Delta Airlines introduces Spanish-inspired dishes in Delta One and First Class

Delta Airlines introduced Spanish-inspired dishes by chef José Andrés in Delta One and First Class from 4 November.

The menu features items such as Spanish Tortilla with Pisto Manchego, Braised Beef Short Rib with Mojo Rojo BBQ sauce, Stuffed Piquillo Peppers with goat cheese and mushrooms, and a sherry-and-dried-fruit chicken dish.

Recipes account for flavour changes in pressurised cabins, developed with Andrés’ team.

The rollout aligns with a 2026 Delta One wine programme curated by Master Sommelier Andrea Robinson, including selections like Stag’s Leap Artemis Cabernet Sauvignon and Taittinger champagne.

This partnership extends Delta’s culinary collaborations and supports its hospitality strategy.

José Andrés shared: “Many people, including me, love to travel for food…they are looking for a new taste, a new dish, a new ingredient. Well, now your journey can start before you even land!”

Stephanie Laster shared: “Delta is a curator of taste experiences. The program as an extension of the airline’s effort to reflect culture, craft and care.”

Andrea Robinson shared: “The 2026 Delta wine programme highlights wineries that embody what we and our Delta customers hold dear, pointing to sustainable farming and high craft standards.”