Monterrey International Airport, the next request was avocado toast components and breakfast fruit for 7 guests, with different crew meal preferences to work around. I asked The Galley Girls for the snack boxes in stackable containers, with garnishes supplied separately for plating on board. Keeping the fruit plates aside until service helped preserve the presentation while we dealt with the boarding tasks. Our brief for airport catering was met with a sensible plan for storage requirements.”
“The 11 passenger portions of vegetable tartlets and a dessert selection were the easy part; managing a tight boarding window at MMMY took more planning. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. With inflight catering, careful attention to written menu details matters as much to our crew as the menu itself. The quantities of sandwiches matched our service plan, leaving us comfortable with the order before the final briefing.”
Cost depends on dish choice, guest count and how many services the aircraft needs. Monterrey's hot summers and cooler winters shape the sensible menu. Beef, cabrito and seafood cost differently, so we quote after you tell us what the flight looks like.
Lead time depends on how elaborate the order is. A two-service long-haul at Monterrey benefits from early notice, but last-minute orders are handled, and a short list always works.
Food arriving on a flight into Mexico is subject to inspection, and the length of the turnaround at Monterrey affects how much waste you risk. We suggest ordering locally for the departing leg, so nothing needs to cross a border twice.
You can, but a return leg ordered from here for the way back is easier to coordinate locally. Food from outside Mexico may be inspected and discarded at customs, and a Monterrey order avoids that. Tell us the route and we plan the return meals.
No. A charter covers the aircraft, and food is ordered and billed separately. Late changes in passenger numbers into Monterrey are common, and a separate order lets us adapt quickly.
Tail, pax and diets — a flight attendant takes it from there, day or night.
