Aeromexico unveiled its new onboard menu for its service in Clase Premier, the carrier’s first class. Created by Chef Enrique Olvera, the new menu is offered on medium- and long-range routes, such as flights to Europe, South America, Asia, New York, San Francisco and Chicago. Dishes include shrimp in garlic with red quinoa; filet of beef with carrot pico de gallo, couscous and snap peas; breast of chicken with oregano chimichurri, wild rice and string beans; and lettuce, string bean and potato salad.

“One of the essential aspects of my cooking is to conserve and explore the features of each ingredient. To enhance and fully realize the flavors of each dish, it is vital for the product to be very fresh, with no preservatives or processing of any kind. I found it most stimulating to design a ‘menu for the skies,’ whose dishes and ingredients would live up to the strict standards I employ in my kitchen, conserving maximum freshness and flavor. And I do believe we’ve done it,” said Olvera, in his introduction to this new menu.

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