Winter menus feature a selection of global and local ingredients
Delta One chefs Jon and Vinny design selections sourced from California-based farmers for Los Angeles-Mexico flights
Delta is ushering in the winter season by introducing holiday favorites and classic comfort foods in its First Class cabins on flights between the U.S. and Mexico City. The dishes include Latin American and global selections, along with dishes sourced from California farmers on Delta's flights from Los Angeles to Mexico City.
"We've worked to design an experience that will nourish our customers this winter, providing some delicious selections they might not be familiar with, and others they know and love," said Demetrio Acevedo, General Manager — Mexico for Delta. "Our entire experience has been developed to ensure our customers arrive to their destination rested and refreshed, so we hope our customers enjoy these winter menu selections."
Bold and Global Flavors
Customers who fly in Delta's First Class cabin on routes from Atlanta, Detroit, Minneapolis/St. Paul, New York-JFK and Salt Lake City to Mexico City on morning flights will enjoy classic fare such as smoked salmon with caper and red onion relish and cream cheese, with a main course choice of French onion quiche with roasted fingerling potatoes and chicken apple sausage, or the sweet option of French toast with apple compote and maple syrup. All breakfast meals will be accompanied by fresh fruit and assorted breads.
Afternoon and evening flights on these routes will also feature starters, including a bold-flavored harissa shrimp with apple, celery and arugula slaw and a baby gem lettuce salad with shaved manchego, smoked cherry tomatoes, garlic croutons and Caesar dressing. For the main course, customers will choose between a hearty braised beef short rib with fig demi-glace, mashed potatoes, baby carrot and haricots verts, or a vegetarian ricotta ravioli with brown-butter tomato sauce and broccolini. The meal will be topped off with an opera cake, the beloved French dessert made with layers of almond sponge cake soaked in coffee syrup.
On Delta's morning departures from Mexico City, customers will be offered bresaola, the Italian air-dried salted beef, accompanied by black forest ham and emmental cheese, followed by a choice of a potato and egg Spanish tortilla with Canadian pork bacon and roasted tomato — a dish beloved throughout Latin America — or warm pancakes with red fruit compote as a main course.
On afternoon and evening departures, customers will experience the zucchini and chickpea hummus with tricolor quinoa salad and smoky slow-roasted eggplant, peppers and onions, and a mixed green salad with tomato, jicama and kalamata olives. For the main course, there is a choice of short ribs with balsamic au jus, accompanied by pumpkin souffle with ginger, sautéed brussels sprouts and red bell pepper, or a seared chicken breast with spinach and feta cheese, including buckwheat with brunoise carrot and red onion criolla sauce. A classic and rich chocolate mousse cake will be offered for dessert.
Locally Sourced Ingredients on Flights from LAX to MEX
For Delta's flights from LAX to Mexico City, Delta One chefs Jon Shook and Vinny Dotolo have designed a First Class menu of winter-inspired comfort foods made with ingredients sourced from area farmers and purveyors.
On morning flights from LAX, customers will be offered prosciutto cotto, the cooked variation of the popular cured Italian ham with cracked parmesan as the starter, accompanied by fresh fruit and assorted breads. The breakfast main course is either the Schaner Family Farm scrambled cheddar eggs with Publican Quality Meats (P.Q.M.) breakfast sausage and stuffed Beylink Ranch tomato, or the cherished holiday bread Pannettone French toast with whipped mascarpone and maple syrup.
On afternoon flights, the starters are the perennially popular prosciutto with marinated mozzarella dish and Garden of Farm gem lettuce salad with Calabrian Caesar dressing, parmesan and bread crumbs. The classic comfort dishes of chicken cacciatore with tomato, Thao Farm parsley, polenta, mushrooms and Beylik Ranch peppers, or baked rigatoni with mushroom Bolognese and parmesan cheese are the main course choices. A delicate cheesecake moon with berry compote will be offered for dessert.
Delta customers traveling in the First Class cabin can choose which dish they will experience by selecting their meals when they receive an email from Delta about three days prior to their scheduled departure.
Together with its Joint Cooperation Agreement partner Aeromexico, Delta offers more than 1,100 weekly flights between the U.S. and Mexico.