"Máximo Bistrot is a farm-to-table restaurant, still a relatively rare thing for Mexico City. The menu changes frequently to reflect the seasons and availability of local produce, and chef Eduardo García sources fruits and vegetables grown on the nearby chinampas of Xochimilco and the surrounding estado . The food is refined and upscale, but retains a bistro-style simplicity: crisp-skinned trout with clams, peas, and wild spinach, or a velvety chicken liver to spread on toast with sweet cherries. Purees, creamy spreads, and sweet sauces find their way onto most plates." - Naomi Tomky, Scarlett Lindeman
Courtesy Maximo Bistro