Catering to your aircraft in Uruapan.
Uruapan's field is high, cool in the rainy months and busy with corporate cabins heading to avocado orchards and craft towns. Tell us the tail, the seats and the slot, and we cook for the galley.
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.
Michoacán is avocado country, and Uruapan is its capital: the private jet menu for MMPN starts there. Hass avocado arrives from orchards around the town, cut at service so it does not brown in the drawer. The inflight menu also draws on the highland kitchen: corundas, the triangular tamales wrapped in cornhusk, and uchepos, fresh-corn tamales that are served with cream and a fresh cheese.
For private jet food out of UPN we pack local specialities such as carnitas from Michoacán, braised and pulled for a hot service, with warm tortillas and salsa apart. Guava and blackberry from the Uruapan area appear in private jet platters and desserts. Gourmet inflight meals for this airfield follow what the {Region} calendar offers, and private jet snacks tend toward toasted pumpkin seed, dried fruit and cheese from Michoacán dairies.
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.
Most traffic at Uruapan's MMPN is a small corporate jet bringing a party to avocado country or to the Michoacán lakes and craft towns. Private jet catering for that trip starts with the seats and the galley, then the produce of the highlands goes on top. We prepare inflight catering and in-flight catering to your cabin plan, aviation catering for the whole crew, business aviation catering for operators who plan ahead, executive jet catering for flight departments, diplomatic flight catering on request, and cabin crew meals packed apart from the guest trays.
Business jet catering at Uruapan usually means a light or midsize cabin carrying a small party, so corporate jet catering is planned around a single oven or none. VIP flight catering and charter flight catering follow the same method: seat plan first, then dishes. Luxury inflight catering for a Michoacán trip leans on local produce, and a private jet chef writes a bespoke menu around avocado, trout and guava.
Official visits to Michoacán land at MMPN with little room for improvisation, so government flight catering is cleared in advance. We write head of state flight catering and VIP aviation catering to protocol, and state visit aircraft catering is packed, sealed and handed over by a small, named team.
Highland cooking at Uruapan leans on maize, cheese, cream and lard, so the allergen and animal-fat questions are real here. Corundas and uchepos carry dairy; tortillas can be cut with wheat; carnitas are cooked in pork fat. For kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals, the dish is packed on its own board, in its own box, labelled by seat number.
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 request, we pack crew meals for the duty day at MMPN: flight crew meals for the full rotation, pilot meals that can be eaten at the controls, and crew catering sized to the stay. Cockpit meals travel in their own bag, crew meal boxes are marked CREW, and different meals for pilots can be arranged when operator policy asks for it.
At MMPN, we deliver to the FBO and your handling agent takes it airside. FBO catering is confirmed against the slot, catering delivery to the FBO is signed at the general aviation terminal, and ground handling catering is organised with the handling agent catering contact on the day.
Aircraft at MMPN are mostly light and midsize business jets, and galley catering is carried to the door by hand or small cart. For anything bigger, we plan airside catering delivery with your handling agent and check whether a high loader is needed for aircraft provisioning. Tell us the type and we will say what the door and the galley can take.
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.
MMPN is the general aviation door to the avocado highlands, and the airport catering we pack here suits the small galleys of the aircraft that use it. Behind it sit FBO services and ground handling services that are modest in scale: your handling agent opens the gate, the order is handed over at the aircraft, and nothing arrives that the galley cannot hold.
Uruapan is a quiet business aviation hub, busiest when owners bring parties to the orchards. Inflight catering and in-flight catering here follow the cabin plan, aviation catering and business aviation catering follow the aircraft, and executive jet catering is written around the galley it will meet. Diplomatic flight catering is planned when protocol applies, and cabin crew meals and crew meals travel with the same order, packed apart from the guest trays. FBO services and ground handling services are confirmed with the trip.
Mexican customs look closely at meat, dairy, eggs and fresh produce coming in on a foreign-registered aircraft, so what you load abroad may not survive the arrival at UPN. An order placed locally avoids the question. The FBO services and ground handling services at the field can tell your handling agent what applies, and we say what it means for your galley before you fly.
Average rating from the cabin crew and pilots we cater for.
“My order at UPN covered herb chicken with a quinoa salad for 5 guests, with a practical service plan needed because of different crew meal preferences. My main takeaway from this in-flight catering services order was the practical approach to meal organisation. The Galley Girls confirmed the handover contact and identified the main courses, making the catering delivery easier for our team to track. Knowing where the crew provisions were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“We kept the passenger brief simple at Uruapan - Licenciado y General Ignacio Lopez Rayon International Airport: a cheese board and savoury canapés for 8 guests, organised with a revised passenger count in mind. The Galley Girls labelled the sandwiches in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service. I would discuss aviation catering with them again, especially when portion planning needs careful coordination.”
“Menu approval at MMPN covered a seafood starter and warm vegetable sides for 2 guests, leaving us to organise the service around a family lunch request. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered. Our brief for aviation catering services was met with a sensible plan for crew briefing.”
A light jet with a single small oven or none is priced as boards and sealed boxes, while a midsize cabin with a convection oven can take hot dishes. A round of carnitas costs more than avocado and cheese plates, so the cost tracks what the galley can finish, not the airport.
An empty positioning leg to MMPN needs only a crew order, so it is simple to plan; add guest dishes if the cabin fills at the next stop. Last-minute orders are handled, and the one thing that holds a Uruapan order is not knowing the slot.
Mexican customs restrict meat, dairy, eggs and fresh produce arriving on board, so a long wait at UPN is better covered by an order placed here. Crew meals come from local cooking and need no declaration, and we say what applies to your route.
You can carry your own boxes, though animal products may be held at customs. When afternoon storms move a Uruapan departure, catering ordered through us moves with the slot, and a hot or cold service is chosen once the window clears.
No. Catering is not part of the charter: you order it separately and it is invoiced separately from the aircraft. For a long leg we plan two services as two labelled boxes, handed over together at the aircraft in Uruapan.
Tail, pax and diets — a flight attendant takes it from there, day or night.
