Antofagasta Region is desert coastline, and its private jet menu leans on what the Pacific and the northern valleys provide. Around Tocopilla the local specialities are seafood: ceviche of reineta or corvina, machas a la parmesana, locos with mayonnaise, and empanadas de mariscos. Pastel de choclo and humitas come from the corn of the valleys inland, and pisco sour is the regional signature. For the inflight menu we keep the cold plates cold, the hot plates sealed for your oven, and the sauce in its own pot. Private jet food from this coast travels well when it is built for a galley: private jet platters of seafood and avocado, gourmet inflight meals finished by your crew, and private jet snacks such as dried fruit, olives and almonds. These local specialities are chosen for the aircraft you actually fly.
Tocopilla looks onto the Pacific, so the private jet menu for Barriles starts at the water. Fresh fish ceviche, machas, locos, and empanadas are the local specialities of Antofagasta Region, with pastel de choclo and humitas for a hot course and chilled pisco sour mixers for the bar. Inflight menu choices are made around a galley, not a restaurant: raw seafood travels chilled and sealed, baked dishes are packed for the oven, and sauces ride apart. Private jet food here includes private jet platters of seafood, cheese and cold cuts, gourmet inflight meals plated by your cabin crew, and private jet snacks of nuts, dried mango and local olives.
