The Paraguaná peninsula in Falcón State is desert and salt flat, wind-blown and sparsely farmed, and that shapes the private jet menu more than any list of dishes. The sea does the heavy lifting: grilled red snapper, shrimp and lobster from the Falcón coast make the core of a private jet food order here, and they travel well when they are cooked ahead and finished cold or in the oven. This is the inflight menu we write for Josefa Camejo International.
Local specialities from Paraguaná are built on goat and fish. Chivo en coco, goat slowly stewed in coconut milk, is the dish the peninsula is known for; it is a hot item that reheats in a galley oven with the sauce kept in its own pot. Cheese from the region, soft white queso de mano and salty queso guayanés, goes onto private jet platters beside arepas, cachapas and fried plantain. Fresh fruit trays use mango, guava and local citrus.
For gourmet inflight meals we pack lighter than the coast suggests. Ceviche-style fish and cold seafood salads travel Chilled in sealed trays, and private jet snacks stay simple: cheese bites, empanadas, plantain chips, nuts. Falcón State is not a long menu, and we say so: a short list, done properly, packed for the drawer. The same Falcón State local specialities can be turned into a lunch for six or a late supper for a full cabin.
