Delta Air Lines will further elevate in-flight dining by collaborating with José Andrés to bring Spanish flavors to 35,000 feet. The menu debuts on November 4 in Delta One and Delta First, with a continued rollout in 2026. The partnership continues Delta’s quest to offer restaurant-quality meals in the sky.
Spanish flavors at cruising altitude
For the new menu, Chef Andrés’ team worked with Delta to refine portion sizes, presentation, and reheating methods for quality that rivals a tapas bar in Barcelona.
Available entrées include (via Delta):a
- Spanish Tortilla with Pisto Manchego: A classic Spanish egg-and-potato omelet elevated with a rich vegetable stew, served at breakfast.
- Braised Beef Short Rib in a Mojo Rojo BBQ Sauce: Tender and savory, with a tangy, smoky sauce and creamy polenta that’s deeply satisfying.
- Stuffed Piquillo Peppers: Packed with flavor, a goat-cheese and mushroom filling drizzled with piquillo bechamel is the star of the show.
- Spanish Style Chicken: Chicken thigh with a rich sauce of sherry and dried fruit, served with celeriac-potato puree, roasted carrots and pearl onions.
“Delta is a curator of taste experiences,” said Stephanie Laster, Managing Director of Onboard Dining Experience. “Just like we lead in operational reliability, we are on the leading edge of culinary innovation — offering delicious meals that build a sense of connection to the world we serve while reflecting culture, craft and care.”
“Chef Andrés is not only a culinary icon — he’s also a force for good,” said Laster. “His people-centric approach and global influence align perfectly with Delta’s mission to deliver hospitality with heart. We couldn’t be more excited about this partnership.”
