Catering to your aircraft in Puerto Escondido.
The Oaxaca coast sends light and midsize jets to MMPS for beach stays. We write the menu around the cabin and hand it over at your FBO, with crew meals on request.
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.
Oaxaca's Pacific coast gives a private jet menu at Puerto Escondido a clear identity: seafood, chiles, corn and cacao. An inflight menu here leans on grilled red snapper, tuna tostadas and shrimp aguachile, all of which travel better chilled than hot. Private jet food from this region also means Oaxacan staples: tlayudas split flat for the drawer, black mole poured into its own pot, quesillo and fresh tortillas wrapped in foil. Tropical fruit such as mango, papaya and pineapple fill the snack boxes. These local specialities are cut and packed for a service in the cabin, not for a restaurant table. Whatever the {Region} brief says, we adapt it to your galley.
A private jet menu for Puerto Escondido starts with the sea and the Oaxacan pantry. Local specialities include tuna tostadas, shrimp aguachile, pescado a la talla and black mole, each packed so the cabin crew can finish it with minimum fuss. The inflight menu usually splits into chilled seafood and fruit, plus one hot Oaxacan dish where the aircraft has an oven. Private jet food from Oaxaca travels well when sauces ride separately and tortillas stay wrapped. Cacao and chocolate from the state turn into small desserts and snack pieces. We write for Oaxaca, and for Puerto Escondido in particular, never from a generic list.
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.
Puerto Escondido International sits at 294 ft on the Oaxaca coast, a surf town runway that sees light and midsize jets rather than heavy metal. Private jet catering at MMPS is built around that: coastal seafood, Oaxacan sauces kept apart, and fruit that travels well. Inflight catering here works best when the brief names the galley, and our team of former VIP flight attendants writes the menu for it. We handle aviation catering for owner trips, charter legs and business aviation catering alike, and executive jet catering is briefed the same way as any other order. Diplomatic flight catering is cleared with protocol before cooking, and cabin crew meals come on request, invoiced with the rest.
A business jet catering brief at PXM is usually short: a few passengers, a beach stay, a light cabin. Corporate jet catering and VIP flight catering here lean on seafood and fruit, while charter flight catering is built around the tail and the slot. Luxury inflight catering means a private jet chef writing a bespoke menu, with sauces apart.
For government flight catering at MMPS, the protocol office clears the menu first and the kitchen starts only after that. Head of state flight catering and VIP aviation catering are handled by a named team, with sealed trays and traceable ingredients. State visit aircraft catering is discreet and quiet.
Oaxacan cooking leans on corn, beans, cheese and chile, which helps with vegan and gluten free requests but hides allergens elsewhere: mole carries nuts and seeds, lard turns up in tortillas and beans. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on a separate board and boxed apart from the guest trays. Kids meals are kept plain, with sauces in their own pot.
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 a crew on a Puerto Escondido rotation, crew meals are a separate line, on request and billed normally. We pack flight crew meals and pilot meals in labelled boxes, with different meals for pilots when policy asks. Crew catering suits a long wait at PXM, cockpit meals are eaten with one hand, and crew meal boxes stay apart from the passenger trays.
On the apron at MMPS, the FBO or your handling agent receives the order. Ground handling catering is coordinated by phone, FBO catering is handed over plane-side, and catering delivery to the general aviation terminal is arranged when the aircraft is parked there. Handling agent catering stays one conversation.
Light and midsize jets are the norm at Puerto Escondido, so most orders go up by hand at the aircraft door. When a larger cabin lands, galley catering is loaded the way the type needs it: a high loader if the sill demands one, a trolley if not. Airside catering delivery is coordinated with your handling agent for the apron, and aircraft provisioning follows the type and the galley layout you give 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.
Puerto Escondido International is a single-runway coastal airport serving the Oaxaca surf and beach market. General aviation uses the same apron as scheduled traffic, and the terminal is small.
Airport catering at Puerto Escondido is shaped by the season. Business aviation catering follows beach stays in winter, while inflight catering and in-flight catering for owners and charter clients are briefed by type. Aviation catering for executive jet catering is the same service as anywhere. Diplomatic flight catering is cleared by protocol, and cabin crew meals are ordered on request. General aviation traffic is low, and FBO services and ground handling services are small and personal. This is a quiet business aviation hub.
Mexican customs treat fresh food as a controlled import, so catering for a private jet is best sourced and packed in-country. Leftovers on arrival may need to be declared or discarded, and we label sealed items for the crew.
Average rating from the cabin crew and pilots we cater for.
“Getting a light pasta dish with grilled vegetables ready for 6 guests at MMPS required an order that accounted for a tight boarding window. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. I found the starters without searching through every box, a small detail that mattered during the final cabin checks. My main takeaway from this private aviation catering order was the practical approach to written menu details.”
“For 7 passengers departing from PXM, the agreed menu was yoghurt pots and fresh berries; our main consideration was an evening cabin service. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. For our team, the strongest part of their business jet catering was how they handled galley preparation. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
“One detail shaped our order at Puerto Escondido International Airport: different crew meal preferences, alongside a request for mini sandwiches and individual desserts for 6 passengers. I would discuss business aviation catering with them again, especially when cabin service sequence needs careful coordination. I gave The Galley Girls our storage brief and asked for the starters to arrive in clearly marked packs. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes.”
Crew duty time and a long wait on the ground change what you order, not the price rule: how much does private jet catering cost depends on the menu and the covers. A coastal seafood lunch costs more than a fruit and tortilla box, and cabin crew meals ordered for a long ground stop are priced per dish.
When rain or wind shifts your window at MMPS, lead time matters less than the handover point. We prepare against the slot you give us and move with it. Last-minute orders are handled, and fruit and seafood are bought fresh to the revised plan.
Two services on one leg means two risks at the destination: leftover fruit and leftover dairy. Mexico and most arrival countries want them declared or discarded. We pack so crew can finish or bin them cleanly.
Yes, you can bring food, and some crews do: a turnaround on a tight slot rewards what is already packed. The catch is customs and allergens, since Mexican rules limit fresh meat and produce arriving from abroad. When the turn is short, an order handed over at the aircraft saves a trip to the terminal.
No. Catering is not part of the charter, so a return leg from PXM is ordered on its own and invoiced on its own, like the outbound meal. Send the tail and the slot for the way back and the order is handed over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
