The story
Máximo is a Mexican restaurant at Av. Álvaro Obregón 65 Bis in Roma Norte, Mexico City, and it holds one Michelin star (2026) for high quality cooking. The kitchen cooks with the best produce available at the time, and the menu changes with what the suppliers bring in.
The Mexican kitchen works with national, seasonal ingredients and a close, open relationship with its suppliers. Fresh produce from field and sea reaches the table, and much is prepared by hand. A recent menu included Kampachi laminado with soy and ginger vinaigrette, and a tlayuda of cangrejo moro with green mole. Wagyu cross beef appears in several dishes, including a rib eye cooked over charcoal.
The bar pours house cocktails such as the Avocado Leaf Sour and a Mezcal Negroni, along with sodas made in house in ginger and mint. Dessert leans on chocolate, with a tarta of chocolate, date and caramel served alongside miso caramel ice cream.
Recognition
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