La Libertad is Peru's northern coast, and the private jet menu for Trujillo starts with the sea: ceviche norteño, made with sea bass and lime, travels well if the fish is cut and the leche de tigre is packed apart. The inflight menu can also draw on the valley produce around Trujillo, where asparagus and avocado are grown for export, and where sweet potato and corn show up beside almost every plate. Private jet food from the north means arroz con pato, duck rice cooked in cilantro and dark beer, which reheats properly in a galley oven, and cabrito a la norteña, kid goat stew that keeps its sauce. Local specialities here also include king kong, the layered shortbread with manjar blanco from Lambayeque to the north, a good dessert for a drawer. Trujillo's own marinera is a dance, not a dish, but the city's pride in its cooking is real. Every dish for La Libertad Region is labelled for the aircraft that will carry it, with the chilled items kept apart from the ones that need heat.
Fish, rice and corn define the table around Trujillo. For a private jet menu at SPRU we usually begin with ceviche, cut for service and sealed with the lime and ají on the side, because acid keeps working on fish in a drawer. The inflight menu then moves to something warm: arroz con pato for a main, or cabrito a la norteña when the guests want a stew. Private jet food from the northern coast also includes tamales norteños, wrapped in banana leaf and simple to serve, and cau cau when someone asks for tripe and potato. Among the local specialities, king kong with its thin layers of biscuit and manjar blanco is the dessert that travels best; fresh asparagus and avocado from La Libertad Region make a cold plate that needs nothing more than a knife. Chicha morada, the purple corn drink, is bottled and chilled. We write each item with its service note, so your crew in Trujillo knows what goes in the oven and what stays cold.
