Aeromexico SCL-MEX 767-300ER Business Class

I received a complimentary upgrade on Aeromexico’s Santiago to Mexico City to business class due to my Skyteam Elite Plus status with Delta. I was placed on the upgrade standby list at the airport and heard my name from the gate agent as she handed me my new boarding pass.

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The Santiago to Mexico City route is served by a relatively brand new 763 extended range. The Business Class seats are in a 2-2-2 configuration. I chose to sit in the middle bulkhead aisle seat because of direct aisle access.

I had plenty of legroom since the seat turns into a lie flat bed.

Before takeoff I was served champagne as a pre-departure beverage.

I was also handed an in-flight menu. The menu reads as follows:

Dining Service

Appetizer – Mixed baby lettuce served with Caprese salad and balsamic vinaigrette.

Main Course – Pan-seared salmon glazed with sauce, accompanied by rice with mushrooms, Spanish and sautéed asparagus OR Spanish and ricotta ravioli with a white sauce served with Parmesan cheese and sautéed tomato. An assortment of bread.

Cheese – A selection of international cheese accompanied by quince paste.

Dessert – (December) Cheesecake with raspberry topping.

Continental Breakfast

Main Course – Fresh seasonal fruit. An assortment of sweet bread with butter and preserves. Variety of yogurt.

Breakfast

Appetizer – Fresh seasonal fruit.

Main Course – Classic omelette served with grilled pork loin, tomato brunoise, asparagus and sautéed potatoes. An assortment of sweet bread with butter and preserves. Variety of yogurt.

There was also a wine and beverage list.

After takeoff, I was offered a hot wet towel.

I ordered a coke and had hot mixed nuts.

As the dinner entrée, I had the pan-seared salmon glazed with sauce, accompanied by rice with mushrooms, spinach and sautéed asparagus.

For dessert, I had cheesecake with raspberry topping.

I fell asleep after dinner and woke up shortly before breakfast was being served. For breakfast, I had fresh seasonal fruit with bread and butter.

As the breakfast entrée, I had a classic omelette served with grilled pork loin, tomato brunoise, asparagus and sautéed potatoes.

The crew was very attentive and got the meal service finished in less than an hour and a half after takeoff. I maximized my sleeping time and felt refreshed when the plane landed in Mexico City. Be aware that every time you land in Mexico City, you must clear customs (even if you’re connecting in the same terminal) and re-check your bags.