Maximo Bistrot – Mexico City

Maximo Sign

My first dinner in Mexico was at Maximo Bistrot, proudly ranked #20 on the Latin America’s Top 50 Restaurants list. As we arrived, anticipation bubbled—I couldn’t wait to discover what new flavors awaited me. Being the first guests of the evening, we were seated in a space that was clean, understated, and effortlessly elegant. Our server promptly approached with menus in hand, asking if we’d like to start with a drink. The choice was obvious—earlier at our hotel, we’d been introduced to mezcal and were instantly enchanted. But that’s a story for another time.

Maximo Bistrot Wall Maximo Bistrot Dining Room

Drinks

Strawberry Mezcal Margarita

A request for a “dealer’s choice” yielded this delicious strawberry mezcal margarita.

Dinner at Maximo Bistrot

Apps began with mushroom soup, two salads and nine appetizers . Hungry and anxious to begin, we quickly ordered the octopus ceviche a la Mexicana and the stone crab tostada with heirloom beans and salsa tatemada. The ceviche contained a generous portion of octopus, cured with a combination of citrus fruits. It had the perfect texture of a good al dente pasta with bright fresh flavor. The crab with beans, salsa and  hoja santa, a Mexican leafy herb, was very nice with the crunch of the tostada, the creamy earthiness of the beans and the tang of the salsa.

Octopus Ceviche

Octopus Ceviche

Crab Tostada with Hoja Sante
Stone Crab Tostada

Kampachi

Suddenly, kampachi in x.o. sauce with avocado and marinated radish arrived at the table compliments of the chef. Kampachi, a.k.a. yellowtail or amberjack in the wild, is delicious. This was no exception and the texture and flavors were something to linger over and savor between each bite.

Young Corn with Hollandaise

Our next course was grilled young corn with hollandaise sauce, notable because it is totally edible, cob and all. It was coated in a silky, buttery hollandaise and easily my favorite.

Jamon Iberico

The final appetizer was jamón ibérico, a delicacy made from acorn-fed pigs. It was served with tomato bread—what I like to call Mexican bruschetta. The bread, slathered with a flavorful tomato sauce, was toasted over an open wood fire, imbuing it with an irresistible smoky aroma and taste. The ham, cured to perfection and sliced so thin it was nearly translucent, melted effortlessly on the tongue. The combination of the ham’s silky richness with the crunch of the smoky bread created a delightful harmony of textures and flavors. My dining companion and I eagerly vied for every last piece, but thankfully, our skirmish ended without casualties.

Mains

Leg of lamb

The menu offered five tempting main courses: seabass in pesto broth, charcoal-grilled flatiron steak, grilled octopus, buttered stone crab, and red wine-braised lamb. Though each was enticing, I couldn’t resist the lamb—and it did not disappoint. It was the largest, most flavorful leg of lamb I’ve ever had, slow-cooked until it practically fell off the bone. The accompanying au jus was so rich and complex that words fail to do it justice. Paired with a fine Ostatu Rioja, the wine’s bold, earthy notes elevated the dish to perfection.

Our Bill

Prices ranged between 150 and 800 pesos for each dish. With an exchange rate of about 19 pesos per dollar, our total bill for two was 3464 pesos including tax and tip. Even though I knew the exchange rate, I found looking at such large numbers a little disconcerting. At $184 U.S. dollars for two, it was a bargain.

Final Thoughts

Although tempted by amazing desserts like tarte tatin, triple cream cheesecake, passion fruit with meringue and basil, or french toast with blueberry compote we were forced to cry no mas! We settled back, finished our wine and discussed the low-cal, but high energy treat to follow.

I was scheduled to meet and interview Chef Eduardo “Lalo” Garcia!

Read my  Interview with Eduardo Garcia