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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Cosoleacaque, Mexico
Airline catering, VIP and private jet catering at Cosoleacaque (MMMT / MTT)
MTT (IATA) · MMMT (ICAO)
Cosoleacaque holds a narrow-body reference code, and that single fact fixes how a rotation here has to be sequenced: one stand, one loading slot, no second chance to catch a delayed uplift. AERO GOURMET runs inflight catering, in-flight catering and hi-loader boarding to galley height off that stand, with wide-body-grade discipline compressed into a narrow-body window.
2,100 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Cosoleacaque
Aviation catering with ramp access at MMMT
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window for Cosoleacaque airport departures
Aviation catering from sealed cart to galley door at MTT
Between the sealed cart leaving our kitchen and the galley door closing at Cosoleacaque, the sequence is tracked rather than guessed, because a single narrow-body stand leaves no slack to recover. Ramp access is booked against the same slot as the aircraft's own turnaround, so the uplift and the apron traffic move on one clock. Every catering uplift at MTT is logged at departure from the kitchen and again at the door, closing the same window it opened.
The convoy is the risk here, not the food: between our kitchen and the one worked stand at Cosoleacaque sit screening, an escort through the apron, and whatever traffic is holding the ramp that hour. Chain of custody starts at the seal and is checked again at the galley, so nothing changes hands without a signature attached to it. Temperatures are logged when the cart is sealed and logged again at handover, and that pair of readings is what closes the galley catering record for the rotation, alongside the seal number and the escort's own sign-off at MMMT.
One seal, one escort, one signature: the uplift is accountable end to end.
Airline food supplier kitchen serving Cosoleacaque (MTT)
Crew meals and passenger sets from one kitchen at MMMT
The flight kitchen that provisions MMMT runs its production against a single narrow-body stand, which means the cold larder, the tray line and the protocol cell are staged to one loading slot rather than several. HACCP governs the room from intake to seal, and the cold chain is held from the walk-in to the cart with no open-air transfer at any point. Airport catering at Cosoleacaque and airport catering for the wider Mexico region it feeds both run off that same production line at MTT.
The team assigned to government flight catering at Cosoleacaque is the same named crew for every movement, not a rotating pool. Each member carries security clearance on file, sits on the access list for the one worked stand, and is trained to the household paperwork that has to travel sealed alongside a VVIP or royal uplift. That continuity is what a protocol officer checks first, and at MMMT it is fixed rather than assembled per flight.
VIP flight catering and dietary sets at Cosoleacaque, Mexico
VVIP catering to a written specification at Cosoleacaque airport
Menus at Cosoleacaque are written to the cabin and the mission before they are written to anything else, with the tray specification adjusted for a scheduled rotation, a charter group or a single VIP movement rather than reused across all three. Regional produce from this part of Mexico — orchard fruit, dairy, fresh fish — is worked into the seasonal cycle where the specification allows it, alongside the standing tray sets that inflight catering across the network relies on. Every dietary and religious set is documented per passenger and labelled per cabin before it leaves the kitchen, never assembled loose on the cart. That documentation travels with the tray, not behind it, so the crew boarding at the galley door can check it against the manifest in seconds.
First & VVIP cabins
First and VVIP cabins at Cosoleacaque are plated to a written specification rather than to a standing menu, so the same VIP flight catering brief holds whether the movement is a single passenger or a full household. À-la-carte and caviar service are available on request, filed against that specification and confirmed before the cart is sealed.
Business cabins
Business cabins out of MMMT run on multi-choice hot service in oven-ready formats sized to the aircraft's own galley, with tray sets and meal boxes staged in loading order. Crew meals and cabin crew meals are boxed against the roster, and pilot meals are kept on a separate line from the cabin trays throughout.
Protocol & dietary
Protocol and dietary requirements at Cosoleacaque are documented per passenger rather than assumed at the tray line: halal and kosher sets, the full range of IATA special meal codes, and household or medical requirements are all produced on a separate line and sealed before they leave it. That separation is what keeps inflight catering accurate when several dietary sets travel in the same cabin.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Airline catering services under HACCP at MMMT / MTT
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Airside airport catering at Cosoleacaque
Cosoleacaque runs on a single narrow-body reference code, which makes every rotation here a sequencing problem rather than a volume one: a scheduled service, a charter movement or a VIP departure all share the one stand, so catering has to be staged to the exact minute the aircraft occupies it rather than to a broader window. Airline catering, inflight catering and in-flight catering all run off the same ops desk for that reason, because splitting the load across separate teams would leave no margin against a delayed turnaround.
The uplift travels from our kitchen by sealed cart, cleared through the ramp checkpoint, and boarded by hi-loader to galley height rather than left at the foot of the aircraft. Our own coordinator walks the load onto the stand and confirms the door position before the cart is raised, so the handover happens at the galley and nowhere else.
