No.20

Máximo Bistrot

Mexico City, Mexico

On the pass:

Eduardo García

Pastry chef:

Style of food:

Modern French with Mexican influences

Standout dish:

Organic roast chicken, Creole carrot puree and mole

Contact:

Tonalá 133, Colonia Roma, Mexico City

+52 55 5264 4291
http://www.maximobistrot.com.mx/

Daily-changing cuisine with a commitment to local fare

What’s the concept? With a shared passion for great food, chef Eduardo García and his wife Gabriela set up Máximo Bistrot to showcase fresh produce from in and around Mexico City. Up to two thirds of the ingredients come from local farms, including the famed floating gardens of Xochimilco in the city. Such is their commitment to local production that everything from the furniture to the serviettes is also fair trade, sustainable and local.

A few words on the chef: With an impressive CV boasting spells at Enrique Olvera’s Pujol and Le Bernardin in New York, García was well-placed to open Máximo Bistrot in 2012 and has since helped cement Mexico City’s place on the international culinary map.

Typical dishes: The daily-changing menu might include crab soup with Creole corn, seared tuna with artichoke purée and chilli vinaigrette or confit suckling pig.

Also worth checking out: Just across the road from Máximo Bistrot is García’s second location, Lalo, short for Eduardo in Spanish. The café has just one long bench, seating around 30 people, and serves up a simple menu of pizzas, pasta and appetisers including octopus ceviche or smoked salmon crostini. In 2016, the chef opened Havre 77, a French brasserie housed in a once-derelict 19th-century Mexico City home.

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