José Andrés will bring Spanish flavors to Delta flights starting this fall

Delta passengers can leave trail mix at home starting November 4.

The Atlanta-based airline is introducing a bold new in-flight dining program in partnership with celebrity chef José Andrés. Inspired by him Yes, cook Due to the host’s Spanish heritage, the new variety of dishes was carefully selected for their ability to maintain flavor and texture at 35,000 feet. Delta One and Delta First passengers will be the first to try the hearty new meals, with a broader rollout planned throughout 2026.

“Many people, including me, love to travel in search of food… They are looking for a new flavor, a new dish, a new ingredient,” Andrés said in a press release shared with Travel + Leisure. “Well, now your journey can begin before you even land!”

The Michelin-starred chef’s onboard entrees include Spanish classics with a comfort food twist. A hearty breakfast dish, ratatouille manchego, combines tortillas and vegetable stew. At lunch and dinner, passengers can enjoy Andrés’ tender braised beef short ribs served with delicious polenta or chicken in a rich sherry sauce with dried fruits. Piquillo peppers stuffed with goat cheese, mushrooms and bechamel are a vegetarian option full of flavor.

Andrés worked alongside the Delta team to perfect the preparation and presentation of the dishes during the flight. According to the airline, the resulting meals are “a celebration of flavor, culinary excellence and storytelling, something Delta is increasingly incorporating into its inflight experience.”

A new batch of acclaimed wines also join the Delta fleet. The rotating selection focuses on wines from France, Italy and the Napa Valley. A “rich, balanced and velvety” Cabernet Sauvignon from Stag’s Leap will pair perfectly with Andrés’ braised short ribs dish. A “lush” Cabernet Sauvignon is courtesy of Chilean winery Vik, and Pèppoli’s “lively” Chianti Classico will also elevate Delta’s wine list.

Andrés is behind more than 30 restaurants around the world, including the newly opened Bazaar Meat at the Ritz-Carlton NoMad in New York City. Their unique culinary concepts span a wide range of cuisines, from the Chinese-Mexican fusion restaurant ChinaPoblano in Las Vegas to TheBazaar, a Spanish-Japanese restaurant with multiple locations.

Andrés has also been recognized for his humanitarian work. Your non-profit organization World Central Kitchen has provided more than 500 million meals to people affected by natural disasters and humanitarian crises since its founding in 2010. He was named Humanitarian of the Year by the James Beard Foundation in 2018 and received the Presidential Medal of Freedom in January 2025.