What we commit to on this stand is a single named coordinator, sealed carts from kitchen to door, and a signed handover logged the moment the aircraft is boarded, which is what keeps airport catering at Cosoleacaque and at MTT consistent across every kind of movement the station takes.
Charter flight catering and state missions at MMMT
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Government and state flight catering at Cosoleacaque
Our kitchen stages every government movement through the same narrow-body slot the 2100 m runway allows, which keeps a head of state aircraft on the identical loading discipline as any other rotation here. Government flight catering at MMMT carries a protocol file documented per passenger, security-cleared staff on the load, and an uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at Cosoleacaque
A 2100 m runway is what keeps private airliners routed through this single narrow-body stand rather than a second one. Royal flight catering at Cosoleacaque covers BBJ, ACJ and wide-body VIP movements alike, held to a written household specification kept on file between rotations, with halal and household dietary requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at MMMT
Group charters and ACMI aircraft working narrow-body routes are what the reference code at Cosoleacaque is built to take, stand by stand. Charter flight catering in Cosoleacaque covers wet-lease operators and special missions with a full three-cabin uplift counted against the loading sheet, and charter flight catering in Mexico more broadly draws on the same kitchen for repeat rotations.
Wide-body charter →
04
Airline and ad hoc catering at MTT
A 2100 m runway keeps this field working narrow-body traffic, which is exactly the aircraft type ad hoc airline catering here is built around. Carriers running Cosoleacaque as an outstation draw on outstation catering, diversion catering and technical stop catering off one duty roster, with AOG covered on the same call and crew meals boxed for a multi-leg rotation across Mexico.
Commercial airlines →
05
Private jet and FBO catering at Cosoleacaque
On the same narrow-body field that a 2100 m runway defines, business aviation is worked through the GA terminal and the FBOs on the field rather than through the main commercial stand. Private jet catering at MTT reaches them on the same cold chain and the same sealed paperwork as an airline uplift.
Private jets →
Business aviation catering reviews at Cosoleacaque airport
Flight departments on jet catering at Cosoleacaque (MTT)
Government flight department
Royal household
Charter operator
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Scheduled airline
“For our departure from Cosoleacaque (MTT/MMMT), we specifically needed galley ready meals. Everything was labeled, compact, and easy to place directly into the aircraft without repacking on the ramp. Very cabin-friendly catering. Updates were timely and the final delivery matched the confirmation we had from operations. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Charter operator
Ricardo — Network Operations Coordinator
“We had an outstation requirement at Cosoleacaque (MTT/MMMT) and the coordination was very smooth. The team stayed in contact with operations, adjusted to the new timing, and kept the aircraft handover simple. A very useful service for ad hoc flying. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Charter operator
Marie — Cargo Flight Support Manager
“I needed reliable FBO catering at Cosoleacaque (MTT/MMMT) for a same-day departure. The food arrived fresh and well presented, with clear labels and packaging that actually worked in our galley. Exactly what I want from a private aviation caterer. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Scheduled airline
Alberto — Flight Support Supervisor
Outstation catering data for Cosoleacaque (MMMT / MTT)
| Datum | Value |
|---|---|
| Longest runway | 2,100 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | MMMT |
Aircraft catering questions at Cosoleacaque, Mexico
Diversion catering and ramp questions at Cosoleacaque, Mexico
What operations gets asked every week about Cosoleacaque.
Ask operations directly →MMMT — do you deliver private jet catering to the FBOs and the GA terminal on the field?
The hi-loader and sealed cart used for the commercial stand also serve the GA terminal, so FBO catering here runs on the same cold chain and paperwork as an airline uplift.
Documentation aside, are halal, kosher and the IATA special meal codes produced for flights out of Cosoleacaque?
There are dedicated halal and kosher lines alongside the full set of SPML codes, each one documented per passenger and sealed separately before it reaches the cart.
At what point does airline catering cost get fixed for a flight departing Cosoleacaque Airport?
The first step is the cabin count and specification against the loading window, and a quotation follows from that rather than from a published price list.
Who moves the uplift from kitchen to cabin door at MTT?
For every movement through MTT, airline catering is delivered airside by hi-loader to galley height, never left at the foot of the aircraft, with the airside delivery confirmed against the loading sheet.
Commercial aviation catering near Cosoleacaque
VSA / MMVA
Villahermosa
Mexico · 187 km from Cosoleacaque
Airline & VIP flight catering →
IZT / MMIT
Ixtepec
Mexico · 192 km from Cosoleacaque
Airline & VIP flight catering →
VER / MMVR
Veracruz
Mexico · 205 km from Cosoleacaque
Airline & VIP flight catering →
Catering uplift quote for Cosoleacaque
Request a quote
Send us your catering needs for MTT
Cosoleacaque (MTT / MMMT)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Cosoleacaque, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Cosoleacaque (MTT)