Aeromexico has introduced a refreshed onboard menu for Clase Premier, the airline’s first-class cabin. Developed by Chef Enrique Olvera, the menu is available on medium- and long-haul flights, including routes to Europe, South America, Asia, New York, San Francisco and Chicago.
The offering features dishes that emphasize freshness and clean flavors. Selections include garlic shrimp served with red quinoa; beef filet accompanied by carrot pico de gallo, couscous and snap peas; chicken breast with oregano chimichurri, wild rice and green beans; and a composed salad of lettuce, green beans and potatoes.
Chef Olvera explained the approach behind the new menu: “One of the essential aspects of my cooking is to preserve and highlight the character of each ingredient. To bring out the full flavor of every dish, it is vital that the products are extremely fresh and free from preservatives or industrial processing. Designing a ‘menu for the skies’ presented an exciting challenge: to craft dishes and select ingredients that meet the same exacting standards I use in my kitchen, while maintaining maximum freshness and flavor. I believe we have achieved that.”
The new Clase Premier menu reflects a focus on balanced preparations and straightforward presentations that translate well to the inflight environment without sacrificing quality. By prioritizing fresh, minimally processed ingredients and clear flavor profiles, the menu aims to provide a satisfying dining experience on longer journeys.
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