Catering to your aircraft in Los Mochis.
MMLM has a quiet apron and a mild winter, and aircraft here rarely wait for a menu. We prepare private jet catering from Sinaloa produce and seafood and bring it to your FBO.
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.
Sinaloa is Mexico's vegetable garden and its shrimp coast, and a private jet menu for Los Mochis is easiest to write from both. Aguachile, with raw shrimp cured in lime, chile and cucumber, travels well as a cold starter in an inflight menu as long as the sauce rides in its own pot. Sinaloan shrimp cooked in garlic butter or a light chile glaze makes a hot main that re-plates cleanly from a galley oven.
Private jet food from this part of Mexico leans on what the valley grows: tomatoes, chiles, cucumbers, avocados and mangoes in season. Local specialities such as pescado zarandeado, a grilled whole fish, are better ordered portioned and carved before packing, because nobody wants to fillet a fish at altitude. Private jet platters of ceviche tostadas, aguachile and fruit with chile and lime suit the Los Mochis departures that leave in the heat of the day. Gourmet inflight meals can stay simple here and still taste local; private jet snacks are usually roasted nuts, dried mango and fresh fruit.
The region around Los Mochis in Sinaloa is also corn and bean country, so a handmade tortilla or a bowl of frijoles can sit next to the seafood without looking out of place. Chilled dishes travel best from MMLM; hot dishes finish in the oven on board with the sauce packed apart.
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.
Valle del Fuerte sits at 16 feet above sea level on the flat farmland of northern Sinaloa, and the aircraft that land at MMLM tend to come for hunting, fishing, agriculture business or the rail line into the canyon. Private jet catering at Los Mochis follows that rhythm: shrimp and fish from the Sea of Cortez, valley vegetables, and menus written for a galley that has to cope with warm days. Inflight catering here is packed for the aircraft you actually fly, and business aviation catering for Sinaloa is ordered and invoiced like any other trip item.
A typical business jet catering order at Los Mochis is a light lunch or dinner for four to eight, often corporate jet catering for agriculture and mining executives or charter flight catering for fishing groups. VIP flight catering here means a private jet chef writing a bespoke menu around shrimp, grilled fish and valley vegetables; luxury inflight catering is mostly about presentation and temperature.
Official flights into Valle del Fuerte, from state visit aircraft catering to government flight catering for regional delegations, are prepared under protocol. Head of state flight catering and VIP aviation catering use sealed trays, seat-numbered labels and one point of contact.
Special meals at Los Mochis are handled as a procedure built around local cooking. Seafood, shellfish, corn, wheat tortillas and cheese are everywhere in Sinaloa, so allergen free, gluten free, vegan, kosher and halal requests are cooked and packed on separate boards and in separate boxes, never beside the shrimp. Kids meals are simple: plain rice, grilled chicken, fruit.
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 the flight deck at MMLM, crew meals are an add-on you ask for with the trip and pay for like every other line of the order. Flight crew meals are packed for people who eat standing, and pilot meals for a cockpit that never has two hands free. Crew catering for a long sit can be a hot plate; cockpit meals are boxed and sealed, and crew meal boxes are labelled CREW. Different meals for pilots are available on request, and cabin crew meals can be added to the same order.
FBO catering at Los Mochis means one handover: catering delivery to the FBO is coordinated with your handling agent, who takes the trays to the aircraft. The general aviation terminal at MMLM is small, so ground handling catering stays simple and handling agent catering is arranged by phone or email.
Most aircraft at MMLM are business jets and turboprops, so galley catering normally goes aboard by hand through the main door. For larger cabins, airside catering delivery arranged with your handling agent can include a high loader; tell us the type and we confirm the door height and aircraft provisioning method before the slot. The galley you have, whether one oven or only chillers, decides the menu.
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.
Valle del Fuerte International is the main airport for Los Mochis and the Fuerte valley in northern Sinaloa, at 16 feet above sea level. Airport catering here serves business aircraft, general aviation and the occasional charter tied to agriculture, fishing and tourism. The field is small enough that FBO services and ground handling services are handled by the same few people on the apron, which keeps a catering handover simple.
MMLM is a modest business aviation hub, but the winter fishing and hunting season brings a steady flow of private aircraft. Inflight catering and in-flight catering here lean on Sinaloa seafood, while aviation catering and business aviation catering for charter groups stay simple and fresh. Executive jet catering, diplomatic flight catering and cabin crew meals can ride on the same order, with crew meals added on request. FBO services and ground handling services at Los Mochis are quiet outside the season, so a late slot rarely meets a queue.
Customs at Valle del Fuerte apply Mexican rules to international arrivals: animal and plant products can be stopped at inspection. Ordering locally avoids the question and keeps the galley compliant, and your handling agent can confirm what FBO services and ground handling services will clear on the day.
Average rating from the cabin crew and pilots we cater for.
“The 9 passenger portions of prawn salad and small fruit plates were the easy part; managing two separate meal services at LMM took more planning. The confirmation from The Galley Girls showed the desserts clearly enough for us to check the planned service quantities. My main takeaway from this airline catering order was the practical approach to cabin service sequence. It was useful to see the fruit plates listed separately when checking how much space the complete order would require.”
“Having 2 guests request a cold lunch with cheese and fruit at Valle del Fuerte International Airport meant planning the portions carefully while accounting for a family lunch request. The order made crew meals feel manageable because the packing arrangement had been considered beforehand. The salads from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the side dishes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Choosing vegetarian wraps and colourful salads for 7 people at MMLM was straightforward; the challenge was making it work with a tight boarding window. I would discuss FBO catering with them again, especially when galley preparation needs careful coordination. The Galley Girls used a readable packing list for the canapés, which helped when two colleagues checked the order together. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation.”
If you plan the return from Valle del Fuerte, think of two separate orders on one thread: each leg has its own menu, its own headcount and its own line on the invoice. Aguachile for six costs differently from a cold chicken salad for six.
If your numbers change while you are on the way to Los Mochis, call us. Seafood is the product most sensitive to a late change, so we may suggest a swap to a grilled dish that scales better. Lead time is rarely the obstacle.
For international arrivals at Valle del Fuerte, food still on board from another country may be removed at inspection. Order fresh catering locally and pick one Sinaloa product to feature: shrimp, mango or tomato all work well.
A night departure from Valle del Fuerte usually means shops are shut, so food brought from outside is tempting. Customs rules still apply, and we recommend ordering ahead so the trays are ready at the FBO.
Not at all. Charter pricing leaves food out, and delegations flying to Los Mochis place a separate order that is invoiced as such. For official flights we work through your protocol contact before anything is cooked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
