Santa Rosa sits in El Oro Province, the Ecuadorian coast where shrimp farms, banana plantations and cacao groves run down to the Gulf of Guayaquil. Our private jet menu for Santa Rosa is built from that table, so the inflight menu reads as the province eats rather than as a generic hotel list.
The strongest private jet food here is seafood: camaron al ajillo, ceviche de camaron, encebollado-style fish broths and grilled corvina. Cold plates travel best, so ceviche is packed with the lime and the crunchy corn kept apart, and the broth goes in a sealed container for the oven. Local specialities such as patacones, maduro and yuca are packed for the galley, crisp items separate from sauces.
For private jet platters we lean on tropical fruit from El Oro: banana, papaya, passion fruit, soursop and mango in season. These are cut by seat, chilled and re-plated at altitude. Gourmet inflight meals can pair a shrimp main with coconut rice, and private jet snacks include banana chips, roasted corn and cheese empanadas.
Because coastal humidity is high at 20 feet elevation, we keep fried items and sauces in separate lidded containers so nothing softens before the crew serves it. Tell us the aircraft and the galley and we write the menu around it.
