Pichincha Province is a market-garden and highland-cattle region, and the private jet menu for Quito reads accordingly. Local specialities travel well when you choose them with the galley in mind: locro de papas, a potato and cheese soup that is carried hot and finished in the oven; llapingachos, pan-fried potato cakes with cheese that re-plate cleanly; and ceviche de camaron, kept Chilled and plated at the last moment. Ecuadorian cacao makes the best inflight menu dessert here, as a thin tart or truffle that holds at cabin temperature. Private jet food from Quito also means fruit most crews have not seen: tree tomato, naranjilla, uvilla and mora. We pack private jet platters of Andean cheese, cured meats and tropical fruit, gourmet inflight meals built on corn, quinoa and trout from the highland streams, and private jet snacks such as plantain chips and roasted corn kernels. Altitude dulls taste and dries the cabin, so seasoning runs a little brighter and sauces ride Sauce apart.
A private jet menu for Quito is easier to write once you accept the altitude: at 7,841 ft in Pichincha Province, appetite and palate shift, and the inflight menu should too. Local specialities carry well. Fritada, slow-cooked pork with mote corn, is packed for the Oven. Empanadas de viento, light cheese pastries, are served warm from the galley. Trout from the sierra and shrimp from the coast give the private jet food list two clean proteins, one Re-plate cold, one hot. Cacao from Ecuador turns up in desserts and in the hot chocolate crews ask for at the Quito end of a long leg. We prepare private jet platters of Andean cheese, fruit and charcuterie, gourmet inflight meals by seat number, and private jet snacks like banana chips and toasted corn.
