This is one of the best restaurantes in Mexico, one of the best worldwide. French. That’s pesos, not U.S. dollars. 1121 Reviews. Hear they only accept midweek reservations. Dessert offerings were tempting but we had no room!
We simply settled back, finished our wine and discussed the low-cal, but high energy treat to follow. 4.7. sauce with avocado and marinated radish arrived at the table compliments of the chef. Sitting there, not having any idea when the course starts, what we'll be having, or whether they'll even be able to explain to us what the ingredients are.The courses started rolling in after about 10-15 mins of silence. Then, he met Chef Enrique Olvera in Vancouver and when Olvera found out that Garcia had worked at one of his favorite spots, he offered him a job at Pujol and the rest is, as they say, history. Find on the map and call to book a table. (adsbygoogle = window.adsbygoogle || []).push({}); window.dojoRequire(["mojo/signup-forms/Loader"], function(L) { L.start({"baseUrl":"mc.us3.list-manage.com","uuid":"ed64c28e13efa433e9fdb0a8c","lid":"634bbe1c68","uniqueMethods":true}) }). Grata experiencia. Totally recommended. Y por supuesto el lugar estaba lleno aún y con contingencia. Jamás me había pasado en un restaurante.
and were told that they were not ready to start the dinner service yet and to come back in 15 minutes. We were seated at the table and left on our own for a good 5-10 minutes with waiters just walking around back and forth in the background doing something in an almost empty restaurant (6pm, beginning of the night). Eduardo García is a Mexican chef and founder of Mexico City restaurants Máximo Bistrot and Lalo! Demasiada gente. Right after visiting Mapimi Biosphere Reserve, come here for a meal.
Sin duda una de las mejores cocinas de la Ciudad de México! Desde entrada hasta el postre.
We were very impressed with the ambience and attention to detail. Over the three and a half years he spent working with Olvera, Eduardo realized that Mexico was in dire need of sustainable and environmentally conscious restaurants. Yes, you can generally book this restaurant by choosing the date, time and party size on OpenTable. Prices ranged between $150 and $800 for each dish. Is Maximo currently accepting reservations? Special Occasion.
We didn't have any problems with our reservation, and were seated immediately. A la hora y media de haber llegado el gerente nos mandó a decir que tenía la mesa reservada y teníamos que comer el postre en la sala de la entrada. The dishes we had were just pure heaven - the amazing Cebolla cocida en suero gratinada con queso Comte trufa negra de otoño; unforgettable cod - Bacalao negro al... mismo blanco, pil pil, purée de limón amarillo, calabaza Robbins; and the very tender and crispy Lechón al horno.
Garcia was born in Guanajuato and emigrated to Atlanta with his family as a child where the only connection to Mexico he had left was his mom’s cooking. more, “Excelent restaurant Excelent menu, affordable prices.”. They also tried to force us to buy a certain type of wine. Perched on a non-descript corner in the Roma neighborhood, Maximo still stays true to the Mexican-sourced farm-to-table concept. We were pleasantly surprised when kampachi in x.o. We were going to meet and interview Chef Eduardo “Lalo” Garcia following dinner! Some of the standouts are the mussels with coconut and saffron, the duck with mashed potato and liver, and the red snapper with lentils and, of course, the risottos. “It’s the only thing I really know how to do,” Maximo’s Head Chef Eduardo Garcia humbly explains.
I was in Mexico City last month and had the pleasure of dining at Maximo Bistrot Local. Maximo Bistrot Local is located at Tonala 133 in Colonia Roma in Mexico City.
We simply settled back, finished our wine and discussed the low-cal, but high energy treat to follow. 4.7. sauce with avocado and marinated radish arrived at the table compliments of the chef. Sitting there, not having any idea when the course starts, what we'll be having, or whether they'll even be able to explain to us what the ingredients are.The courses started rolling in after about 10-15 mins of silence. Then, he met Chef Enrique Olvera in Vancouver and when Olvera found out that Garcia had worked at one of his favorite spots, he offered him a job at Pujol and the rest is, as they say, history. Find on the map and call to book a table. (adsbygoogle = window.adsbygoogle || []).push({}); window.dojoRequire(["mojo/signup-forms/Loader"], function(L) { L.start({"baseUrl":"mc.us3.list-manage.com","uuid":"ed64c28e13efa433e9fdb0a8c","lid":"634bbe1c68","uniqueMethods":true}) }). Grata experiencia. Totally recommended. Y por supuesto el lugar estaba lleno aún y con contingencia. Jamás me había pasado en un restaurante.
and were told that they were not ready to start the dinner service yet and to come back in 15 minutes. We were seated at the table and left on our own for a good 5-10 minutes with waiters just walking around back and forth in the background doing something in an almost empty restaurant (6pm, beginning of the night). Eduardo García is a Mexican chef and founder of Mexico City restaurants Máximo Bistrot and Lalo! Demasiada gente. Right after visiting Mapimi Biosphere Reserve, come here for a meal.
Sin duda una de las mejores cocinas de la Ciudad de México! Desde entrada hasta el postre.
We were very impressed with the ambience and attention to detail. Over the three and a half years he spent working with Olvera, Eduardo realized that Mexico was in dire need of sustainable and environmentally conscious restaurants. Yes, you can generally book this restaurant by choosing the date, time and party size on OpenTable. Prices ranged between $150 and $800 for each dish. Is Maximo currently accepting reservations? Special Occasion.
We didn't have any problems with our reservation, and were seated immediately. A la hora y media de haber llegado el gerente nos mandó a decir que tenía la mesa reservada y teníamos que comer el postre en la sala de la entrada. The dishes we had were just pure heaven - the amazing Cebolla cocida en suero gratinada con queso Comte trufa negra de otoño; unforgettable cod - Bacalao negro al... mismo blanco, pil pil, purée de limón amarillo, calabaza Robbins; and the very tender and crispy Lechón al horno.
Garcia was born in Guanajuato and emigrated to Atlanta with his family as a child where the only connection to Mexico he had left was his mom’s cooking. more, “Excelent restaurant Excelent menu, affordable prices.”. They also tried to force us to buy a certain type of wine. Perched on a non-descript corner in the Roma neighborhood, Maximo still stays true to the Mexican-sourced farm-to-table concept. We were pleasantly surprised when kampachi in x.o. We were going to meet and interview Chef Eduardo “Lalo” Garcia following dinner! Some of the standouts are the mussels with coconut and saffron, the duck with mashed potato and liver, and the red snapper with lentils and, of course, the risottos. “It’s the only thing I really know how to do,” Maximo’s Head Chef Eduardo Garcia humbly explains.
I was in Mexico City last month and had the pleasure of dining at Maximo Bistrot Local. Maximo Bistrot Local is located at Tonala 133 in Colonia Roma in Mexico City.