• ​​Brazilian Moqueca featured on long-haul flights to Latin America

  • A bottle of red, a bottle of white — French and Argentine wines complement dining experience

  • Bistro-style dining in International Main Cabin elevates customer experience

December starts with a refreshed Delta One menu including a beloved Latin American dish: the Brazilian moqueca. In addition to the moqueca, a seafood stew with shrimp and halibut, Delta One presents tempting culinary creations highlighting beef, pork, chicken and succulent pasta, which can be ordered ahead with the pre-select meal option. This is part of the airline's ongoing effort to elevate and redefine the onboard dining experience through fresh, local and seasonally rotating food and beverage options.

"Each flight is an opportunity to show our customers our appreciation for their loyalty and to host them with an outstanding selection of meals and expertly paired wine," said Luciano Macagno, Managing Director – Latin America, Caribbean and South Florida. "The Brazilian moqueca hails from the State of Bahia, where it is said to have been created three centuries ago; its flavors reflect part of the region's culinary legacy."

Selections, delicious selections

The Delta One menu from either New York's John F. Kennedy International Airport or Delta's hub at Atlanta's Hartsfield-Jackson International Airport to Sao Paulo (GRU), Rio de Janeiro (GIG), Buenos Aires (EZE), Lima (LIM) and Santiago de Chile (SCL) also features options such as five-spice pork tenderloin with oriental plum sauce, steamed rice and mushrooms*; roasted herb chicken breast with red wine reduction, cheesy truffle polenta, garlic broccolini and blistered tomatoes; beef churrasco topped with mushrooms and onions with smoke olive oil potatoes, roasted peppers and chimichurri sauce; and the Brazilian moqueca with halibut and shrimp served with coconut cashew rice.

Depending on the route, for customers traveling to the U.S. from GRU, GIG, EZE, LIM and SCL, the Delta One menu features seared sea bass served with baby yucca gratin, roasted vegetables and shrimp with catupiry sauce; tempura chicken breast with carrot confit purée, sautéed cherry tomatoes and zucchini, topped with garlic and orange sauce; and corn and Mar del Plata cheese cappelletti pasta with roasted cherry tomato sauce, Greek olives and sundried tomatoes, topped with gremolata pangrattato.

A bottle of red, a bottle of white

 

Try one, try them all. A selection of two white and two red wines, expertly chosen by Delta's Master Sommelier Andrea Robinson, complement Delta One's meal service. The December menu rotation includes two Argentine wines from the Mendoza region (Zuccardi Chardonnay-Viognier 2018 and Catena La Consulta Malbec 2017) and two French wines from Alsace and Burgundy (Cattin Pinot Gris 2018 and Albert Bichot Horizon de Bichot Pinot Noir 2017).

 

International Main Cabin service

Delta is making multi-billion-dollar investments in order to elevate the overall onboard experience. One example is the recent introduction of International Main Cabin on long-haul flights, designed by Delta's flight attendants and endorsed by customers. The airline raised the bar last month with its new service including a welcome cocktail and hot towel service, which pave the way to bistro-style dining. 

 

Among the meals served on f​lights originating in the U.S. and bound for Latin America are chicken marsala with mushrooms, green beans, carrots and garlic mashed potatoes, and four cheese ravioli with basil pesto and pomodoro sauce. Depending on the route, Main Cabin customers can select from parmesan crusted chicken with orzo and sundried tomatoes or carne seca with herbed rice and pumpkin squash, or spinach and mozzarella cheese ravioli with béchamel sauce, tomatoes and parmesan.

In the past several years, Delta has also made significant enhancements to the Main Cabin experience including free Main Cabin meals on select domestic coast-to-coast routes, free mobile messaging, free in-flight entertainment, upgraded Main Cabin snacks, the addition of sparkling wine, access to Wi-Fi on nearly all flights and refreshed Flight Fuel food-for-purchase options. Recent upgrades to the Delta One in-flight experience include upgraded TUMI amenity kits, the introduction of seasonally rotating, chef-designed Delta One menus with the option to pre-select first choice of entree, an Alessi-designed collection of serviceware and more.

*This dish is only offered from ATL-LIM.​
 

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