Delta and José Andrés Announce the Most Exciting Chef-Airline Partnership

"I've long associated José Andrés' signature flavors with his acclaimed Washington, D.C. restaurant Jaleo, and the article points out that those flavors were intentionally translated for Delta One and First Class cabins — a process that required close collaboration with Delta's chefs and caterers to rethink portioning, plating, and how dishes perform at altitude. The resulting in-flight offerings inspired by Andrés' homeland include Braised Beef Short Rib in Mojo Rojo BBQ Sauce; piquillo peppers stuffed with mushroom and goat cheese; Spanish‑Style Chicken with sherry and dried fruit sauce; and a Spanish Tortilla with Pisto Manchego, with ingredient choices (like chipotle) used to offset reduced taste perception at 30,000 feet." - Regan Stephens