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Máximo

Mexico City

Contemporary Mexican gastronomy from a powerhouse couple

The backstory: Mexican-born chef Eduardo 'Lalo' Garcia began his culinary career washing dishes in Atlanta, Georgia. After a chef position opened up at a small restaurant, his kitchen journey rapidly spiralled, with Garcia going on to work across the city at Brasserie Le Coze under the leadership of Eric Ripert. A few years on, a misstep saw him deported to Mexico, where he met Gaby López while working under Enrique Olvera at Pujol. The couple quickly found themselves joined at the hip with a shared vision: to build a new frontier of Mexican gastronomy grounded in local, indigenous ingredients and hyper-seasonality. In 2011, their dream was realised as Máximo opened its doors to the people of Mexico City.

The philosophy: Mexican cuisine has always been deeply rooted in nature and tradition, and creating a kitchen guided by the seasons that worked in symbiosis with local producers required dedication. To hone their vision, Garcia and López made their way through the outskirts of Mexico City, meeting growers and identifying places where they could source and harvest their own ingredients. The result is a delightful fusion of refined French technique with locally sourced ingredients, Mexican elements and methodologies.

What's on the menu? Dishes at Máximo are a constant source of surprise, offering unexpected flavour combinations that reflect Garcia's creative vision. Think wagyu cross beef rib-eye with mole, porcini mushroom and poblano pepper soup, and citrus sorbet with prickly pear granita. Dishes can be experienced individually or as part of a full tasting menu experience.

A restaurant collective: Over the years, Garcia and López have built a dedicated team across multiple venues, nurturing the talents of young chefs and service professionals in Mexico. Today, the duo oversees 11 restaurants, setting an inspiring example around community and teamwork in Mexico's burgeoning restaurant scene.

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