Catering to your aircraft in Zapopan.
A departure from MMZP in Jalisco tends to start with a tight slot and end with a long leg. We pack private jet catering for the aircraft's own galley and pass it to your handling agent at the apron.
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.
Jalisco's table is strong, regional and easy to pack. A private jet menu out of Zapopan can lean on birria de res, the slow-cooked chile-red stew of Jalisco, carried hot with the consome in a separate pot. Tortas ahogadas, the drowned sandwich of Guadalajara, travel as a split roll with the salsa picante on the side. These are local specialities that a private jet chef can adapt for the galley.
On the cold side, an inflight menu can use aguachile, ceviche and Jalisco-style cured meats, plus tequila-lime desserts and fresh fruit from the highlands. Private jet food from this region should arrive chilled and in portions that suit the seat plan. Private jet platters of cheeses, charcuterie and tostadas keep well, gourmet inflight meals rely on the sauce staying apart, and private jet snacks such as cacahuates japoneses and fruit with chile suit a short hop to the coast. Local specialities of Jalisco, packed for the crew serving in the aircraft.
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.
Zapopan Air Force Base lies at 5,333 ft in the Jalisco highlands, where thin air and afternoon storms shape every departure. Private jet catering for MMZP is built around that rhythm: dishes that hold on a long leg, crew meals boxed apart, inflight catering that suits the galley you actually have. Business aviation catering here also means aviation catering that clears Mexican food rules, executive jet catering for owners flying to the coast, diplomatic flight catering when protocol calls, and cabin crew meals packed for the jumpseat. In-flight catering is handed over at the FBO or by your handling agent.
Out of MMZP, a business jet may carry four guests or ten, and the galley decides what is possible. Our private jet chef writes a bespoke menu: business jet catering, corporate jet catering and charter flight catering all start with the aircraft type, while VIP flight catering and luxury inflight catering add the plating and the Jalisco touch.
When an official party flies through MMZP, the order is handled by a small named team. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all share the same discipline: protocol first, kitchen second, discreet remittance at the FBO.
For MMZP, dietary orders start with what Jalisco cooking uses: lard, wheat tortillas, cheese, peanuts. Special meals such as kosher, halal, vegan and gluten free are packed in separate sealed boxes, allergen free dishes get their own prep, and kids meals follow the guest list.
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 crew flying through MMZP, we pack crew meals on request, invoiced as any other order. Flight crew meals and crew catering cover cabin and flight deck, pilot meals and cockpit meals are labelled for each pilot, and crew meal boxes stay sealed until needed. Different meals for pilots are available, and cabin crew meals follow the guest schedule so nobody eats last by default.
At MMZP, the order goes to the FBO or the general aviation terminal. Handling agent catering and ground handling catering mean one contact on the apron, and FBO catering stays under the same invoice as the rest of the trip. Catering delivery to the FBO is arranged through your agent.
Bigger aircraft at Zapopan need aircraft provisioning planned with the apron in mind. Galley catering is packed in trolleys or boxes depending on the door, and airside catering delivery is agreed with your handling agent so the high loader, if needed, is booked.
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.
Zapopan Air Force Base serves the western edge of Guadalajara in Jalisco. Airport catering for MMZP is shaped by the military use of the field, the general aviation terminal and the access rules that follow, with FBO services and ground handling services arranged by your agent.
MMZP behaves as a business aviation hub for the Jalisco corridor. Inflight catering and in-flight catering orders move with the weather, aviation catering and business aviation catering follow charter peaks around tequila, football and conference weeks, and executive jet catering plus diplomatic flight catering both depend on clearances. Cabin crew meals are ordered as the rest of the trip.
Mexico regulates animal products, fresh fruit and dairy entering or leaving by air, and a military base adds its own access checks. We pack sealed, labelled orders and ask for the destination so the aircraft does not carry anything the arrival airport will reject.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Zapopan Air Force Base: a short ground stop, alongside a request for prawn salad and small fruit plates for 11 passengers. Our handling contact received the order details from The Galley Girls, including how the desserts had been grouped. The order made in flight catering feel manageable because the galley preparation had been considered beforehand. We could account for the canapés before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Packing vegetarian wraps and colourful salads for 9 passengers at Zapopan Air Force Base needed careful thought, especially given a changing departure schedule. I appreciated the emphasis on meal organisation throughout the inflight catering services arrangements. The Galley Girls suggested compact food boxes for the salads, and that choice worked well with our storage arrangement. I could hand the canapés to a colleague with a short explanation instead of unpacking the whole order.”
“My order at MMZP covered mini sandwiches and individual desserts for 3 guests, with a practical service plan needed because of an evening cabin service. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point. I wanted clear identification on the fruit plates; The Galley Girls made the packing arrangement easy to compare with the order. The sandwiches were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Every order is priced from its contents. At Zapopan, a long wait on the ground changes what the crew wants: hot meals that keep, cold boxes that wait in the drawer. Shrimp costs more than chicken tinga, and a full gourmet service costs more than snacks. You see the figure before we cook.
Between June and October, the afternoon weather over the Guadalajara basin decides when MMZP departures actually leave. Lead time here is about confirming the slot, the customs situation for local produce and the galley, and last-minute orders are handled the same way.
At Zapopan, we handle the packing and the labelling; your agent handles the declaration. For a leg with two meals, we plan cold and hot courses that the arrival customs will accept, flagging anything made with raw meat, raw dairy or uncut fruit before anything is cooked.
Yes, you can, with limits: operator policy, the destination's customs and what the galley can heat. In Jalisco, local food bought on the day carries sauces and fresh ingredients that are hard to manage on board. We cook and pack so the turnaround stays on slot.
No. Catering is not part of a private jet charter out of MMZP: you order it separately and it is invoiced on its own. A return leg can be ordered at the same time, packed here and held for the way back, with the destination's customs in mind.
Tail, pax and diets — a flight attendant takes it from there, day or night.
