Every day, early in the morning, Máximo Bistrot’s chef, Eduardo García, and his team visit the markets to source the freshest, most tempting ingredients for their daily-changing menu. It’s this kind of organic inspiration—coupled with the chef’s résumé in haute cuisine, which includes stints at New York City’s Le Bernardin and Mexico City’s Pujol— that creates brilliant food beloved by all, from tourists to celebrities to chefs. Each dish celebrates the flavors and freshness of its ingredients with quietly virtuosic French-minded techniques that lend the food an effortless elegance. We recommend the perfectly roasted fowl, foie-gras-infused risotto, lobster-and-squash-blossom ceviche, and crème brûlée, all of which are reasonably priced. Due to Máximo Bistrot’s feverish popularity, reservations are recommended.
Máximo Bistrot
Images by Máximo Bistrot
