Our last dinner in Mexico. We ate at Maximo which was another restaurant recommended by Chef Val at Californios (as well as the concierge at the St. Regis when we were in CDMX a week ago as well as one of the drivers).

We didn’t really know exactly what to expect. Restaurant had a big open feel to it, although the sound level was really loud when we were first seated. There was a bit of a lull in getting any kind of service after we were seated, but once we did, we found the service to be very quick. We opted for the tasting menu (shocker, I know…) with the wine pairing (second shocker). Cuisine was a mexican fusion with european (french, italian) as well as japanese. Since it was truffle season, there were also two dishes with white truffles (believe it or not, this is the first dinner weve had this season with white truffles) which were very fresh and fragrant.

Andrea’s favorite dish was the penshell scallops aguachile. Mine was probably the risotto with the white truffle; I know it wasn’t anything original, but it was very tasty and I think the relative novelty of non-mexican food was like comfort food. The wagyu rib eye was a bit over cooked (it was medium well despite the part that was showing which looked medium rare), but forutunately it was very well seasoned and with a nice sauce.

Wine pairings were decent with half the wines being from mexico and the rest from the US, spain, portugal, germany, etc. Since the food service was so quick, the wine lagged just a couple minutes behind, but otherwise was very attentive.

All in all, it was just what we needed for our last night here.

https://www.maximobistrot.com.mx/en/