Catering to your aircraft in Tuxtla Gutiérrez.
Terán Air Base (MMTB) is a warm, high field at 1,909 ft in Chiapas, where the cabin dries out quickly. We cook and pack for your galley, hand it over at the FBO, and keep 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.
Chiapas has one of the most distinctive tables in Mexico, and Tuxtla Gutiérrez is where most of it passes through. For a private jet menu at Terán Air Base (MMTB) we draw on that: tamales chiapanecos wrapped in banana leaf or hoja de santa, cochito horneado, sopa de chipilín, and Chiapas coffee and cacao to close the meal. An inflight menu here travels well when the plates are built to be finished in a small oven or re-plated cold, so each local speciality is sorted by how it behaves in a galley.
Private jet food in Tuxtla Gutiérrez works best when it is built on what Chiapas grows: tropical fruit, fresh cheeses such as queso de Ocosingo, chipilín, plantain and local pozol. We offer these as private jet platters and gourmet inflight meals, with private jet snacks of roasted peanuts, dried fruit and chocolate. Local specialities are packed so guests taste Chiapas even on a short stop, and the cabin crew can serve them straight from the drawer.
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.
Flights into Tuxtla Gutiérrez usually bring guests bound for the Sumidero Canyon, Chiapas coffee country or the colonial streets of San Cristóbal. For those trips we prepare private jet catering around local produce and the galley of your aircraft, handed over at the FBO or your handling agent at Terán Air Base (MMTB). Inflight catering and in-flight catering for business aviation catering and executive jet catering, diplomatic flight catering and cabin crew meals are all ordered on request.
A business jet catering order at Terán Air Base usually starts with who is flying and how long they stay in Chiapas. Corporate jet catering for a day trip to the Sumidero Canyon is light and cold; VIP flight catering for an overnight crew is plated and hot. Charter flight catering and luxury inflight catering are prepared by a private jet chef who builds a bespoke menu around your galley.
Government flight catering at Terán Air Base follows the protocol of the visit: named team, cleared menu, sealed handover. Head of state flight catering and VIP aviation catering for a state visit aircraft catering order are prepared with traceability and discretion, and the menu is checked before anything is cooked.
Chiapas cooking leans on corn, beans, pork and dairy, so allergens hide in places you might not expect: masa, lard in tamales, nuts in moles. For Terán Air Base (MMTB) every one of our special meals, kosher, halal, vegan, gluten free or allergen free, is prepared on a separate board and sealed in its own box, and kids meals are built the same way. Tell us the restriction and the seat number, and we confirm what the local kitchen can do before anything is cooked.
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 crews stopping at MMTB, crew meals are a separate order, billed like any other. Flight crew meals and pilot meals are packed so the cockpit can eat between legs, with crew catering kept apart from passenger trays. Cockpit meals travel in crew meal boxes with no names, only CREW, and different meals for pilots are prepared on request, with cabin crew meals handled the same way.
Your handling agent opens the way at MMTB: they confirm the general aviation terminal, the gate and the apron position, and we match the order to it. FBO catering and catering delivery to the FBO are arranged around the slot, with ground handling catering and handling agent catering coordinated in one call.
Terán Air Base (MMTB) is a military field shared with general aviation, so the aircraft type decides how galley catering reaches the cabin. Light jets take trays and boxes through the main door by hand; larger business jets may need a high loader, arranged with your handling agent. We coordinate airside catering delivery and aircraft provisioning so that the trolleys, ice and hot boxes reach the galley as packed.
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.
Terán Air Base is a military field serving Tuxtla Gutiérrez, the capital of Chiapas, at 1,909 ft. Airport catering here is arranged for general aviation, with FBO services and ground handling services available through your agent. It works as a business aviation hub for visitors heading to the Sumidero Canyon and the highlands.
Few airports in Mexico combine a military base with a capital city's general aviation traffic, and MMTB does. Inflight catering and in-flight catering for executive jet catering, business aviation catering and aviation catering are common for officials and tourists alike, and diplomatic flight catering and cabin crew meals complete the range.
Mexican customs restrict what fresh meat, dairy and produce may enter with an aircraft, so food prepared locally in Chiapas is the simplest option. Agricultural inspection can apply to imported items. Tell us the menu and we advise what clears customs and what is better sourced on the ground.
Average rating from the cabin crew and pilots we cater for.
“Having 11 guests request mini sandwiches and individual desserts at Terán Air Base meant planning the portions carefully while accounting for two separate meal services. I want an aviation catering company to understand crew briefing, and this order gave us a useful starting point. The Galley Girls updated the fruit plates in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the starters quantities from several messages during the final departure checks.”
“Before our guests boarded at MMTB, we needed a selection of petits fours and sandwiches divided into 12 portions suitable for limited fridge space. The Galley Girls prepared the starters for assembly in the galley, with the accompanying elements easy to locate. The sandwiches stayed together in one group, so another crew member could follow the same plating sequence. When comparing aviation catering companies, I would look closely at catering handover after this experience.”
“Several practical details needed attention at Terán Air Base, with roasted chicken and seasonal vegetables requested for 12 guests and different crew meal preferences to accommodate. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into sealed meal containers that were easy to handle. Separating the canapés from the first service items helped us avoid opening boxes we did not yet need. This experience of flight catering gave us a useful reference for managing catering handover on another departure.”
Expect the price to rise or fall with ingredients: coffee and cacao from Chiapas are modest, premium seafood is not. Mexico's rules on carrying food through customs also mean we cook and pack locally rather than asking you to bring items in. Give us the menu you want and we put a number on it, invoiced separately from the charter.
Give us your tail number and slot, and we coordinate directly with the handling agent for airside access at Terán Air Base. Because the field combines military and civil use, access details matter more than menu complexity. Short-notice orders are handled.
Customs does not touch a meal we prepare in Tuxtla Gutiérrez, which is why special-meal requests work well at MMTB. We keep each restricted dish separate, sealed and marked by seat number. Share the dietary need and we confirm the plate before cooking.
Guests sometimes want a particular item from home, and that is workable if it clears customs. What matters on board is galley space: a small jet cannot store a large catering box. We fit the order to the aircraft, in trays that stow and serve cleanly.
Even a short hop into Tuxtla Gutiérrez with a bare cabin is treated as a normal order if you want food. It is not part of a charter, and nothing is added unless you ask. Crew-only orders are common on positioning legs.
Tail, pax and diets — a flight attendant takes it from there, day or night.
