Mexico’s flagship carrier Aeromexico has recently introduced its exclusive service for its customers. The airline will now be offering new onboard menu to its customers traveling in First Class or Clase Premier as well as in Coach Class. The new menu has been created by the Mexican Culinary Collective or Colectivo Mexicano de Cocina under the expert supervision of Chef Enrique Olvera.
Aeromexico will be providing the new dishes to the customers in Clase Premier traveling on its medium haul and long haul flights to Chicago, San Francisco, New York, Asia, South America and Europe. The dishes to be offered include string bean, lettuce and potato salad; breast of chicken with string beans, wild rice and oregano chimichum, fillet of beef with snap peas, couscous and carrot pico de gallo; and shrimp in garlic with red quinoa. The airline will be serving the meals in newly-designed cutlery especially procured for the purpose.
Chef Enrique Olvera said that the exquisite menu will be balanced, healthy and light. The menu has been created keeping in mind the customers’ paramount need for relaxation, comfort and a feel of well-being whenever traveling. The new menu is influenced by the ancestral flavors of Mexico.
Aeromexico has especially selected Enrique Olvera for his expertise and amazing culinary skills. Olvera is founder and owner of Pujol restaurant, which is among the top 50 best restaurants in the world. The Pujol has attained 20th position among the World’s 50 Best Restaurants. Olvera is renowned for his innovations and one of the most avant-garde chefs.
The Mexican Culinary Collective comprises of chefs mostly representing the ongoing culinary scene in the country such as Elena Reygadas of Rosetta, Edgar Núñez of Sud 777, Daniel Ovadía of Paxia, Mikel Alonso of Biko restaurant, amongst other cooks who have achieved fame for Mexico on the world culinary scene.