Catering to your aircraft in Saltillo.
At 4,778 ft above Saltillo, MMIO is a plateau airport where mornings run cold and the galley has to be planned for dry air. We cook northern Mexican menus, pack them for your oven, and deliver to your FBO, so the crew sets up the cabin and nothing else.
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.
Coahuila eats from the desert and the sierra, and a private jet menu for Saltillo reflects both. Cabrito al pastor, slow-roasted kid, is the state's signature, and it travels well sliced and re-plated; flour tortillas made in the north are thin and pliable, far better in a galley than corn. Pan de pulque and Parras wine come from the same region, and Coahuila is Mexico's oldest wine country, so a private jet food order here can carry a local bottle or a plate of cheese and quince.
An inflight menu for Saltillo leans on what the plateau does best: carne asada norteña, machaca with egg, discada, and cajeta from Coahuila's goat dairies. Local specialities are cut and portioned for the seat plan, with sauces in their own pots so nothing softens in the drawer. For private jet food in Coahuila, we pack walnut and pecan sweets from the region's ranches, fruit from Arteaga's orchards, and tortillas wrapped to stay warm without an oven.
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.
Cold mornings, thin air and a plateau wind are the first things a crew notices at MMIO. Private jet catering for Saltillo starts from the same place: what holds its texture in a dry, high-altitude cabin. We cook and pack inflight catering and in-flight catering for the galley you actually have, with aviation catering, business aviation catering and executive jet catering handled as one order. Diplomatic flight catering and cabin crew meals are available on request, invoiced like everything else.
A typical business jet catering brief at MMIO involves a small team of executives flying out of Saltillo's industrial corridor, often on a day trip. Corporate jet catering here favours compact, hot northern plates and cold lunch trays. Our private jet chef writes a bespoke menu around the aircraft's galley, with VIP flight catering standards for charter flight catering and luxury inflight catering alike.
When a delegation lands in Saltillo, the menu is cleared by protocol first. We handle government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with a named team, sealed trays and a single point of contact.
Dietary requests in Saltillo are handled as a procedure, because northern Mexican cooking hides its allergens in tortilla flour, lard, nuts and cheese. Kosher, halal, vegan, gluten free and allergen free orders each get their own board and sealed box, and kids meals and other special meals are marked by seat number so nothing is opened by mistake.
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.
On a Saltillo turn, crew meals are ordered with the flight and billed on their own line. We pack pilot meals and cockpit meals in crew meal boxes, give the flight crew meals their own label, and prepare different meals for pilots so crew catering stays separate from the guest trays.
FBO catering at Saltillo means catering delivery to the FBO, handed over at the general aviation terminal or straight to the aircraft. Ground handling catering is coordinated with your handling agent, who opens the right door on your slot. Handling agent catering stays simple: tail, slot, headcount.
Larger aircraft landing at Plan de Guadalupe need galley catering loaded by high loader, and the type decides everything: door height, galley position and how much the aircraft's ovens can finish. Tell us the tail and the galley layout, and we plan airside catering delivery and aircraft provisioning to match the step, truck and slot your handling agent arranges.
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.
Plan de Guadalupe International is Saltillo's gateway for business aviation, a business aviation hub on a high plateau in Coahuila that serves corporate and charter traffic tied to the region's industry. Airport catering here stays simple: a general aviation terminal, FBO services handled through your handling agent, and a ramp that opens on your slot. General aviation crews land into cold, dry mornings, so trays are packed for the cabin they will actually be served in.
MMIO's traffic is mostly business aviation catering for industry-linked flights. We supply inflight catering and in-flight catering for private jets, aviation catering for longer rotations, executive jet catering for charter operators, diplomatic flight catering for official visits, and cabin crew meals and crew meals on request. Ground handling services on the field are arranged through your handling agent, who meets the aircraft on the apron and opens the door we deliver to.
Mexican customs control what food enters the country, and fresh meat, dairy and produce are regulated. We pack sealed, labelled items for flights arriving at MMIO and tell you what can stay on board, so the crew knows what to declare. Your handling agent, working within the ground handling services at the terminal, coordinates the inspection on the ramp, so FBO services and the customs check run on the same slot.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at Plan de Guadalupe International Airport, with 3 servings of avocado toast components and breakfast fruit and a family lunch request to consider. We discussed the dimensions before confirming; The Galley Girls grouped the salads into stackable containers that were easy to handle. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point. I could hand the main courses to a colleague with a short explanation instead of unpacking the whole order.”
“As the person coordinating a seafood starter and warm vegetable sides for 9 passengers at MMIO, I needed an arrangement that considered different crew meal preferences. When comparing inflight catering companies, I would look closely at catering handover after this experience. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. That left time to check the main courses properly before the passengers were ready for the next part of the service.”
“The cabin briefing at SLW included 6 passenger meals, a request for beef fillet with roasted potatoes, and instructions addressing two separate meal services. I appreciated the emphasis on catering handover throughout the in-flight catering services arrangements. The Galley Girls confirmed the handover contact and identified the sandwiches, making the catering delivery easier for our team to track. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Ground time drives the order here, and the order drives the invoice. A crew parked at MMIO overnight at 4,778 ft may want breakfast and lunch brought separately, while a morning turnaround needs one tray. How much does private jet catering cost? Every dish is priced individually, so we quote after you send the headcount, the dietary list and the number of services.
Orders for MMIO are easy to place because the airport is not a customs-heavy gateway for most corporate flights, and local produce is available year-round. The season matters for the menu, less for the lead time: tell us the slot and the headcount, and we handle even last-minute orders.
Two services on a long leg means leftovers, and leftovers are a customs question. We pack the second service sealed and labelled, and we tell you which items are fresh meat, dairy or produce so you know what to declare or discard on arrival.
Passengers do bring their own, and the length of the turn decides how well that works. A crew with an hour on the ground will not want to repack someone's lunch, while a long layover leaves room. We can label guest-supplied items alongside our own so the galley stays organised.
No, it is ordered and invoiced separately. If your charter returns from Saltillo with a different group or a different meal plan, tell us when you book the return and we plan the order around the new sector.
Tail, pax and diets — a flight attendant takes it from there, day or night.
