Guadalupe Palmira Sánchez Pérez
In a few words: Opened in 2011 by chef Eduardo García and his wife, Gabriela López, Máximo Bistrot celebrates seasonal, fresh and local ingredients with its successful French Mexican farm-to-table concept.
Pandemic power: Over the last two years, García didn’t miss the chance to keep innovating. While his restaurant was closed, he worked hard to support and provide for his network of producers; then, when restrictions eased, he moved the restaurant to a new, more spacious location in the Alvaro Obregón neighbourhood of Mexico City, with rustic wooden tables and a tree growing at the centre of the dining room.
What’s on the menu? García continues to fuse classic European techniques with traditional Mexican ingredients, creating explosive flavour combinations in dishes such as grilled bass with Creole corn and a leek and lobster emulsion; chicken stuffed with morels, thyme and potato gratin; and Wagyu beef with peach mushrooms.
Any other projects? 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.
Bonus point: Making the most of sustainable gardens and crops in and around Mexico City, García has made a name for himself as a star of the city’s food scene, and in 2021 was voted as the winner of the Chefs’ Choice Award – Best Reinvention.