Catering to your aircraft in Eagle Pass.
Eagle Pass is a border town on the Rio Grande, and EGP is its working airfield. We cook, pack and hand private jet catering to your aircraft, with crew meals built around the Texas heat.
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.
Eagle Pass is South Texas on the Rio Grande, and the private jet menu here is Tex-Mex built on the grill. Our inflight menu for Texas starts with local specialities: mesquite-grilled fajita skirt, cabrito when it is in season, charro beans, and flour tortillas pressed in the morning. Private jet food from this part of Texas travels well when the sauce goes apart and the meat is sliced for plating. For a short Eagle Pass sector we pack private jet platters of grilled meats and cheeses, gourmet inflight meals finished in the galley oven, and private jet snacks such as pralines and tortilla chips with salsa roja. These local specialities are priced per menu and delivered to the aircraft.
Texas ranch country shapes the private jet menu we write for Eagle Pass. Expect mesquite-smoked brisket, fajitas, queso fundido and pecan pralines as the local specialities, each described by how it holds in a drawer or oven. The inflight menu keeps salsas and guacamole in sealed pots and tortillas wrapped separately. Private jet food for a morning departure leans on breakfast tacos; an evening leg gets grilled sirloin. Private jet platters, gourmet inflight meals and private jet snacks are all built around Texas products and handed over at 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.
Eagle Pass sits on the Rio Grande, and the airport at 887 ft is a working border field where private jet catering has to respect what can cross a line. Maverick County Memorial International, filed as EGP and 5T9, takes business aviation on a short Texas ramp, and we build inflight catering for that galley. In-flight catering here leans on grill and tortilla; aviation catering for the crew is boxed and labelled. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered through us and invoiced like any other order.
For corporate crews landing at EGP, we write a bespoke menu around mesquite and Texas beef. The private jet chef packs it for the galley: business jet catering, corporate jet catering and charter flight catering. VIP flight catering and luxury inflight catering at Eagle Pass remain discreet and precise.
State visit aircraft catering is rare at EGP, but when a delegation arrives, government flight catering is traced from kitchen to tray. Head of state flight catering and VIP aviation catering stay discreet, with menus approved in advance.
At Eagle Pass the allergen map is specific: wheat in every flour tortilla, lard in refried beans, peanuts and tree nuts in the pralines and mole, dairy in queso. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure: separate board, separate pot, sealed and labelled by seat. Corn tortillas replace flour for gluten free guests, and beans are cooked without lard for vegan orders.
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.
At EGP the crew often turns the aircraft quickly, so crew catering is eaten between tasks. We pack crew meals, flight crew meals and cockpit meals in crew meal boxes, with pilot meals different meals for pilots, ordered on request and invoiced with the rest.
Maverick County Memorial has a small general aviation terminal, so FBO catering is a short hand-off. Catering delivery to the FBO is coordinated with your handling agent; ground handling catering and handling agent catering are the same as everywhere.
Maverick County Memorial International is a general aviation field, so galley catering for larger cabins is planned by aircraft type. Airside catering delivery means the crew tells us the tail, the door and the galley layout, and aircraft provisioning is packed to match: trolley or carry-in, oven or cold. A heavy-cabin jet needs more containers and a different loading route than a light jet.
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.
Maverick County Memorial International is an airport catering base for South Texas general aviation, with a long runway for business jets and a terminal built for border traffic. FBO services are modest but sufficient, and ground handling services cover customs and fuel.
Business aviation hub is too big a word for EGP, but inflight catering, in-flight catering and aviation catering demand is steady from ranchers, oilfield operators and charter crews. Business aviation catering and executive jet catering follow the same order here. Diplomatic flight catering and cabin crew meals are rarer and available on request.
Eagle Pass is a US port of entry, so international arrivals clear customs on arrival, and foreign food faces US import rules. We supply Texas product so your catering stays inside the rules.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at EGP, I coordinated a cold lunch with cheese and fruit for 7 guests and explained our concerns about a late menu amendment. I want a private jet catering company to understand final order confirmation, and this order gave us a useful starting point. The Galley Girls suggested divided catering boxes for the starters, and that choice worked well with our storage arrangement. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes.”
“The cabin briefing at Maverick County Memorial International Airport included 4 passenger meals, a request for smoked salmon bagels and sliced fruit, and instructions addressing different crew meal preferences. The Galley Girls labelled the side dishes in line with our brief, so the cabin team could identify the relevant portions quickly. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation. When comparing private jet catering companies, I would look closely at galley preparation after this experience.”
“One detail shaped our order at Maverick County Memorial International Airport: a family lunch request, alongside a request for a mezze selection with flatbreads for 4 passengers. The Galley Girls kept the canapés separate from the finishing elements, which gave us control over the final presentation. Keeping the salads aside until service helped preserve the presentation while we dealt with the boarding tasks. My search for "private jet catering near me" led to a practical conversation about meal organisation.”
Two crews flying into EGP can pay very different amounts: one orders snacks and pralines, the other a seated fajita dinner. We price the menu you pick, with sauces apart and plating written in.
Lead time is simple when the menu stays clear of restricted items: beef, dairy and fresh produce for a flight arriving from or continuing across the border need an eye on customs. Last-minute orders are handled, and we tell you what to avoid.
The galley size matters: a light jet can take only a few carry-in trays, so we pack for that and keep to domestic supply. Customs at an international airport like Maverick County Memorial inspects foreign food, not our local menu.
Some crews bring their own; in the Texas summer we see them regret it when the departure slides. Ours is packed, labelled by seat and held to your slot.
Catering and the charter are two different orders. Do you want the return to Houston or San Antonio fed? Order it from Eagle Pass and we deliver it with the departure.
Tail, pax and diets — a flight attendant takes it from there, day or night.
