Catering to your aircraft in Tehuacán.
MMHC is a quiet field at 5,509 ft where the menu matters more than the schedule. We prepare Puebla dishes for your galley and your crew, and deliver to your handling agent at Tehuacán.
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.
Puebla is one of Mexico's great kitchens, and a private jet menu out of Tehuacán can borrow from it without trouble. Mole poblano travels well because the sauce is packed apart and reheated in the oven, so a private jet food order with mole stays glossy instead of splitting. Chiles en nogada are a late-summer dish, seasonal and served cold, which makes them an easy inflight menu item when they are in season. Cecina de Yecapixtla, thin salted beef, is grilled and sliced for a cold private jet platters board or a hot plate with tortillas and salsa verde. Tehuacán itself is known for mineral water and for the dry valley around it, so local specialities here lean on citrus, chilies and corn. For gourmet inflight meals we keep sauces in their own pots and tortillas in foil. Private jet snacks from Puebla include camote, the candied sweet potato, and pepitas with chili. Every Puebla dish is described to the crew with its service tag, so the galley knows what goes in the oven and what stays chilled.
A private jet menu for Tehuacán and Puebla starts with what survives a drawer and a small oven. Mole poblano is the first answer: sauce apart, chicken or turkey sealed, tortillas in foil. Chalupas poblanas, small fried masa discs with green and red salsa, work as cold private jet snacks. Cecina is sliced thin and plated cold or finished on the grill before departure. Local specialities from the valley include mezcal from nearby producers and fresh limes, handled as private jet food on request. The inflight menu changes with the season: chiles en nogada appear when pomegranate and walnut are fresh. Gourmet inflight meals from Puebla are packed with salsas separate, so a passenger who wants less heat can have it. Private jet platters of queso, cecina and pickled chilies hold well for a short flight. The Puebla table is generous, but the galley is not, so we pack for the galley.
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.
Tehuacán National sits at 5,509 ft in the dry Puebla valley, and the cabin thins out any heavy plate fast. Private jet catering here is built around that: light, regional dishes that hold in the drawer and finish in your oven. The same brief covers inflight catering for the cabin and cabin crew meals for the front and back. For a diplomatic flight catering request or a quiet executive jet catering order, the process is the same: one brief, one handover. We pack in-flight catering and aviation catering for business aviation catering runs into MMHC, with the order tied to your slot.
Business jet catering at Tehuacán usually follows a simple brief: four to eight passengers, one service, one galley with an oven. Corporate jet catering here leans on Puebla flavours, and VIP flight catering is plated by seat number. A charter flight catering request is quoted the same way, and luxury inflight catering means detail, not volume. A private jet chef writes a bespoke menu around the airframe and the slot.
Official flights into MMHC are rare but real, and the order is cleared by protocol first. Government flight catering is sealed and traced. Head of state flight catering uses a named team, VIP aviation catering stays discreet, and state visit aircraft catering is planned with the handling agent.
At Tehuacán, special meals come down to what the local kitchen hides. Corn and chili carry no gluten in themselves, but tortilla flour, mole thickeners and some broths do, so a gluten free or allergen free order here is cooked and packed on separate boards. Vegan and kosher requests are handled as a procedure, with sealed trays marked by seat number, and halal meals avoid lard, which is common in regional cooking. Kids meals lean on plain rice, grilled chicken and soft tortillas without spice.
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 Tehuacán turn, the crew meals come only if you ask for them, and they appear on the invoice as a line of their own. Flight crew meals are packed for a short turn, pilot meals can be eaten with one hand, and crew catering follows your operator policy. Cockpit meals are packed separately, crew meal boxes carry only a seat or role number, and different meals for pilots are available so the captain and first officer do not share a dish. Cabin crew meals go in a second box.
At MMHC the FBO and the handling agent decide the last metre. FBO catering is handed over at the general aviation terminal or plane-side. Catering delivery to the FBO is agreed before the slot, ground handling catering is checked for access, and handling agent catering is confirmed by phone.
Aircraft at MMHC are mostly light and midsize business jets, so the galley and cabin door set the loading, not a high loader. Galley catering for a larger airframe is checked against the door height and the galley layout before the order is packed. Airside catering delivery happens at the FBO or at the aircraft with your handling agent, and aircraft provisioning is planned around the galley you actually have.
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.
Tehuacán National Airport serves business and general aviation in the south of Puebla state, with a single runway and a small terminal. Airport catering here is simple: one apron, one handling agent, one handover. The field sits at 5,509 ft, which matters for payload and for what the galley can heat.
Business aviation at Tehuacán is quiet and regional. General aviation dominates, FBO services are basic, and ground handling services are arranged through your agent. As a business aviation hub it is minor, but useful for flights into Puebla and the Valle de Tehuacán. Inflight catering, in-flight catering and aviation catering are all prepared for the galley, with business aviation catering and executive jet catering handled the same way. Diplomatic flight catering is cleared by protocol, and cabin crew meals are packed separately.
Food entering Mexico on an international flight is checked at customs: raw meat, dairy and fresh produce have limits, while cooked sealed meals are easier. Domestic legs within Mexico have no extra catering formalities. Your handling agent confirms what can stay on board.
Average rating from the cabin crew and pilots we cater for.
“I wanted a mezze selection with flatbreads for 5 guests at MMHC, packed sensibly for a cabin team dealing with several individual meal preferences. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. We could account for the starters before passing the boxes to the cabin team, without a lengthy unpacking exercise. Our brief for charter flight catering was met with a sensible plan for packing arrangement.”
“Having 7 guests request poached fish with steamed rice at TCN meant planning the portions carefully while accounting for a tight boarding window. The Galley Girls grouped the canapés by service, which was more useful to us than simply receiving a list of dishes. We left the crew provisions stored until needed, which kept the first service manageable and reduced unnecessary handling. I appreciated the emphasis on final order confirmation throughout the private jet food arrangements.”
“Small packing details became important at Tehuacán National Airport: our 4 passengers wanted a breakfast basket with individual preserves, and we had a family lunch request. After a final adjustment to the breakfast portions, The Galley Girls gave us one revised order summary to work from. This experience of private jet meals gave us a useful reference for managing storage requirements on another departure. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks.”
A cecina platter and a full mole dinner are two different invoices. How much does private jet catering cost out of Tehuacán? Count the courses, the passengers, and whether the slot is early enough for breakfast items. We quote before cooking.
When you book both legs at MMHC, the lead time for the return depends on the destination's rules, not on this airport. A domestic Mexican return is simple. An international return needs customs checked first. Last-minute orders are handled.
Passenger numbers do not change customs rules, but they change how much we pack. A late addition at Tehuacán means more trays, with the same sealed, cooked approach. For international arrivals, your handling agent confirms what can be loaded or left on board.
Bringing your own is fine, with the same customs limits on international legs. If you would rather add a single local product, ask for chiles en nogada when in season, or pepitas with chili as a dry snack.
No, catering sits on its own invoice. Whether the charter leaves Tehuacán at dawn or after dark, we prepare the menu for that slot. We are available 24/7 for the order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
