Savor the journey: American Airlines expands its culinary offering with international flavors

FORT WORTH. – American Airlines announced the expansion of its international dining program, incorporating menus inspired by destinations in Oceania and South America. Following the successful launch on European flights earlier this summer, the initiative reinforces the company's strategy of integrating global influence and local inspiration into the onboard experience.

On routes to Sydney (SYD), Auckland (AKL), and Brisbane (BNE), Flagship® Business passengers have been able to enjoy chef-designed dishes starting this spring that highlight fresh ingredients, umami-rich sauces, and modern interpretations of local dishes. Options include sweet chili-glazed sea bass, accompanied by couscous and roasted vegetables, and Kona-crusted beef fillet, served with sweet potato mash, kale, and balsamic demi-glace.

The menu also expands on return flights from Buenos Aires (EZE), Montevideo (MVD), and Santiago de Chile (SCL), with menus that reflect the essence of South American cuisine. Highlights in the Flagship® Business cabin include grilled sea bass with peperonata sauce, mozzarella cappelletti in sun-dried tomato sauce, grilled sirloin with zoodles and puttanesca sauce, and marinated chicken breast with roasted vegetables and garlic puree.

In Premium Economy, the menu includes spinach and ricotta cannelloni baked with tomato and Parmesan sauce, as well as chicken breast accompanied by potatoes and seasonal vegetables. Main Cabin offers options such as teriyaki beef stew and spiced cauliflower cake with béchamel sauce.

With this expansion, American Airlines reinforces its commitment to offering a culinary experience that accompanies every stage of the journey, integrating international flavors into all its onboard services.